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Raw Vegan Mexican Chocolate Avocado Pudding

September 13, 2016 By admin 4 Comments

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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
 
Print
Cook time
15 mins
Total time
15 mins
 
Author: Mariko Sakata
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.
3.4.3177

Filed Under: Recipes, Snacks

Previous Post: « Raw Vegan Macaroni and Cheese
Next Post: Raw Vegan Instant Miso Soup Bombs »

Reader Interactions

Comments

  1. Jen

    November 6, 2016 at 3:20 pm

    Would carob powder work instead of cacao?

    Reply
    • admin

      November 6, 2016 at 9:31 pm

      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:)

      Reply

Trackbacks

  1. Raw Vegan Chai Avocado Pudding says:
    November 9, 2016 at 2:56 am

    […] This one will make a great addition to my avocado pudding repertoire, my chocolate avocado pudding, Mexican chocolate avocado pudding, chocolate orange pudding, and matcha green tea avocado pudding. Can you tell I love avocado […]

    Reply
  2. Raw Vegan Chocolate Coconut Clusters says:
    January 18, 2017 at 3:36 am

    […] and enjoy them as a crunchy chocolate snack, or as a topping on banana ice cream, chia puddings, chocolate avocado puddings, or whatever you please. The clusters keep for a long time, but trust me, they won’t be […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
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