Raw vegan chocolate pudding. A perfect dessert for all occasions.
1 medium hass avocado (approximately 1.25 C cubed)
6 medjool dates, soaked, pitted, and chopped
¼ C raw cacao powder
¼ C coconut cream
2 T nut milk
6-8 fresh mint leaves (optional and will make your pudding quite minty)
Pinch of salt
½ tsp vanilla
Water or more nut milk to thin out mixture
In a high-speed blender, blend all ingredients until very smooth and creamy. Add a bit more liquid if you need. The final consistency should be very creamy.
Transfer batter to the serving containers.
Refrigerate for at least 30 minutes.
This pudding pairs well with fresh fruit such as pomegranate seeds or fresh berries.