Raspberry Chocolate Pudding
By now, many of us have seen vegan chocolate pudding/mousse recipes using avocados. It was wild and luring at first, and is now all over the blog world. For a good reason, though. If you haven't tried it already - give it a go. Seriously.
So for this recipe, I've incorporated a bright twist on the original by adding frozen raspberries. It turned out incredible. The colour (as you can see), is deep and chocolatey. And the flavour is rich and luscious - everything you'd expect from a chocolate pudding.
I can't wait for you to try this one. If you are the type of person who loves the combination of raspberries and chocolate, then you're going to want to eat buckets of this velvety mousse. I've come close.
Why avocados?: Many of us love avocados in guacamole or on toast; who knew that it would be freakishly good in desserts, too? The high fat content increases flavour and adds a creamy mouthfeel, as if to replace the butter and/or cream in traditional dessert recipes.
» If you like your pudding on the colder/firmer side, feel free to place it in the fridge for 20-30 minutes before serving.
Watch How To Make It Here
This recipe starts at 5:10
Raspberry Chocolate Mousse
▸ ▹ Vegan, raw, gluten-free, oil-free, nut-free
Yield: 4 servings Prep Time: 5 min Total Time: 5 min
1 cup (130g) frozen raspberries
1/4 cup (60mL) water
2 ripe avocados
6 tbsp (45g) cocoa powder
1/4 cup (75g) agave syrup (or sub maple syrup)
1.5 tbsp (20-25mL) lemon juice
2 tsp (10mL) pure vanilla extract
INGREDIENTS: Optional Garnish
Unsweetened, shredded coconut flakes
Fresh or frozen raspberries
First add the raspberries and water to a food processor and blend until a sorbet-consistency is reached, stopping to scrape down as needed.
Add the remaining ingredients and blend until smooth. Serve immediately. Enjoy!
Storage: best if enjoyed immediately. If any remains, try freezing and enjoy later as an ice cream.
Did You Try This Recipe?