top of page
Search

richberry Vegan Chocolate-Peanut Butter Pudding Cups



This quick, easy chocolate pudding can be thrown together in less than 10 minutes, and it’s so rich and creamy you’d never guess it was dairy-free. And since this recipe includes raw cocoa and strawberries, which both have low pH levels, it’s perfect to be paired with richberry.

Yield: 4 servings

INGREDIENTS

For the coconut whipped cream:

· 1 (14-ounce) can full-fat coconut milk

· 1 teaspoon natural vanilla extract

· 1 tablespoon sugar

For the pudding:

· 1/3 cup unsweetened almond milk or other dairy-free milk

· 4 medium ripe avocados, pitted and peels removed

· 3/4 cup raw cacao powder or unsweetened cocoa powder

· 3/4 cup pure maple syrup

· 1/4 cup smooth peanut butter

· 1 teaspoon natural vanilla extract

To serve (optional):

· 1/2 cup sliced raw almonds or peanuts

· 2 cups fresh strawberries, sliced lengthways

METHOD

Chill the coconut milk: The night before making this dessert, chill the unopened can of coconut milk (standing upright) in the fridge for at least 8 hours until solidified. (Be sure not to shake the can or turn it over. You want the fats to separate from the liquid, undisturbed.)

Scoop out the solid coconut cream: When ready to make the coconut whipped cream, chill the bowl of your stand mixer or a large mixing bowl for 15 to 30 minutes until cold to prepare to make the whipped cream. Gently (without tipping or shaking) open the can of coconut milk. With a spoon, scrape out the firm thickened cream from the top of the can, and stop when you get to the liquid layer. Transfer this thick cream to the mixing bowl. (Reserve the liquid for smoothies and other recipes.)

Make the coconut whipped cream: With the whisk attachment of your stand mixer or electric hand beaters, whip the cream on high for 2 to 3 minutes until it is light, fluffy, and soft peaks form. (Be careful not to overbeat.) Add the vanilla, and beat just a few more seconds until combined. Transfer to the fridge to keep chilled while you make the pudding.

Make the pudding: Combine the almond or coconut milk, avocado, cacao powder, maple syrup, peanut butter, and vanilla into a blender. Blast on high for 30 to 60 seconds until smooth and creamy.

Assemble the pudding cups: Divide the pudding between four martini glasses, cocktail glasses, or dessert bowls. Top each pudding with 2 tablespoons sliced almonds or peanuts and a layer of sliced strawberries, followed by a dollop of whipped coconut cream. The pudding cups can be made an hour or two ahead, but after that, the avocado will start to oxidize and turn the pudding strange colours.

Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.

Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.

CALORIE SAVINGS:

1 tbsp sugar 50 Calories

2 views0 comments

Recent Posts

See All
bottom of page