Satisfy Your Sweet Tooth with This Delicious Vegan Chocolate Pudding
Many of us want to have a little something sweet after a meal, whether it’s because we’re psychologically or behaviorally programmed to crave it or because we’re looking for that little boost in serotonin. That’s where healthy chocolate desserts like this tasty vegan chocolate pudding come in.
As a nutritionist, I usually recommend going for a simple, clean piece of dark chocolate that’s at least 72% cacao with only a few ingredients. That little bit of sweetness is usually enough to satisfy your sweet-tooth craving. And the high levels of antioxidants and magnesium in the chocolate have proven nutritional benefits to justify the splurge.
Not a chocolate lover? Reach for some frozen fruits like frozen green grapes. These are a great whole-fruit alternative that are low-calorie with no added sugar and are full of electrolytes and polyphenols like resveratrol.
If you're someone who needs a decadent ending to round out a meal, try my vegan pudding recipe that takes just 5 minutes to make–and doesn't leave you feeling 5 pounds heavier.
Is chocolate vegan?
In theory, chocolate should be vegan. It’s made from cocoa pods, which are parts of the cocoa plant. No animal products, right?
Well, there are lots of chocolate brands that add various dairy ingredients to their chocolate. Unless a chocolate bar explicitly says vegan, you can’t assume it’s vegan without checking the ingredients list.
It’s not only milk chocolate that contains milk. Some chocolate that’s labeled dark chocolate includes milk as well. Make sure you carefully comb through the ingredients to make sure you’re buying vegan chocolate.
The more expensive the chocolate is, the more likely it will be vegan. This is because cheaper chocolate brands tend to use lots of additives while higher-end brands tend to have a high chocolate content.
Some types of chocolate that aren’t labeled as vegan but are in fact vegan include Chocolove Dark Chocolate and Orange Peel, Trader Joe’s chocolate chips, Ritter Sport Chocolate Mint and Marzipan, and Fanny May Dark 70% chocolate bars.
How to choose the right avocados
Have you ever had the experience of returning home from the store and cutting open an avocado to find it’s still hard...or completely brown? That can be avoided if you know how to choose the right avocados.
The first step is to consider when you will use the avocados. Are you planning to eat them as soon as you get home? Or are you planning for a dinner party three days from now?
Once you’ve determined how ripe you need the avocados to be, start squeezing. If an avocado yields slightly to the touch without being mushy, that means it’s ripe and ready to eat that day. Opt for one that’s a little bit harder if you plan to eat it in a few days.
Make sure you check your avocados every day. When they start to soften, put them in the fridge if you’re not ready to eat them yet. There’s nothing more depressing than throwing away an overripe avocado!
Making a vegan chocolate pudding pie
Do you tend to be more of a pie person than a straight-up pudding lover? This vegan pudding recipe can also be used to make the filling for a tasty vegan chocolate pudding pie.
Of course, making pie crust from scratch is not easy. If you’d rather go with a store-bought vegan pie crust, you can choose from these options: Marie Callender’s Frozen Pastry Pie Shells, Wholly Wholesome Organic Pie Shells, and Keebler Ready Crust Graham Pie Crusts.
Lots of people prefer homemade crust, and that’s totally possible if you’re vegan. You’ll probably end up needing vegan butter and vegetable shortening to make one yourself. Just search for a vegan pie crust recipe and keep experimenting until you find one you love. Don’t forget to use organic ingredients whenever possible.
How to make chocolate avocado pudding
You’re going to fall in love with this vegan chocolate pudding. And it’s perfect to throw into your kids’ lunchboxes to give them a healthy sweet treat during the day!
Total time: 5 minutes
- 4 ripe medium organic avocados
- 1/4 cup organic coconut milk (or preferred nut mylk)
- 4 tablespoons unsweetened organic dark cocoa powder or organic cacao powder
- 3 tablespoons manuka honey
- 2 ounces of dark chocolate (72% or higher), melted (vegan option best)
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground ceylon cinnamon
- 1/8 teaspoon Himalayan pink salt
- Toppings: whipped coconut cream, vegan chocolate sprinkles, cocoa nibs
- NOTE: Use raw organic ingredients whenever possible
- Remove skins and pits from the avocados.
- Place the avocados in a food processor. Blend until combined and creamy.
- Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine.
- Taste and season/sweeten additionally if desired.
- Blend for a good 1-2 minutes until completely creamy.
- Serve with desired toppings.
If you’re not eating the vegan chocolate pudding right away, keep it in the fridge in an airtight container.
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XO - Serena