This easy-make pudding is so rich and creamy that you’d hardly believe it gets the Dr. Tara stamp of approval for brekkie! In fact, it’s a great breakfast option since it's refined sugar-free but packed with vitamins, minerals, antioxidants, fibre, healthy fats, and protein!
Don’t let the avocado in here scare you off. Avocado & cacao are a match made in heaven. Even if you think you don’t like avocado, trust me on this one and give it a whirl.
Avocado is a relatively unique fruit in that it is low in carbohydrate (most of which is actually fibre!) but high in healthy fat. Avocados are incredibly nutritious and contain powerful disease-fighting antioxidants like lutein & zeaxanthin along with a wide range of vitamins & minerals, including vit K, folate, & potassium. Research suggests that avocado consumption may help to lower cholesterol levels; relieve arthritis symptoms; promote eye health, healthy blood pressure & weight control; and even reduce the risk of certain cancers.
Along with these amazing health benefits, avocado has a lovely creamy texture and mild taste that work perfectly for pudding! Below I have provided my basic Chocolate Avocado Protein Pudding recipe along with 4 variations: Red Velvet, Chocolate Peppermint, Maca Chocolate, and Green Goddess.
CHOCOLATE AVOCADO PROTEIN PUDDING RECIPE
Ingredients for 4 servings:
2 large ripe avocados, peeled and pitted
1/3 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make plant-based milk)
1/4 cup Giddyyoyo raw cacao powder
pinch sea salt
2 to 4 Tbsp Swerve Confectioners, Lakanto monkfruit powdered sweetener, raw honey (nonvegan), or sweetener of choice, adjusted to taste
optional toppings: raw cacao nibs, fresh or dried fruit, nuts/seeds, and/or coconut whipped cream (recipe below)
Put avocado, protein/collagen powder, almond milk, cacao, and salt in a bowl or blender container.
Beat with a hand mixer or blend until smooth, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.
Chill before serving. Add optional toppings and enjoy!
Variation 1: RED VELVET
To the base recipe, add 1 to 2 Tbsp organic beetroot powder or crystals and blend well.
Variation 2: CHOCOLATE PEPPERMINT
Add 1/4 tsp pure peppermint extract to either the base or red velvet recipe and blend well.
Variation 3: MACA CHOCOLATE
To the base recipe, add 1 Tbsp gelatinized maca powder and blend well.
Variation 4: GREEN GODDESS
To the base recipe, add 1 tsp chlorella or spirulina powder and blend well.
Vegan Vanilla Coconut Whipped Cream
This recipe requires coconut cream. If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk. The liquid can be reserved and used later (perhaps in a tasty smoothie!). Two cans may be required.
1 c well-chilled coconut cream
1 tsp pure vanilla extract
Lakanto monkfruit powdered sweetener, pure stevia, or sweetener of choice, adjusted to taste
Put the cold coconut cream, vanilla, and sweetener into a bowl. Beat until smooth. Use immediately or refrigerate until ready to use.