vegan chocolate pudding (raw, gluten free, added sugar free)

vegan chocolate pudding

When you need a chocolate fix, you need this vegan chocolate pudding.

It’s been one of my favorite go-to dessert recipes for years. The inspiration for it came from a bonus recipe pack for the Oh She Glows cookbook. It’s incredibly easy to whip up and, even better, is free of added sugars so it doesn’t give you the crash and burn that typically happens with desserts.

When you first mix it up, it has the texture of pudding, but will take on the texture of a thick mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/4 cup at a time (I prefer unsweetened vanilla almond milk).

A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.

Here’s the recipe for the vegan chocolate pudding, but if you want a little story I share along with is, scroll to the bottom as well.

 

vegan chocolate pudding

 

Vegan Chocolate Pudding (printable version below)

Ingredients
  • 1 ripe avocado, pitted and peeled
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder (try fair trade!)
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter (optional)
  • unsweetened non-dairy milk as needed
Instructions
  1. Add date paste, breaking into small pieces to help with the blending.
  2. Add remaining ingredients (except nondairy milk),
  3. Blend ingredients until smooth, anywhere from 3-5 minutes.
  4. If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
  5. Eat immediately or place in refrigerator for later.
Recipe Notes
  • If you can’t find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it’s best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
  • An avocado that easily yields when gently pressed and is free of bruises works best.
  • Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.
  • I use roasted almond butter in my recipe, but you also can use peanut butter or leave it out completely. If you want to keep it raw, use raw almond butter.
  • This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.

 

Vegan Chocolate Pudding
Prep Time
10 mins
Total Time
10 mins
 

An essential recipe for your vegan kitchen, this vegan chocolate pudding is easy to make and perfect for satisfying your chocolate craving without any added sugar.

Course: Dessert, Snack
Keyword: vegan chocolate pudding, vegan dessert recipe, sugar free dessert
Author: Andrea Anderson
Ingredients
  • 1 ripe avocado pitted and peeled
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder try fair trade!
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter optional
  • unsweetened non-dairy milk as needed
Instructions
  1. Add date paste, breaking into small pieces to help with the blending.
  2. Add remaining ingredients (except nondairy milk),
  3. Blend ingredients until smooth, anywhere from 3-5 minutes.
  4. If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
  5. Eat immediately or place in refrigerator for later.
Recipe Notes

*See post for extra tips

A sweet chocolate story…

Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.

My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library.  The first time was for a research project in second grade and just for fun after that. I like his style.

reese
when he dressed as his favorite character – Willy Wonka – for school

And reading through that book, it suddenly clicked with me why chocolate’s health benefits are  touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.

Of course, chocolate stops being a health food when paired with sugar and milk. Which is why this vegan chocolate pudding is the answer to keeping your taste buds and your body happy.

 

 

kashmiri curry stir fry

100_0631

In December, we watched The Hundred Foot Journey, a story about an Indian family who reestablishes their family restaurant in France after a tragedy in their homeland. It’s also a story about a love for food and the nuances of putting together a dish and how strongly a meal can evoke memories of ones loved and gone. Perhaps, it’s no mystery then of why Jesus had us remember His sacrifice with bread.

kahmiri sauce

And though this recipe could not do justice to a traditional Indian curry, I find it rather tasty. I took inspiration from this curry sauce, added my own twist, and poured it over a stir fry for Christmas Eve. (Hint: Naan bread is an excellent companion to this meal, perhaps even essential for sopping up the sauce. My husband used this recipe to make our naan bread, but subbed in vanilla soy yogurt and soy butter so I could eat it.)

For the stir fry, simply choose a selection of vegetables you like best paired with a side of rice, if desired. For a more authentic taste, I suggest tucking in cauliflower, peas and potatoes.

CLICK HERE TO PRINT A PDF of the Kashmiri Curry Sauce Recipe

kashmiri curry stir fry

Cook Time: 40 minutes

Keywords: saute stir-fry entree gluten-free nut-free soy-free vegan paleo sugar-free coconut milk tomatoes Indian

Ingredients

    for the stir fry

    • selection of fresh vegetables (suggest cauliflower, peas, butternut squash, potatoes, onion, garlic, green beans)
    • coconut oil
    • rice

    for the kashmiri curry sauce

    • 2 small or 1 large onion
    • 1 14-oz. can diced tomatoes
    • 1 14.5-oz. can full fat coconut milk
    • 1-inch piece fresh ginger, minced
    • 2 garlic cloves, minced
    • 2 tsp. cilantro, minced
    • 1/2 tsp. turmeric
    • 3/4 tsp. salt
    • 2 tsp. red chili powder
    • 2 bay leaves
    • 1/2 tsp. garam masala
    • 2 tsp. corriander
    • 1 tsp curry

    Instructions

    for the stir fry

    If using, cook the rice according to package directions.

    Dice onions and chop remaining ingredients (except peas, if using) into bite sized pieces. Rinse.

    Heat oil in a wok or large skillet until it begins to smoke.

    Add onions + veggies requiring a longer cooking time first. Stir fry until just fork tender, then add quick cooking veggies (e.g. peas) and cook until just heated through.

    Spoon rice then stir-fried veggies into bowls and pour sauce over top.

    for the kashmiri curry sauce

    In a large saucepan, saute diced onions in a little water or veggie stock until translucent (about 5 minutes). Then add minced ginger and garlic and saute until fragrant (about 1 minute).

    Add remaining ingredients, bring to a boil, then simmer for about 30 minutes to let flavors combine.

    recipe notes

    I prefer letting each person add their own sauce to suit their preference which is why I add it at the end, but you could try simmering the veggies in the sauce instead of stir frying them if preferred.

    This sauce freezes well. Just be sure to cool it completely before freezing.

    You may finely dice the tomatoes if you prefer small pieces.

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