chocolate peanut butter mousse (vegan, dairy free, gluten free, no added sugar)

(this post contains affiliate links which help fund this blog but at no cost to you)

“We go together like birds of a feather…”

If chocolate and peanut butter ever had a theme song, that would be it. They were simply made for each other. #Godsagenius

And if you were playing Family Feud and had to name a food that went with peanut butter, I’m pretty sure “chocolate” would be a top answer. (“Jelly” might have the edge, numbers-wise, but taste-wise chocolate has “j” beat hands down IMO). You too?

So it was only a matter of time before I gave my go to chocolate mousse recipe a slight makeover to transform it into a chocolate peanut butter mousse.

 

 

There are three things I especially love about this chocolate peanut butter mousse recipe:

  1. It’s easy to make. With so many things on the go…four kids, two business, plus life and laundry, I want as many easy recipes in my life as possible.
  2. It’s a crowd pleaser. Whenever I hit on a recipe that satisfies many palettes, it quickly becomes a go-to and I love that this chocolate peanut butter mousse works as a snack or can be dressed up for company.
  3. It’s healthy but decadent. It’s my mission in life to prove that you can have a healthy dessert and eat it too without the sugar rush and crash and regretting that last bite, piece or helping. Dates and stevia stand in for added sugars but without fueling a sugar addiction and the fats from the avocado, peanut butter and coconut milk give a richness to the dessert that we often crave but with more substance and nutrients than we receive from butters and oils.

 

I’m giving you an option for a peanut butter mousse layer if you want to get all fancy pants and dress it up for guests. I’m perfectly content either way, but definitely run with the second option when I want to add a little wow factor. Mixing it up in food processor (this one’s my favorite), is my preferred way to make it because I find it easier to scrape than a blender. If you do go with the blender option, make sure it’s one with a motor powerful enough to handle blending the ingredients, especially the dates.

If you’re opting to add the peanut butter mousse layer, then you definitely want to serve this in a clear glass container. I used a Weck canning jar in this picture, which you can find here. For a slightly smaller size, these Weck tulip jars are my favorite. Yep, I totally crush over beautiful containers. And for parties, these jars make great portable, classy and environmentally friendly individual portion sizes. They’re my favorite party trick. For a party, though, you’ll want to double or triple the recipe depending on the number of guests.

 

P.S. Typically, I prefer using full fat coconut milk in my recipes, but because of the fat content in the peanut butter, I opted to use low fat coconut milk for this chocolate peanut butter mousse.

Chocolate Peanut Butter Mousse
Prep Time
10 mins
Chilling
1 hr
 

Easy but decadent, this chocolate peanut butter mousse whips up in a jiffy and satisfies all the cravings.

Course: Dessert, Snack
Keyword: chocolate, chocolate peanut butter, easy vegan dessert recipe, no added sugar dessert recipe, vegan chocolate mousse
Servings: 6 people
Ingredients
  • 1 just ripe avocado
  • 3/4 cup cocoa powder
  • 3/4 cup date paste
  • 1 15-oz can low fat coconut milk
  • 2 tsp vanilla
  • 3 scoops 100% pure stevia
  • 2/3 cup unsweetened natural peanut butter
  • 1/8 tsp salt
Instructions
  1. If making without the peanut butter swirl, add all ingredients to the food processor or blender and mix until smooth and creamy and chill in the fridge for at least one hour.


  2. If making the mousse with the peanut butter swirl, add all ingredients EXCEPT the avocado and cocoa powder to the food processor and blender. Blend thoroughly, then remove 1/4-1/2 cup and set aside. Then add the cocoa powder and avocado to the remaining mixture and blend until smooth and creamy.

  3. In clear glass containers, fill each 2/3 full of chocolate mousse, add enough peanut butter mousse to create a layered effect and then top with more chocolate mousse. Chill for at least one hour in the fridge.

Recipe Notes

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.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

no bake chocolate mint squares (vegan, no added sugar, paleo, gluten free)

 

There are three things I have to do before I start writing a blog post: get my pictures purdied up, make sure my nails are clipped short and fix my hair in a ponytail. The pictures are essential. The other two? Just a couple quirks that minimize distractions for me. LOL

Now that those are out of the way, let’s chat about these no bake chocolate mint squares.

They are a minty take on a couple of recipes I frequently use for desserts and are fast and simple to whip up. The only downside, perhaps, is waiting a couple of hours for them to set in the fridge. Which is why it’s always a good idea to leave a little bit of the mousse filling in the food processor bowl.

Here are the stats on these no bake chocolate mint squares:

  • chocolatey
  • minty
  • vegan
  • gluten free
  • paleo option
  • raw option
  • no added sugar
  • plant protein
  • higher in fat (thanks to the avocado, coconut milk and nuts)

 

I’m giving you two options for the finished look: naked…

 

 

 

…and fancy.

 

Truthfully, I often go the low-key route and let the taste of these squares do all the talking (especially if I’m in a hurry), but occasionally it’s fun to dress things up a little, especially if you’re bringing these along to a friend’s house or potluck.

To make the fancy version, be sure to follow the steps in the instructions carefully which will save you time and ingredients. Trust me on this one.

If you use peppermint essential oil (like I did), make sure it is a high quality one and approved for internal consumption. My favorite brand is by Young Living with the extra bonus of being able to support my friend in her business. If you use peppermint extract, you’ll need more than the EO since it isn’t as strong.

Now for the recipe, shall we?

 

No bake chocolate mint squares
Prep Time
10 mins
Chil Time
2 hrs
 

These vegan chocolately minty squares are easy to make, free of added sugars and can be suited to a gluten free and paleo diet.

Course: Dessert, Snack
Servings: 16 squares
Author: Andrea Anderson
Ingredients
For the base:
  • 1 cup almonds (raw if preferred)
  • 3/4 cup date paste*
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup cocoa powder
  • 2 scoops 100% pure powdered stevia
For the filling:
  • 1 just ripe avocado
  • 1 15 oz can full fat coconut milk
  • 3/4 cup cocoa powder
  • 3/4 cup date paste*
  • 2 tsp vanilla
  • 2 scoops 100% pure powdered stevia
  • 2 T peanut butter (or almond butter for paleo)
For the green drizzle:
  • 1/4 cup reserved avocado/coconut mixture (see instructions)
  • 2-3 pinches 100% pure powdered stevia
  • 1-2 drops peppermint essential oil
  • 1/8-1/16 tsp matcha
For the chocolate drizzle:
  • 1/4 cup reserved chocolate mixture (see instructions)
  • 3 tsp unsweetened almond milk
  • cacoa nibs (optional)
Instructions
For the base:
  1. Combine all ingredients in a food processor and mix until the nuts are chopped fine and the ingredients just hold together when pinched between your fingers. Be careful not to over mix as the nuts will release their oils.

  2. Pour into an 8x8 glass baking dish and press down firmly and evenly to form the base. Set aside.

For the filling:
  1. Add the coconut milk and avocado to a clean food processor bowl and mix until smooth. If making the fancy version of the squares remove 1/4 of the mixture, add to a clean jar and set aside.

  2. Add remaining filling ingredients to the processor and blend until smooth, scraping down the bowl a couple of times. If making the fancy version, remove 1/4 cup of the chocolate mixture, add to a clean jar and set aside.

  3. Pour filling over the base, cover with foil and chill in the fridge for at least two hours to set. Cut into 16 squares and serve. Store in the fridge for up to two days (if they last that long 😉 )

For the fancy version of the squares:
  1. Combine all green drizzle ingredients and mix thoroughly. Cover the jar with the lid and chill until ready to decorate the squares.

  2. Thin the reserved 1/4 cup of chocolate mixture with almond milk. Cover the jar with the lid and chill until ready to decorate the squares.

  3. Once the squares are chilled and set, pour the green drizzle into a piping bag fitted with a small round tip. Alternatively, you can use a plastic sandwich bag by spooning in the mixture, sealing and cutting off a tiny corner of the bag. Drizzle over the squares in a loose zigzag pattern.

  4. Repeat for the chocolate drizzle using a clean bag. If desired, sprinkle cacao nibs over the squares.

Recipe Notes

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.

 

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

south-of-the-border party dip (vegan, oil free, added sugar free)

 

I could happily eat Mexican-style foods most days of the week. It’s one of the few cuisines that easily adapts to a plant-based diet without extraordinary effort or feeling like something is missing. Meat- and cheese-lovers might disagree, but as a former meat- and cheese-lover, this is my story and I’m sticking to it.

While this dip is made for the party scene, I also love it as a main, side or lunch any day of the week. It’s best when eaten within the first day, but can hold up in the fridge for a couple of days, although the avocado isn’t too happy about that.

This south-of-the-border party dip was inspired by one shared at a friend’s, but I “beefed” the recipe up with the addition of chickpeas plus a couple south-of-the-border ingredients: jalapenos and jicama.

 

 

 

If you’ve never tried jicama (pronounced hee-cama), it’s a root vegetable that has a pleasant crunchy texture and the flavor reminds me of apples, although not as sweet or pungent. To prepare it, all you do is peel it and slice as desired – for this recipe, I diced it. See the “Shop the Recipe” guide under the recipe for where you can find it.

This is a recipe where you can play with the ratios of ingredients and choose what to include and what to leave out, but of course, I recommend trying the whole kit and caboodle first as suggested in the recipe below. Since most of my family like foods on the mild side, I kept the jalapeno peppers to a minimum – really just enough to hint at some heat, but if you like things spicy, you’ll want to toss in more.

 

South-of-the-Border Party Dip
Prep Time
15 mins
 

A hearty, refreshing dip that is easy to pull together especially for large gatherings or when you want to whip up a quick meal.

Course: Appetizer
Cuisine: Mexican
Ingredients
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can chickpeas, drained and rinsed
  • 12-14 green onions, diced
  • 1-1.5 cups corn kernals
  • 1-1.5 cups diced cherry tomatoes
  • 3 cloves garlic, minced
  • 1-2 avocados, diced
  • 1 cup, packed cilantro
  • 2 jalapeno peppers, diced fine (optional)
  • 3/4-1 cup jicama, diced (optional)
Dressing Ingredients
  • 2-3 T veggie stock
  • 1-2 limes, juiced
  • 1/2 tsp salt
  • ground pepper to taste
Instructions
  1. With the exception of the avocado, add all the dip ingredients in a large bowl and mix thoroughly to combine. Add the avocado just before serving, coating it with extra lime juice to slow the browning.

  2. Combine the dressing ingredients, pour over the dip and stir to coat.

Serve with organic tortilla chips or combine it with lettuce for a hearty salad.

     

     

     

    (contains affiliate links which help fund this blog at no cost to you 🙂 )

    • I used Eden Organics black beans and chickpeas for this recipe. I love that they are unsalted! If you can’t find them in your local store, you can get them here.
    • I always buy my corn organically because of GMOs in conventional corn. I get mine in bulk at BJs (a wholesale club), but Trader Joe’s also carries it. You also could look for the Woodstock brand in your local grocery store if they cater to an organic market. If you aren’t a member of BJs and want to check it out, use this link to sign up for a BJs membership and we’ll both get $25!
    • I bought my jicama at Whole Foods, but you could also look for it at Mexican grocery stores or larger grocery stores with an expanded selection of fruits and veggies may carry it.

    the best basic burrito recipe (vegan, dairy free, oil free option, gluten free option)

    I could easily eat Mexican food most days of the week. That and my favorite Indian curry. I love how effortless it feels, how easily it adapts to a plant-based diet and that leftovers go a long way.

    This basic burrito recipe is one of my go-to’s and is inspired by a recipe I found on Whole Foods years ago. One of the things I hope you will love about it is that once you have the basic flavor profile down, you can easily tweak it to your preferences…a little more garlic here, less tomato there, more spice, more lime).

     

    Once the basic burrito mix is assembled, here’s how I put it together…

    1) Grab your favorite tortillas (gluten free if needed) and spread on a generous layer of hummus – red pepper is best. The hummus is what makes vegan burritos “survive” without the cheese. If you need to keep things oil-free, use oil-free tortillas and oil-free hummus.

     

    2) Add a few slices of avocado and mash well. This also helps round out the creaminess and moisture usually provided by dairy cheese. If you can’t stand avocado, you can use just a little and mix it in well with the hummus and your taste buds won’t be any wiser. Trust me. I’ve tested this on my avocado-averse family members.

     

    3) Scoop on the rice.

     

    4) Then add the bean mixture.

     

    5) Accessorize with jalapeno peppers and chili flakes if you like a lot of heat. #bringiton, I say!

     

    6) Now you’re ready to roll it up and put it in the oven. Usually, I just secure it with a toothpick, but you can wrap it in parchment paper if you are planning this for a take-it-with-you meal.

     

    best basic burritos
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Easy to prepare, customizable and leftovers that go a long way are why this is my basic burrito recipe. Fresh flavors, oven toasted tortillas and creamy plant-based sub-ins for dairy cheese come together to make this weeknight favorite.

    Course: Main Course
    Cuisine: Mexican
    Author: Andrea Anderson
    Ingredients
    Basic Burrito Filling
    • 3 cups black beans, canned or cooked according to package directions
    • 2 medium tomatoes, diced
    • 1/2 large onion, diced
    • 2 cloves garlic, minced
    • 2 limes, freshly squeezed
    • 1/2 cup fresh cilantro, chopped
    • 1/2 tsp cumin
    • 3/4 tsp salt
    • dashes pepper
    • 1/4 cup veggie stock
    Other ingredients
    • 1.5 cups brown rice
    • tortillas
    • red pepper hummus
    • avocado
    • jalapeno peppers (optional)
    • red chili flakes (optional)
    Instructions
    1. If you don't have a rice cooker and need the rice ready in a hurry because you forgot to make it earlier (like I often do!), bring a pot of water to a boil, add the rice and cook it as you would pasta - over high heat and with the lid off. Set the timer for 23 minutes. In the meantime, you can prep your burrito filling...

    2. Add all the basic burrito filling ingredients to a mixing bowl, stir until thoroughly combined and adjust seasonings to your taste.

    3. To assemble the burritos, spread a generous helping of hummus on the tortilla and add a few pieces of avocado - give the avocado a mash. Spoon on the rice, then the bean mixture and "accessorize" with the jalapeno peppers and chili flakes if desired.

    4. Secure burritos with a toothpick or wrap in parchment paper and place on a baking sheet. Bake in a 350 degree F oven for about 15 minutes or until the tortillas are lightly browned on the edges.

    Recipe Notes

    These burritos keep well as leftovers and can be reheated by wrapping in tin foil and placing in a 350 degree F for about 20 minutes or until heated through. Oven re-heating may not top the microwave in speed, but it keeps your tortilla crisp like it was meant to be.

     

     

    If you have family members who promise you they can’t survive without meat and will launch a revolt if you serve them only veggies, I give you permission to cook up some meat and add it to the burritos for the sake of keeping the peace.

     

     

     

    (contains affiliate links which help fund this blog at no cost to you 🙂 )

    • Though I prefer homemade tortillas, life is just too busy. So I save my sanity and buy my tortillas from Trader Joes – the chile ones are my favorite. If you need gluten-free tortillas, you can try these. For oil-free tortillas, try the Food for Life brand which can be found in most health food stores.
    • My favorite brand of store-bought hummus is Sabra. Roasted red pepper is my preferred flavor, especially for Mexican recipes (and even looks a little like cheese).
    • I prefer the unsalted veggie stock by Kitchen Basics if I don’t have my own on hand. If you can’t find it in your local grocery store, you can get it here.
    • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind.

     

    game day any day 7-layer dip

    7layerdiptitleYou know you’re a mom of boys when…your middle son chooses the colors of his favorite football teams as his inspiration for his “Mastermind” pattern. And when they have holes in their knees from playing tackle football, tackle anything, inside and outside. And when you, a fair-weather football begin to consider Super Bowl Sunday almost on par with Valentine’s Day or the Fourth of July.

    100_3937But onto the dip…

    I’m breaking a perhaps unwritten food blogging rule and posting a recipe without showing the finished product. Three reasons. One: I keep forgetting to take purty pictures of the dip all assembled. Two: I’m making it tomorrow but am giving you time to grab these ingredients in case you want to assemble it before the big game on Sunday because it’s just that good. Three: Truthfully, the assembled dip isn’t all that photogenic.

    Instead, for today, let’s let the ingredients do the talking…

    7layerdipnumbered

    1. fat free refried beans
    2. red pepper hummus
    3. avocado
    4. salsa
    5. lettuce
    6. cilantro
    7. cucumber

    Oh, and don’t forget the chips. 🙂 To amp up the nutrition, make some baked sweet potato rounds.

    100_4013Feel free to make more for a large crowd as this will store well, covered, in the fridge for a few days. Score!

    CLICK HERE TO PRINT A PDF of the Game Day Any Day 7-layer Dip recipe

    game day any day 7-layer dip

    Prep Time: 20 minutes

    Ingredients

    • 1-14.5 oz can fat free refried beans
    • 1-2 cups red pepper or plain hummus
    • 1-2 avocados, diced
    • 2-3 cups salsa
    • 3-4 cups diced romaine lettuce
    • ½ – 1 cup minced cilantro
    • 1 cucumber, diced
    • optional: green onions, diced jalapeños, olives

    Instructions

    1. Spread refried beans evenly on bottom of baking dish.
    2. Next spread the hummus evenly and evenly distributed the diced avocados over that.
    3. Pour on the salsa.
    4. If using jalapeños or olives add those next, then cover evenly with the lettuce.
    5. Finish by evenly distributing the cilantro and the cucumber.
    6. Cover and refrigerate until ready to serve.

    Recipe Notes

    This dip will store well in the fridge for a couple of days. Make sure to cover!

    Powered by Recipage

     

     

     

    oven-baked sweet potato chips + guacamole (vegan, oil-free)

    2009-01-18 19.13.25I grew up in a home where we ate quite a variety of foods, especially fruits and vegetables. But somehow the avocado eluded us. And guacamole? The first time I tried it I was in my late twenties.

    It was love-at-first-bite.

    guacamole collage But chips, guac’s side kick, are rather low on the healthy eating spectrum, sprouted, organic, GMO-free or not. And despite their salty, crunchy tastiness, I’ve been looking beyond the vegan label to examine what I’m actually putting into my body.  Because eating a plant-based diet doesn’t necessarily = a healthy diet.

    So when I want a healthier compadre for my guacamole, I round up some sweet potatoes and put them to work. According to WebMD, sweet potatoes are full of calcium, potassium and vitamins A & C.sweet potato rounds collageBoth recipes are simple to prepare and contain a small handful of ingredients.

    But before we get to the recipes, I wondered…are there any foods or dishes that somehow eluded you in childhood that you discovered as an adult?

    CLICK TO PRINT A PDF of the guacamole recipe
    CLICK HERE TO PRINT A PDF of the oven baked sweet potato chips recipe

    oven baked sweet potato chips & guacamole (oil free, vegan)

    Prep Time: 10-15 minutes

    Cook Time: 45-60 minutes

    Keywords: bake raw appetizer snack side gluten-free nut-free oil free paleo soy-free sugar-free vegan vegetarian garlic avocado cilantro sweet potato Cinco de Mayo Mexican

    Ingredients

      For the Sweet Potato Chips

      • Sweet potatoes
      • Salt
      • Chili powder
      • Cumin

      For the Guacamole

      • 1 avocado
      • 1- 1½ tsp. fresh lime juice
      • 1-2 T cilantro
      • 1 small garlic clove, minced
      • 1 tsp. cumin
      • 1/8 tsp. salt
      • Freshly ground pepper

      Instructions

      For the Sweet Potato Chips

      Preheat oven to 375 degrees F.

      Meanwhile, peel sweet potatoes, then slice into rounds about ¼” thick.

      Place rounds on a baking sheet lined with parchment paper and sprinkle with seasonings to your taste.

      Bake for 45 minutes to 1 hours, turning at least once until potatoes are cooked through.

      For the Guacamole

      Peel the avocado, remove pit and mash.

      Add remaining ingredients to the avocado and stir thoroughly.

      Best if served immediately.

      Recipe Notes

      Plan to prepare approximately 1-2 sweet potatoes per person depending on the size of the potato.

      Sweet potato chips are best when freshly cooked, but can be stored in the fridge and then reheated

      Avocados are ripe when their skins are black and they yield gently to the touch.

      A fork or potato masher work well to mash the avocado.

      Sometimes I add in diced onion and/or finely diced tomatoes to mix things up a bit.

      Powered by Recipage

      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.