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!
Stop the food processor in between a few times, and scrape down the sides with a spatula to get all the bits blended.
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.
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!
- If your dates are firm, soak them in water until they become soft for about 1 hour.
- Add all the ingredients into the food processor, and blend until smooth.
- Transfer into ramekinsl or glass of your choice. Refrigerate for 2-3 hours.
- Top with a generous dollop of coconut whipped cream, some shaved chocolate, and a dusting of cinnamon and cayenne pepper.
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.