Chocolate Pudding with a Secret

Chocolate Pudding (gluten-free, vegan)This treat made it’s way to Yoga Sol Studio a couple of weeks ago to celebrate Anh Chi’s birthday. Healthy, refined-sugar free, and using a “secret” ingredient, this pudding was a big hit with the birthday girl and with the many yogis who were still floating back to reality from their Savasana. I’d float back a little faster, too, knowing treat was waiting for me. And, as requested, here’s the recipe so you can have some of this yummy pudding waiting for you after your next Vinyasa flow or Restorative class.

What You’ll Need:

(Serves 8)

  • 4 large avocados
  • 3/4 cup unsweetened cocoa powder
  • 1/2 – 3/4 cup unsweetened coconut milk *
  • 1/2 – 3/4 cup agave nectar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of sea salt

Cooking Directions:

  1. In your blender, combine peeled and de-seeded avocados, cocoa powder, 1/2 cup coconut milk, 1/2 cup agave nectar, vanilla, cinnamon and sea salt.
  2. Blend until completely creamy and looks just like pudding.
  3. If it’s too thick, add in additional coconut milk while it’s blending.
  4. Turn off blender and give it a taste.
    1. Want it more chocolate-y? Add an additional 1/4 cup cocoa powder.
    2. Prefer it a little sweeter? Add in an additional 1/4 cup agave nectar.
  5. Once you’ve blended it to your taste preferences, spoon it into a bowl, cover with plastic wrap, and let chill overnight in the fridge. You can serve it immediately, but I find it sets nicely and the flavors get richer if they have a chance to chill overnight.
  6. When ready, spoon into small bowls and enjoy as is or top with fresh or dried fruit (I used banana chips in the picture above), a spoonful of almond or peanut butter, or even a dollop of your favorite non-dairy whipped topping.

Cooking Notes:

* If coconut is a non-consumable for you or one of your pudding eaters, your favorite non-dairy milk will work just as well.


Yoga Sol Recipes - Marisa Voorhees