Raw Vegan Mexican Chocolate Avocado Pudding
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 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
  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.
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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-mexican-chocolate-avocado-pudding/