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RED VELVET PROTEIN PUDDING

This is a red velvet spin on my favourite chocolate avocado protein pudding. It’s so luscious and creamy that you’d hardly believe it gets the Dr. Tara stamp of approval for brekkie!

In fact, this easy-make pudding is a great breakfast option since it's refined sugar-free but packed with vitamins, minerals, antioxidants, fibre, healthy fats, and protein!

Please don’t let the avocado in here scare you off.  Avocado and 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 3 variations: Red Velvet, Chocolate Peppermint, and Maca Chocolate.

CHOCOLATE AVOCADO PROTEIN PUDDING RECIPE

Ingredients for 4 servings:

  • 2 ripe avocados, peeled and pit removed

  • 2 packets Crushed Tonic probiotic marine collagen or 1 scoop Nuzest Clean Lean natural protein powder

  • 1/3 cup unsweetened almond or nut-free milk

  • 1/4 cup raw cacao powder

  • pinch sea salt

  • pure stevia, Lakanto monkfruit sweetener, raw honey, or sweetener of choice, adjusted to taste

  • optional toppings: raw cacao nibs, pomegranate tendrils, sliced fruit, nuts/seeds, coconut whipped cream (recipe below)

Directions:

  1. Place avocado, collagen/protein, almond milk, cacao, and salt in a bowl or blender container.

  2. Beat with a hand mixer or blend until smooth, stopping to scrape the sides and bottom with a spatula as needed. Sweeten to taste.

  3. Chill and serve with toppings as desired.

Red Velvet Protein Pudding can be stored in an airtight container in the fridge for 3 to 4 days.

Variation 1: RED VELVET

  • To the base recipe, add 2 to 4 Tbsp organic beetroot powder or crystals.

Variation 2: CHOCOLATE PEPPERMINT

  • Add 1/4 tsp pure peppermint extract or a drop or two of peppermint essential oils to either the base or red velvet recipe.

Variation 3: MACA CHOCOLATE

  • To the base recipe, add 1 Tbsp gelatinized maca powder.

 

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.

Ingredients:

  • 1 c well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • pure stevia or sweetener of choice, adjusted to taste

Directions:

Put the cold coconut cream, vanilla into a bowl.  Beat until smooth and sweeten to taste.  Use immediately or refrigerate until ready to use.