Afternoon Delight, Chocolate Pudding

chocolate pudding

I love chocolate. I love pudding. Together, they simply equal magic! (Enter fireworks)

This is an online foodie favourite.

Unfortunately store bought pudding is such a disappointment. So many ingredients, so much sugar, so many unpronounceable words; I find myself standing in the aisle wondering  WHY would that even be in a pudding? Just to sigh and put it back on the shelf. This, my whole-food lovers is the simple chocolatey heaven answer. So easy to whip up and make for an afternoon with friends, your significant other, for you and your kids, or even to take to a dinner for dessert. I promise this will impress even the pickiest eaters. They’ll be shocked to hear what they’re eating and how healthy and well it all goes together. No guilt, just a decadent smooth perfect pudding with just the right garnish!

Delish, Enjoy!



Vegan Chocolate Pudding
Serves 4
Decadent chocolate delight. This smooth, delicious dessert will become a quick favourite.
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Prep Time
20 min
Prep Time
20 min
  1. 1 1/2 ripe organic avocado
  2. ¼ cup good quality cocoa (I like to use Camino)
  3. 5 tbsp. raw honey
  4. 3 tbsp. coconut milk
  5. 2 tsp. organic vanilla extract
  6. ½ tsp. cinnamon
Coconut Cream
  1. 1 can organic coconut milk (Organic Thai full fat coconut milk or Native forest I like to use)
  2. 1 or more tbsp. raw honey (depending on how sweet you'd like it - or none)
  3. ½ tsp. vanilla or vanilla bean
  4. *If using the vanilla bean, slice one whole bean in half. Take the tip of a tsp. and start from the bottom of the bean and press against it and with pressure run it up to the top of the bean. This should collect all the vanilla into the tip of the spoon.
  1. Cut the avocados in half at the pit and twist open
  2. Spoon out one whole avocado into your mixer/food processor and half of the other.
  3. Add your cocoa, honey, coconut milk and vanilla.
  4. Pulse until smooth as silk.
  5. Taste test your pudding and add in more cocoa if you want more chocolate or honey if you want it sweeter.
  6. Chill in the fridge for an hour while you make the cream, or if you can’t wait, devour right away. 
Coconut Cream
  1. Put your can of coconut milk in the fridge overnight or for at least 6hours (you have to plan a little ahead for this recipe. I personally have about 2-3 cans in my fridge at all times, because I use it so often for frostings and creams)
  2. Open the can when chilled and spoon out all the coconut “fat” from the top of the can into a bowl. It will be white and somewhat of a hard consistency.
  3. Drain the coconut “milk/water” into a glass and save for a smoothie or to add to your baking.
  4. Add the raw honey to the coconut cream.
  5. Take a hand mixer or standing mixer and mix coconut cream and honey until creamy. Start on a low speed and slowly move to a higher one. Move your mixers up and down to get as much air into the cream.
  6. Add the vanilla or vanilla bean. This will make the coconut cream a bit softer.
  7. Chill in fridge with the pudding for an hour or serve right away.
  8. Add a dollop of coconut cream to your glass or bowl of pudding and a pinch of cinnamon on top.
  1. If your avocados are small, you can probably get away with using two.
  2. You can try subbing maple syrup for the raw honey or even stevia if you would like a sugar-free dessert.















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