I was extremely skeptical about this recipe. Vegan chocolate pudding? No, I told myself, that should not work. That won't work. I tried it anyway. It worked. Ridiculously well, actually.
You can blend this up in about 5 minutes and it is ready to eat immediately. No chilling and no stove required. All you need is a food processor. Simple as dump, blend, eat.
The original recipe (found here) called for regular non fat milk. I used almond milk instead to make it vegan-friendly.
This was my first time using agave nectar, and I am very happy with it. I will probably still use regular sugar in most of my recipes, simply because of the cost difference, however.
This recipe was a huge hit with my friends, and I will be adding it to the keep file :)
Enjoy!
Vegan Chocolate Pudding
1 medium ripe avocado
1/4 cup cocoa powder
1/3 cup raw agave nectar
1/4 cup almond milk
1/4 cup cocoa powder
1/3 cup raw agave nectar
1/4 cup almond milk
Blend all ingredients into a blender
until smooth and creamy. You may need to add more agave nectar depending
on the size of your avocado. It's ready to eat immediately or you can
also refrigerate.
