My introduction to pudding was very cold and brief. It was not love at first sight. It’s slimy texture was far from appealing to me. Then I had a change of heart when pudding became my consolation after I had my braces slapped on to my teeth. I literally couldn’t eat solid food for nearly two weeks. My mother would stock up on pudding among other things. Swiss Miss pudding was my favorite brand. They were inevitably devoured shortly after they filled up the refrigerator. Only then did I regret having preconceived notions against pudding.
While I enjoyed eating pudding, making pudding seemed intimidating and painstaking. Only this one time did I bother to make pudding from scratch following a recipe, of course. It was my final time. Never did I struggle to temper the egg mixture. It was a scrambled epic failure. I ended up making what I can best describe as scrambled eggs in chocolate. Yummy. Subsequently, I had to toss it in the bin along with the illusions of mastering in making pudding. Even this incident would make Amelia Bedilia seem less catastrophic. Luckily, I only made one serving worth of pudding before it was qualified as a waste. I then stuck to just eating pudding and not causing further damage to my pots and pans.
My hankering for pudding returned after being dormant for a while. Swiss Miss pudding is not available where I live and I find the brand that my local store carries to be too sweet. Then the idea of learning how to make vegan chocolate pudding crossed my mind. I am very eager to share this healthy chocolate pudding recipe with you because it’s rich, silky, decadent and most importantly, super easy to make. Plus, I added my own twist. Only this time I did not encounter a kitchen disaster when making this vegan chocolate pudding. This healthier version has everything you can expect from a Swiss Miss chocolate pudding but without the eggs, cream, and sugar. All it takes is blending all the ingredients in a food processor and voilà! No more burnt pots. No more scrambled puddings. While this healthy chocolate pudding may seem like child’s play, the verdict is worth the lack of effort. And I am all about damage control in the kitchen. Thankfully, my kitchen disasters have been minimal.
For this recipe, you will need:
- 1 ripe avocado, skin and seed removed
- 1 large ripe banana peeled
- 1/2 cup of unsweetened cocoa powder sifted
- 1 teaspoon if vanilla extract
- 1/4 cup of pure maple syrup or agave nectar (you can add a bit more for desired sweetness)
- 1/2 plus more of cup of freshly squeezed orange juice or low fat milk of your choice
- 1 teaspoon or orange zest (optional)
- 1/2 teaspoon of instant espresso powder (optional)
- 1/4 teaspoon of cinnamon (optional)
- Pinch of salt
Place all ingredients in a food processor or blender and blend till smooth. Add a bit more liquid as needed for desired consistency. Spoon the pudding into ramekins or bowls, cover and chill in the refrigerator until ready to serve. Top with chopped walnuts if you like.
Yields 1 1/2 – 2 cups