This has to be one of the easiest ways to turn avocado into a quick dessert. Eminently adaptable, this keto-friendly chocolate avocado pudding recipe is made raw in a blender and is so tasty, quick to make and healthy, you'll want to make a regular go-to for dessert. Try the add-in ingredients to even more health benefits to boost immunity and for add even more anti-oxidants on top of what the raw cacao brings to the table.
Vegan Keto Chocolate Avocado Pudding Recipe
Ingredients:
- 2 small ripe avocados
- ¼ cup raw cacao powder
- ½ cup unsweetened non-dairy milk (unsweetened almond milk, cashew milk, etc.)
- 3 tablespoons coconut cream
- 2 tablespoons chocolate vegan protein powder (*Or chocolate whey isolate if not vegan.)
- 2 teaspoons granulated erithrytol
- 30 drops liquid stevia (vanilla-flavoured if you have it)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 teaspoon golden flaxmeal
- Pinch of espresso powder, Turkish coffee powder (*my favourite), or instant coffee
- Pinch of fine sea salt
Optional Add-Ins:
- 2 teaspoons maca powder or matcha green tea powder (*To add more anti-oxidants.)
- ½ teaspoon reishi mushroom powder (*For immune system support.)
- 1 teaspoon ground flax meal
Optional Topping *Ingredients:
- Pinch of flaky sea salt (like Maldon or Fleur de sel
- Fresh or frozen berries
- Roast nuts and seeds
- Toasted unsweetened shredded coconut
- Shape-as-you-like-chocolate shaped into chips/chunks or Lily’s baking chips, raw cacao nibs
Directions:
Blend everything but your toppings in a blender until smooth. Chill in the fridge for at least 2 hours.
Spoon into bowls and top with any toppings you like for texture and flavour and serve.
Did you make this vegan keto chocolate avocado pudding recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
