My friend Tara and I have been sending each other recipes and comparing notes; she recently made an amazing sounding vegan chocolate pudding, which gets it’s pudding-like consistency from ripened avocados!
Here is a picture of Tara’s pudding:
It’s luscious looking! I had to try making it. You can’t taste the avocado in it at all; my tasters couldn’t even tell what the base was. Besides being vegan and chocolate and delectable, it also only takes 5 minutes to make! Throw all the ingredients into your blender and it’s done! Amazing. I wanted to round out the dark chocolate flavor, so I made another easy recipe, coconut tapioca pudding, to go with it.
For the chocolate pudding, you will need:
1 large ripe avocado
1/4 cup cocoa powder
1/2 cup wet sweetener (I used maple syrup, but agave could work too)
2 tsp. vanilla extract
1/4 tsp. salt
2 Tbsp. water (add additional water 1 Tbsp. at a time to get right consistency)
Throw all the ingredients into your blender or food processor. Blend, scraping down the sides as necessary, and add more water slowly if you need to thin it out.
Coconut Tapioca Ingredients:
2 cups water
3 Tbsp. small Tapioca pearls
3 Tbsp. sugar
tiny pinch of salt
3/4 cup coconut milk
1/3 cup shredded coconut
In a saucepan, bring the water to a boil. Add the tapioca pearls, using a whisk or fork to keep pearls from sticking together. Turn the heat down to medium-low and allow the tapioca to simmer for about 17 minutes. Periodically stir with a whisk or fork to prevent the balls from sticking to one another. In a seperate bowl, whisk the sugar, salt, and coconut milk. At the end of 17 minutes, the tapioca will have slightly thickened and the liquid will be cloudy. Whisk the coconut mixture into the tapioca. Once it has returned to a simmer, allow it to continue cooking for 5 more minutes. Stir and chill. Stir in the shredded coconut, and cook for 2-3 minutes. Refrigerate to room temperature.
Cookies and Candids 
the little heart cutters turned out well!
whoops! i meant to comment on the merlot cupcakes.
Hi
What can I use instead of the Maple syrup or agave as I dont use them and dont want to buy a bottle just for this. Any other sub? I dont need any gluten free or vegan sub. Anything will do.
Thanks.
Hi Sana. You really want to use a liquid sweetener for this recipe, since it helps bind and liquify the pudding. If you really don’t want to use maple syrup or agave, you could try a bit of honey, but the taste would be very different so you’d have to experiment. Good luck!
I am so glad to have found your blog! I love good, quality, yummy food, but I’m in the midst of training for a marathon and athletes look at food very differently than… well, normal people do. You have really WONDERFUL healthy recipes, which seem to be good fuel AND would satisfy the tastebuds. I especially like this recipe because it has sugars and good fat, which would make for the PERFECT pre-run snack! I look forward to reading your blog! 🙂
Hi Yas, I’m glad you like my blog. I certainly try to make as many delicious dessert-type foods as healthy as I can get them! I hope you enjoy this pudding. Good luck with your marathon!
hi can i use pineapple instead of shredded coconut in coconut tapioca
hi sheila! i’m not sure, because pineapple would be more liquid than shredded coconut, which is more dry. it’s worth a try though — please let me know if it works out!
You know I’ve made this many times, and tonight I’m making it for my diabetes group that’s having a potluck tomorrow! (with honey, because that’s easier to talk about in Spanish)