January 17, 2015 | Posted by Charlotte March
This month is all about cleaning eating for the B-Team (and many of those who hit the holidays a bit too hard!). For me, that means not just cutting out the booze, but also ditching the dairy, meat and gluten. Basically, I'm abstaining from all of my favorite things. But even with this “deprivation,” I don't have to skip dessert.
With its immensely rich texture and deep chocolate flavor, this vegan chocolate pudding tastes like pure indulgence. Better yet, it’s full of hearth-healthy fats and antioxidants. It’s also customizable! If you prefer a more intense chocolate flavor, add less of the sweetener. Want to upgrade the flavor profile? Try one of the variations at below.
It's so good, I'm going to keep making it even after Clean Eating Month is over. And that's the whole point, right?
Vegan Chocolate Pudding
3 medium avocados, peeled and pitted
6 tablespoons cocoa powder
6 tablespoons agave
1 teaspoon pure vanilla extract
Pinch of sea salt
Puree all ingredients in a food processor until smooth. Transfer to an airtight container or to individual glasses or bowls and refrigerate until chilled.
Peanut Butter and Banana
Substitute a banana for one of the avocados and add ¼ cup smooth peanut butter.
Throw in the zest and juice from half an orange, ½ teaspoon chili powder, ¼ teaspoon cinnamon and a healthy pinch of cayenne pepper.
Use ½ cup coconut cream (cream, not milk!) in place of one of the avocados and 6 pitted medjool dates in place of the agave. Top with toasted coconut flakes.