Vegan Chocolate Frosting Pudding

5 Apr

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So many good fats, so little time… this has been my life’s mantra these days. As I mentioned the other day, I have been eating salmon like it’s my job lately, and I’ve been pairing it with nuts, avocado, coconut, eggs, and ALLLLL the olive oil my big, fat, Greek palate can handle.

Some kind soul sent me a subscription to Bon Appetit (but hasn’t ‘fessed up yet, so if you want to claim my undying love and affection, now’s your chance!), and they published this almost-healthy vegan chocolate pudding whose “secret ingredient” is avocado! I’ve done the whole avocado-as-baking-fat thing before (see also: chocolate peanut butter poppers and this chocolate cake), but I have to say that I think I like this one the most.

This was as easy as making a smoothie, and I swear it tasted like the store-bought chocolate frosting. Another day, I will see if I can make a healthy-fat cake and will slather this all over it to see if it holds up like frosting. But for today… I will just eat one of these a night for the rest of my life and die happily.

I greatly reduced the sweetener and nixed the whipped cream from the original recipe, and these changes are reflected below  (for the BA version, click here)

Vegan Chocolate Frosting Pudding


  • 2 large avocados, pits removed
  • 1 vanilla bean, split lengthwise
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ¼ cup (or more) fresh orange juice
  • ½ teaspoon kosher salt
  • 3/4 c hot (but not boiling) water


  1. Combine all ingredients except the water in a blender.
  2. Once smooth, gradually add the hot water while blending.
  3. Separate into 4-6 ramekins (I got 6 ~1/4c servings) and chill for at least two hours. It’s best to cover them, but mine made it a week in the fridge uncovered without tasting like onions.



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