This silky chocolate pudding gets its creamy texture from avocado and natural sweetness from maple syrup. Finished with roasted strawberries and pistachios, it’s a vegan, dairy-free, and gluten-free dessert that feels indulgent while staying wholesome.
Ingredients4 servings
Pudding
- 2 large ripe avocados
- 1/3 cup unsweetened plant-based milk
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup or honey (non-vegan)
- 2 tsp vanilla extract
- 1/4 tsp salt
Topping
- 2 cups strawberries, washed, hulled and sliced
- 1/4 cup raw pistachios, shelled and chopped
- 1/4 cup mint, sliced
- 2 Tbsp balsamic vinegar
- 2 tsp avocado oil
Directions
1
Preheat oven to 375°F. Line a sheet pan with parchment paper. Set aside Remove pit and scoop flesh from avocados into a blender or food
processor. Add cacao powder, sweetener, milk, vanilla extract, and salt. Process until completely smooth, scraping down sides as needed. Transfer to refrigerator for at least 30 minutes.
2
On prepared sheet pan, toss strawberries with balsamic vinegar and avocado oil. Spread into a single layer and roast 20 minutes. Allow to cool slightly.
3
Divide pudding into bowls and top with roasted strawberries, pistachios, and fresh mint.
Note: Dairy milk works well too, if preferred.
Happy cooking 🥰 ☀️
