Chocolate and Avocado Pudding
A healthy, five-minute dessert which is dairy free and has a rich and creamy texture.
Ingredients
190 g soy milk
2 avocados, ripe, destoned, flesh of
1 banana, ripe, peeled
5 prunes, soft, destoned
2 Tbsp smooth peanut butter
3 Tbsp cocoa powder
1 tsp vanilla extract
To finish
maple syrup, As needed
dairy free yoghurt, As needed
chocolate shavings, As needed
Instructions
STEP 1/2
Add soy milk, avocado, banana, prunes, peanut butter, cocoa and vanilla extract to the ThermoResist Glass Blender
Assemble the ThermoResist Glass Blender attachment to the machine
Attach the lid and ensure it is securely closed
Pulse in short bursts until blended
Scrape down the sides of the goblet with a spatula
Blend on speed Max for 30 seconds or until smooth
You can use a pulse option instead
Scrape down the sides of the goblet and blend again if necessary
STEP 2/2
Add maple syrup into the ThermoResist Glass Blender, if using
Blend until combined
You could also add a few teaspoons of rum or other alcohol or orange zest for flavour
Spoon the pudding into the serving glasses
Top with a spoonful of dairy-free yoghurt, if using
Decorate with the chocolate shavings, as needed
To Serve
Serve immediately
Alternatively transfer to an airtight container and refrigerate for up to 3 days
Leftovers can be stored in an airtight container in the fridge for up to 48 hours
The pudding can sometimes separate, stirring it should restore the texture
Substitutions
Soy milk can be replaced with 190 g of oat or almond milk
Dairy-free yoghurt can be replaced with vegan coconut yoghurt
Chocolate and Avocado Pudding
A healthy, five-minute dessert which is dairy free and has a rich and creamy texture.
Ingredients
190 g soy milk
2 avocados, ripe, destoned, flesh of
1 banana, ripe, peeled
5 prunes, soft, destoned
2 Tbsp smooth peanut butter
3 Tbsp cocoa powder
1 tsp vanilla extract
To finish
maple syrup, As needed
dairy free yoghurt, As needed
chocolate shavings, As needed
Instructions
STEP 1/2
Add soy milk, avocado, banana, prunes, peanut butter, cocoa and vanilla extract to the ThermoResist Glass Blender
Assemble the ThermoResist Glass Blender attachment to the machine
Attach the lid and ensure it is securely closed
Pulse in short bursts until blended
Scrape down the sides of the goblet with a spatula
Blend on speed Max for 30 seconds or until smooth
You can use a pulse option instead
Scrape down the sides of the goblet and blend again if necessary
STEP 2/2
Add maple syrup into the ThermoResist Glass Blender, if using
Blend until combined
You could also add a few teaspoons of rum or other alcohol or orange zest for flavour
Spoon the pudding into the serving glasses
Top with a spoonful of dairy-free yoghurt, if using
Decorate with the chocolate shavings, as needed
To Serve
Serve immediately
Alternatively transfer to an airtight container and refrigerate for up to 3 days
Leftovers can be stored in an airtight container in the fridge for up to 48 hours
The pudding can sometimes separate, stirring it should restore the texture
Substitutions
Soy milk can be replaced with 190 g of oat or almond milk
Dairy-free yoghurt can be replaced with vegan coconut yoghurt