Valentine’s Day Recipe: Vegan Dark Chocolate Mocha Avocado Pudding

About The Author: Heather Christo is an accomplished blogger and nationally-recognized chef who is passionate about creating allergen-free meals. Her goal is to inspire and empower people and families through safe, wholesome and delicious food so they can live fully and give joy to those around them.

 

With Valentine’s Day approaching, don’t you want to make something positively lovely for your lovely? Well, I think I’ve found the perfect dessert to whip up for your valentine if you’re looking for something over-the-top decadent and delicious! The addition of avocado to this Vegan Dark Chocolate Mocha Avocado Pudding makes for a tasty, romantic dessert to share with your special someone.

 

 

The cocoa powder combines with coconut cream and hot, rich espresso to create the mocha flavor, while the avocado creates a luscious, silky smooth texture.

 

Did I mention that you can whip this recipe up in 15 minutes!? It is so easy to pull together and just as easy to dress up with a few fresh berries, a sprig of mint, or an edible flower (a perfect touch for Valentine’s Day!). While this certainly makes for an ideal romantic dessert, I’ve also sent this to school with my lucky children (who didn’t bat an eye at the addition of avocado!). It’s truly versatile and perfect for any occasion.

 

 

Because I always want to make sure that I’ve chosen the best possible avocado, I have a few surefire tips I use to pick out a perfectly ripe avocado. Of course, it should be firm but with a slight give. Avoid soft avocados or any that have mushy spots. Check out this video to help you out!

 

However, if Valentine’s Day is fast approaching and you don’t have a ripe avocado in your fruit bowl, fear not! All it takes is a banana and a paper bag to speed up the ripening process.

 

I hope you enjoy this delicious vegan dark chocolate mocha avocado pudding!

 

INGREDIENTS:

• 2 Avocados From Mexico, pitted, peeled, and quartered
• 2/3 cup unsweetened coconut cream
• 1/2 cup espresso or strong coffee
• 1/2 cup plus 2 tablespoons sugar
• 1/4 teaspoon kosher salt
• 1/2 cup plus 2 tablespoons unsweetened cocoa powder
• 1 tablespoon vanilla

 

DIRECTIONS:

When it comes to preparing for a recipe like this, or any recipe where the avocado is quartered or otherwise chopped, the safest way to slice an avocado is to cut it in half and twist to separate the halves. Then, instead of trying to pry out the pit and squishing the avocado, or shoving a sharp knife in it and hoping not to cut yourself, slice the avocado again lengthwise so that it is quartered. Then you can pull out the pit with ease.

 

After your avocado is cut and quartered, combine all of the ingredients in the jar of a blender and puree on high until you have a smooth and silky mixture. You may have to stop and scrape the blender down a few times to make sure everything is mixed together.

 

Spoon the pudding directly into glasses or into a large zip-lock bag, and then snip the corner and pipe it into glasses or bowls. Chill the pudding in the glasses or bowls and serve with a garnish of fresh raspberries if desired.

 

Preparation time: 15 minutes

 

Number of servings: 2