Raw Vegan Mexican Chocolate Avocado Pudding

Share

raw vegan Mexican chocolate avocado pudding food processor Chocolate avocado pudding is a game changer. It’s such a chocolatey rich decadent pudding, yet plant-based, healthy, and easy to make! I love experimenting with different avocado pudding into flavors, like my raw vegan Matcha green tea avocado pudding that I shared previously, and now this raw vegan Mexican chocolate pudding. This Mexican spiced chocolate version will make a perfect addition to your avocado pudding repertoire. Cinnamon and cayenne pepper adds a nice kick to the chocolate pudding. A perfect dessert to end a great Mexican dinner night!

Now let’s make some Mexican chocolate pudding! Add all the ingredients into a food processor and blend until it becomes a smooth chocolate pudding!

raw vegan Mexican chocolate avocado pudding
Stop the food processor in between a few times, and scrape down the sides with a spatula to get all the bits blended. 

raw vegan Mexican chocolate avocado pudding Transfer it into a bowl or glass of your choice, and refrigerate for 2-3 hours. You can skip the refrigeration and eat it straight away if you can’t wait, but chilling it will make it even better.

raw vegan Mexican chocolate avocado pudding
Topping it with some coconut whipped cream, some shaved chocolate, and a dusting of cinnamon and cayenne pepper will elevate this pudding to the next level! My mouth is watering, I think it’s time for me to dig in!

raw vegan Mexican chocolate avocado pudding

Raw Vegan Mexican Chocolate Avocado Pudding
 
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 1 fully ripe and soft avocado
  • ¾ cup dates
  • ½ cup almond milk
  • 1 teaspoon vanilla extract
  • 4 Tablespoons raw cacao powder
  • ¾ teaspoon cinnamon
  • A pinch - ⅛ teaspoon cayenne pepper
  • A pinch of salt

  • Some coconut milk whipped cream, shaved chocolate, and dusting of cinnamon and cayenne pepper for garnish
Instructions
  1. If your dates are firm, soak them in water until they become soft for about 1 hour.
  2. Add all the ingredients into the food processor, and blend until smooth.
  3. Transfer into ramekinsl or glass of your choice. Refrigerate for 2-3 hours.
  4. Top with a generous dollop of coconut whipped cream, some shaved chocolate, and a dusting of cinnamon and cayenne pepper.
Notes
Please make sure to use a fully ripe and soft avocado. If you use an under ripe one, it might taste bitter. If you end up with an under ripe avocado, add some maple syrup to improve the flavor. But do your best to use a fully ripe and soft one to do justice to this recipe.

The sweetness of your pudding can be affected by the sweetness of your dates you are using also. After blending the pudding in the food processor, taste test to check the level of sweetness. Add some maple syrup if necessary.

You can eat it straight away without refrigeration, if you'd like.

Comments

    • admin says

      Hi Jen!

      Thank you for your comment! Yes, you can adjust the amount of carob powder you use to your liking. Let me know how it turns out:)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: