1/1 Photo of Silky Chocolate Pudding (Vegan)
I got this recipe at a class I am taking at Whole Foods. Make sure the family does not see you making it - they will never guess it is healthy. It is really tasty. We estimated 8 1/2-cup servings, but be prepared to be asked for seconds. Prep time does not include chilling time.
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- 1In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water).
- 2After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
- 3You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.
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Nutritional Facts for Silky Chocolate Pudding (Vegan)
Serving Size: 1 (121 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 132.8
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 200.4 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 5.3 g
- Sugars 15.8 g
- Protein 1.9 g