I almost hesitate to call this recipe Chocolate Pudding because it partly reminds me of Chocolate Mousse! It’s rich and decadent, yet light and fluffy both at the same time. It’s also Vegan, Gluten-Free and Paleo with an Anti-Candida (sugar-free) option!
The surprising combination of coconut cream and avocado are what give this pudding it’s thick and creamy texture. It will also keep you feeling full and satisfied making this a great mid-day snack or dessert.
I originally created this recipe for my personal chef clients who were following a Candida Diet, which follow sugar free guidelines, so if going sugar free is your thing, add swap xylitol for the coconut sugar.
Xylitol is a sugar alcohol that has a granulated texture with a sweetness comparable to sugar. It’s naturally occurring in many fruits and vegetables and is also produced by the human body. The word xylitol comes from the Greek roots xylo- which means “wood” and “–itol” signifying sugar alcohols. This sweetener is safe for diabetics since it doesn’t spike blood sugar. It’s also perfect for baking since it’s a 1:1 ratio for granulated sugar.
Xylitol is generally sourced from birch trees or corn cobs. Xyla is the specific brand that I prefer and use regularly, as it is sourced from Birch Trees and therefore corn free. You can find Xyla at Sprouts, Whole Foods or on Amazon. Keep Xylitol out of reach of animals, since it can be toxic to them in large amounts.
Back to the pudding! The technique for this recipe couldn’t get any easier. Unlike other puddings which require standing in front of a stove while cooking and stirring, this one is simply prepared in a blender. I use and LOVE my Vitamix, but any blender will do! Just throw all the ingredients in, and blend until smooth and creamy. However, this does need to set in the fridge for a good hour or so to get it’s thick and luscious texture. But I promise, it’ll be worth it!
Vegan Chocolate Pudding
Vegan | Gluten-Free | Paleo | Anti-Candida
- 1 can full-fat coconut cream*
- 1/4 cup cocoa powder
- 1/4 cup ripe avocado
- 1 Tablespoon coconut sugar or Xylitol if on a candida diet**
- 10 drops liquid stevia***
- Pinch sea salt
Toppings: unsweetened shredded coconut, slivered almonds, cacao nibs
Place all ingredients into a blender and starting on low speed, blend slowly working up to high speed. Blend until smooth and creamy, scrapping down the sides as necessary. Enjoy with additional toppings.
Store in a mason jar or an airtight container with a fitted lid in the fridge for 5 – 7 days.
*I don't recommend using Trader Joe's Brand Coconut Cream for this recipe since they reformulated and their brand is now very watery and clumpy.
**For a sugar-free or candida diet swap xylitol for coconut sugar with equal ratio.
***If you don't like the aftertaste of stevia, simply double the coconut sugar
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