Ⓥ Vegan Kitchen: Chocolate Mousse #2 Ⓥ

I love avocado pudding. It's amazing. It's bliss. Oh, and it's healthy! *gasp*

This is my second avocado pudding, this one is a little thicker with an almost cheesecake-like texture to it. It's simply divine! 

As always, vegan and gluten-free! Also sugar free and free of most common allergens. 

Avocado Pudding

6 pitted Dates (soaked at least 10 minutes)

1 Avocado

1/4 cup Cocoa or Cacao powder

1 Tbsp Vanilla

1/2 tsp Cinnamon

1/2 tsp Salt

2 tsp Stevia (I use Now brand)

2 heaped Tbsp Coconut Oil

1/2 cup water (soak the dates in it and use the water)

Pit your avocado and scoop out the "meat" (if this wasn't obvious ;p) 

Place all the ingredients in a Food Processor or Blender and blend until smooth.

Add more water or vegan milk to get desired consistency. You want it to be thick and creamy. Place in fridge for an hour or so where it will solidify a bit to give it a lovely texture. 

Makes 2 large or 4 small servings. Enjoy!

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Ⓥ Vegan Kitchen: Best Avocado Pudding Ⓥ

I've had Avocado Pudding before, but this one tops off all my favourites by far! I got this from a friend at a potluck and now I get to pass it on to you! :) 

Avocado Pudding

1/2 cup pitted Dates (soaked at least 10 minutes)

1 1/2 cup Avocado (2-4)

1/2 cup Cocoa 

2 Tbsp Vanilla

1 tsp Cinnamon

1/2 tsp Salt

1/2 cup Sweetener

Water or Non-Diary Milk

Place all the ingredients in a Food Processor or Blender and blend until smooth. There will probably be small chunks of dates left in the mixture, yummy treats! ;)

Add water or vegan milk to get desired consistency.

This recipe makes a large amount, perfect for potlucks! If you're just making it for yourself you may want to half it or so--because otherwise you'll eat the whole thing and feel guilty afterwards. It IS that good! ;) 

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Ⓥ Vegan Kitchen: Cocoa Coconut Super Nogurt! Ⓥ

I have two other "Nogurt" (yogurt minus the dairy cruelty) recipes and since I started making the stuff I'm hooked. I love mixing these up with Raw granola, some fresh fruit, cereal, or by themselves. It's like a thick smoothie but creamy like yogurt. Yum to Nogurt! So here is my latest creation and I think it's my new favourite. This one is Super because it has lots of super good foods in it; Maca, Cocoa, Coconut Oil, and Chia! Plus you get a good servings of protein and fruit! 

Healthy delicious and easy! What's not to love?

Cocoa Coconut Super Nogurt

1 Banana, ripe

1/4 cup of Strawberries (or more if you'd like a stronger strawberry flavour)

6 pitted Dates

3 Tbsp Chia Seeds

1/2 cup of Almond Milk (for the Chia)

1/4 cup of Almond Milk (for the recipe)

2 tsp Raw Coconut Oil

1 tsp Maca Powder

1 tsp Cocoa Powder

2 Tbsp Hemp Protein Powder

1/2 tsp Vanilla Extract

Soak the Chia and Dates in the 1/2 cup of Almond Milk overnight in your fridge. 

Toss all the ingredients together in a Food Processor and blend until smooth. Super easy, super healthy, super super! 

Makes 2-3 servings. 

Some notes:

That was all the strawberries I had left and you couldn't really taste them in this recipe so if you'd like a stronger strawberry flavour add more!

The Chia Seeds I have is a mix (Chia Goodness) that also has hemp seeds and buckwheat. 

Make sure your Maca isn't gelatinized! I'm not sure why there are some out there that are but there are so vegans beware!

I suppose you could make this in a high-speed blender but really food processors are the way to go when using dates so that's what I recommend--but you certainly could use a blender. Maybe let me know how that works if you do? :) 

And you totally could just enjoy these Nogurt Recipes as Smoothies as well. The choice is yours! 

Enjoy! 

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Ⓥ Vegan Kitchen: Pumpkin Pudding with Chocolate! Ⓥ

Yes, it's still time for Pumpkins! This delicious dessert is super good and super easy! 

Pumpkin Pudding:

1 lbs Silken or Medium Tofu

1/2 tsp Salt

2/3 cup Agave

1 cup Canned Pumpkin, unsweetened

1/4 tsp Nutmeg

1/4 tsp Cinnamon

1/4 tsp Ginger

Add all of the ingredients to a blender or food processor and blend until smooth and creamy. The mixture may be watery if using silken tofu, but placing it in the fridge or freezer will firm it up a bit.

Set aside. 

Chocolate Pudding Topping:

2 very heaped Tbsp Chocolate Peanut Butter (or you can use regular Peanut Butter, tsp of Cocoa, and sweeten to taste)

1 Tbsp Vegan Cream Cheese (I use Tofutti)

1/2 cup Almond Milk (or other non-dairy milk)

In a small saucepan, heat up the Peanut Butter and the Cream Cheese and add Milk, slowly, until you receive your desired consistency. Should be smooth and creamy. You may need less or more milk--I admittedly didn't measure. ;)

Gather up your little cups, dishes, or whatever you will be serving these in. Even distribute the Pumpkin Pudding into each dish, and then evenly top with the Chocolate mixture. Place in fridge or serve immediately. 

You could easily just have the Pumpkin Pudding as well without the Chocolate Topping. Or even top it with some vegan ice cream. The choice is yours! 

Makes approximately 3 servings. 


Enjoy!!




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