Vegan & free of refined-sugar, this creamy Chocolate Avocado Pudding gets done in 10 minutes! The maple cinnamon pecans on top make it extra-special!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 3
- Category: Dessert
- Cuisine: American
Ingredients
Maple Cinnamon Pecans
- 1/2 cup pecans (57 grams, whole & raw)
- 1 tablespoon maple syrup (15 ml)
- 1/8 teaspoon cinnamon powder
Chocolate Avocado Pudding
- 2 large avocado (pitted and flesh scooped, 360 grams (total weight of the whole avocados))
- 1/2 cup cocoa powder (unsweetened, 48 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 teaspoon cinnamon powder
- pinch salt
- 4-5 tablespoons maple syrup (60-75 ml, adjust to taste)
- 1/4 cup cashew milk (plain & unsweetened, 2 oz/60 ml, or use any milk of choice)
Method
Maple Cinnamon Pecans
- To make maple cinnamon pecans, start by roasting the pecans in a pan on medium heat for 2 to 3 minutes until fragrant.
- Remove pan from heat, add maple syrup and cinnamon powder and stir. Place the pan back on heat.
- Stir until all liquid is absorbed, it will take around 1 minute.
- Transfer pecans onto a parchment paper to cool down. They will not stick once cooled.
Chocolate Avocado Pudding
- To make the pudding, to a food processor add avocado, cocoa powder, vanilla extract, cinnamon powder, pinch of salt, maple syrup and cashew milk.
- Pulse until it's all smooth and creamy. You may need to scrape the sides in between.
- Transfer pudding to small bowls or mason jars. Chill for an hour or two.
- Serve topped with maple cinnamon pecans. You can also garnish with coconut whipped cream.
- This Chocolate Avocado Pudding tastes better after chilling for few hours, so don't forget to chill it before serving!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.