Vegan Chocolate Avocado Pudding Recipe
|Total Fat||13.3 g|
|Total Carbohydrates||13.2 g|
|Dietary Fiber||9.1 g|
Combine your choice of either unsweetened original almond milk or almond cashew milk, and the Lakanto in a small pot, and heat until the Lakanto is dissolved. Allow the mixture to cool. Remove skin and pit from the avocado and place in a food processor (or blender) with the cocoa powder. Add the sweetened almond milk mixture and blend until smooth. Place in the fridge until chilled, and serve.
You can also use another sugar substitute like stevia, honey, or agave to taste or just use the same amount of regular sugar if you don’t need a sugar-free version.
If you haven’t heard of it before, Lakanto is a great sugar substitute that, like stevia, is derived from a plant (monk fruit) but doesn't have the aftertaste that some dislike in stevia. It’s a zero on the glycemic index, so it’s a good option for diabetics or those avoiding sugar.
Courtesy of: A Beautiful Mess
- 1 ripe avocado
- 1/2 cup Unsweetened Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original Unsweetened)
- 1/4 cup Lakanto sugar substitute
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
Included in this recipe