This quick, easy chocolate pudding can be thrown together in less than 10 minutes, and it's so rich and creamy you’d never guess it was dairy-free!
The secret is using avocados. You won't really taste the avocado in the finished pudding, but it helps give it a thick and creamy consistency.
Depending on the size of your avocados, you may end up needing to add a tad bit more coconut milk or sweetener to get the right pudding-like texture. But add gradually, as you don’t want to make the pudding too thin.
The coconut cream also comes together quickly once you’ve chilled the coconut milk. I always keep a can of coconut milk in my fridge so I can make this delicious dessert for last-minute dinner guests.
Read more: How to Make Coconut Cream
I love the addition of strawberries on top of this pudding, but you could use any berries you fancy. Either way, this little pudding is s’blended.
Vegan Chocolate-Peanut Butter Pudding Cups
For the coconut whipped cream:
1 (14-ounce) can full-fat coconut milk
1 tablespoon sugar
1 teaspoon natural vanilla extract
For the pudding:
1/3 cup unsweetened almond milk or other dairy-free milk
4 medium ripe avocados, pitted and peels removed
3/4 cup raw cacao powder or unsweetened cocoa powder
3/4 cup pure maple syrup
1/4 cup smooth peanut butter
1 teaspoon natural vanilla extract
To serve (optional):
1/2 cup sliced raw almonds or peanuts
2 cups fresh strawberries, sliced lengthways, or other berries
Chill the coconut milk:
The night before making this dessert, chill the unopened can of coconut milk (standing upright) in the fridge for at least 8 hours until solidified. (Be sure not to shake the can or turn it over. You want the fats to separate from the liquid, undisturbed.)
Scoop out the solid coconut cream:
When ready to make the coconut whipped cream, chill the bowl of your stand mixer or a large mixing bowl for 15 to 30 minutes until cold to prepare to make the whipped cream.
Gently (without tipping or shaking) open the can of coconut milk. With a spoon, scrape out the firm thickened cream from the top of the can, and stop when you get to the liquid layer. Transfer this thick cream to the mixing bowl. (Reserve the liquid for smoothies and other recipes.)
Make the coconut whipped cream:
With the whisk attachment of your stand mixer or electric hand beaters, whip the cream on high for 2 to 3 minutes until it’s light, fluffy, and soft peaks form. (Be careful not to overbeat.) Add the sugar and vanilla, and beat just a few more seconds until combined. Transfer to the fridge to keep chilled while you make the pudding.
Get the step-by-step instructions: How to Make Coconut Whipped Cream
Make the pudding:
Combine the almond or coconut milk, avocado, cacao powder, maple syrup, peanut butter, and vanilla into a blender. Blast on high for 30 to 60 seconds until smooth and creamy. (If you have a high-speed blender, use the tamper to guide the ingredients through the blades. If you have a conventional blender, you will need to stop the machine and use a spatula to redistribute the ingredients.)
Assemble the pudding cups:
Divide the pudding between four martini glasses, cocktail glasses, or dessert bowls. Top each pudding with 2 tablespoons sliced almonds or peanuts and a layer of sliced strawberries, if using, followed by a dollop of whipped coconut cream.
The pudding cups can be made an hour or two ahead, but after that, the avocado will start to oxidize and turn the pudding strange colors.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 84g||31%|
|Dietary Fiber 22g||78%|
|Total Sugars 44g|
|Vitamin C 26mg||128%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|