Vegan? Yes, vegan. This recipe is 100% keto but it has been a staple in the vegan community for quite a while now. There are quite a few vegetarian and vegan options that are also qualify as keto. I, personally, enjoy making vegan and vegetarian meals regularly. It’s not something I do on purpose. I just enjoy fresh fruit and vegetables that much.
I made this recipe as a “last chance” meal. I had avocado halves in the crisper that had browned and were a bit over ripe. As much of a jewel as avocado is in the keto community, I tend to forget they are in the house so often. I am focused on reducing food waste this year and have committed to making meals out of ingredients that are about to go bad–basically this is their last chance before I have to waste them. It makes for an interesting Google recipe search.
This recipe was supposed to be cookies since I saw singer Jason Mraz, owner of an avocado farm, do a recipe for cookies using over ripe avocados on a TV show about YouTube TV shows. In searching for that recipe, I found multiple ones for vegan chocolate pudding–some of them raw options. Pudding seemed easier to pull together in that moment, So, I whipped up a triple batch.
- 1/3 cup full fat coconut milk
- 2 tbsp cocoa powder (to taste)
- 2-3 tbsp of sweetener (to taste)
- 1/2 large avocado (overripe)
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp xanthan gum (optional)
- pinch of salt
- Combine cocoa powder, sweetener, cinnamon, xanthan gum and salt in a bowl. Mix the dry ingredients well because xanthan gum can cause lumps if you don’t. Xanthan gum will thicken the pudding mixture but it is optional.
- Heat the coconut milk in a saucepan on low heat. Stir in the dry ingredients slowly.
- Add vanilla extract. Stir occasionally while everything melts together. Do not boil.
- Add avocado and use an immersion blender to blend until smooth.
- Pour into a container, cover, and refrigerate until cool.
- Top with strawberries, nuts, coconut, or sugar free chocolate chips before serving.