A couple months ago I had the opportunity to try the most delicious chocolate pudding from A Vibrant Life. Just four ingredients, vegan and super easy to prepare. Rich chocolate, silky smooth consistency and the perfect touch of sweetness. Since my first taste of this treat I've made it about five times and loved it even more (if that's possible) each time. Personally, I love serving this with some summer berries and a dollop of fresh whipped cream. If you want to keep with dessert strictly vegan try using whipped coconut cream instead of the heavy whipping cream.
Yield: 6 servings
Adapted from A Vibrant Life
Skinny Chocolate Pudding
1 cup unsweetened almond milk
1 cup vegan or regular semi-sweet chocolate chips
1 ripe avocado, pealed and pit removed
1 sweet potato, cooked and pealed
Strawberries, for garnish
Whipped cream, for garnish
Preheat oven to 350 degrees. Wash and prick sweet potato with a fork and bake for about 1 hour or until soft. Meanwhile combine almond milk and chocolate chips in a small saucepan over low heat. Continue stirring until chips are melted and then set aside. Peal cooked and cooled sweet potato and add to a blender with the avocado and almond milk mixture. Blend until smooth. Pour into an 8 x 8 inch pan or other shallow dish. Cover and refrigerate for at least 4 hours or until set. Scoop into individual dishes and garnish with berries and fresh cream.
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