This dessert is so fun. If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe. It is fabulous. We have it at least once a month and don’t feel one bit guilty about it either.
Avocado, cacao powder, maple syrup, almond milk and a pinch of salt.
It’s perfect in every way.
I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw. I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings. If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.
In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter. The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid. Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family. The shells will thaw in about an hour for serving. The ones shown here were frozen for over 2 weeks prior to the pics and still tasted just like fresh. If you leave them a bit frosty in fact, they’ll mimic a sweet and creamy frozen fudge bar. I can’t thank Gena enough for this recipe. It really has brought back a much missed part of my pre-non-dairy life.
Creamy, Dreamy Cocoa.
- 2 ripe avocados
- 1/4 cup cacao or cocoa powder
- 1/2 cup maple syrup
- 1/2 cup non-dairy milk ( I use Almond with vanilla)
- pinch of sea salt
- Cut your avocados in half carefully and reserve skins for the shell of the Easter eggs. Store the avocado shells in the freezer while mixing up your pudding to help keep them firm prior to filling.
- In a food processor or blender, combine all ingredients adding the milk in first for easier blending.
- Blend for about 30 seconds until all the avocado is incorporated into the cocao and leaves a smooth, glossy texture. Taste for sweetness. If needed, add additional maple syrup a Tbs. at a time or a few drops of liquid Stevia works as well.
- Carefully scoop pudding mix into avocado skin halves to fill flat on the cut side top. Smooth the pudding flat. Freeze each half, cut side up and unwrapped, for about 30 minutes.
- Wrap each egg half in clear plastic for storage. At this point, the pudding should be firm and you can store the eggs cut side down if needed. Make sure they are wrapped well to prevent freezer burn.
- To create eggs from your pudding filled avocado halves, thaw the frozen halves for about 1 hour. Unwrap each half from the plastic and fit it back with it's original half. Press together gently to seal the avocado back to it's original shape. Replace filled eggs back to the freezer to firm up again. Prior to serving, wrap cut ribbons around the long end of each egg to cover the cut seams and create an Easter egg like presentation.
- Thaw eggs for about 30 minutes for a frosty pudding or an hour for creamy, smooth pudding.
- Each avocado makes 2 servings. Store sealed well in the freezer for up to 1 month or in the fridge for 12 hours.
- Not all avocado varieties are 'egg' shaped. Hass, Gwen and Reed varieties will give you the most realistic egg shapes for your Easter egg look.
Good to the last spoonful ♥
If you’ll be enjoying Easter with family this year, I hope you’ll give this quick and delicious treat a try. So good.
More from my site
- Peanut Butter Chocolate Fudge from Kristy @Keepin’ItKind.com – March’s “Family Favorite Dessert – Veganized” entry
- Virtual Vegan Linky Potluck #7