The "secret" ingredient? Avocado!
No excuse to let any avocados go bad again - the riper, the better for this recipe. Kind of like how bananas are to banana bread, so are avocados to this mousse pudding. And there's no cooking involved - just blending - couldn't be easier.Deeply chocolate, rich and silky - minus the eggs, heavy cream or butter common to traditional mousse or pudding (you'll never miss them). But don't think this is some mediocre replacement just for vegans - trust me, this is going to more than satisfy ANY chocolate lover!Recipe: 5-Ingredient (Avocado) Chocolate Mousse PuddingWhat You Need (serves 2-3)
2 ripe avocados
1/2 cup + 1 tbsp cocoa powder
1/2 cup coconut milk (I used vanilla, but any variety in a carton or the light kind in a can should work - same with any other non-dairy milk)
1/4 c agave syrup (honey also works)
1.5 tsp vanilla
What You Do
Put all ingredients in a blender or food processor, and blend well until completely combined and smooth!
Use a spatula to scoop the mousse into a single bowl for serving, or individual bowls or ramekins for personal servings.
Eat right away, or refrigerate (ideal) for at least an hour. Best if eaten within two days... but good luck trying to make it last that long!
For a little extra something, try any or all of the following: sprinkle dark chocolate shavings on top, add a dollop of whipped cream (like Soyatoo Rice Whip) or some fresh berries.
avocado chocolate mousse pudding vegan recipe 2