Vegan Chocolate Pudding Perfect for Valentine’s Day

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Are you ready for Valentine’s Day?

Valentine’s day is almost here!  Anyone already have their plans set for love day?  I guarantee my husband hasn’t even thought about our plans yet!  Not that I’m worried, it’s still pretty early.  Really early actually.  But, that is precicely why I’m posting this vegan chocolate pudding recipe now.  So YOU have time to get your plans squared away.

If you are anything like I am, the thought of waiting the better part of an hour for a table at a nice restaurant on Valentine’s isn’t quite your idea of a good time.  I loathe crowds and my goodness, don’t make this woman wait to eat, lol!  If you’ve ever wanted to know what Hulk would look like as a 5-foot strawberry blonde come swing by when I missed a meal because I was busy.  Not my best moments I can assure you!

I prefer the coziness of home and a delicious home-cooked meal.  Flexing my proverbial culinary muscles is fun once in a while and I enjoy the challenge of creating something new and surprising my husband.  This year, I’m making this delicious vegan (and gluten free of course) chocolate pudding.

This vegan chocolate pudding isn’t your typically uber sweet pudding, this is a healthy antioxidant packed chocolate pudding.  Guilt-free girls!  I promise it’s still amazingly good too!  If you prefer desserts on the sweeter side though, feel free to add 2 bananas rather than 1.  The creaminess of the vegan chocolate pudding comes from the avocado and banana while the coconut milk lends a brightness along with the raspberries.  A natural cacao powder is the chocolate component and brings the decadence up a notch.  Blend all the ingredients together in your Vitamix (or high power blender) and you are good to go!

To garnish or not to garnish this vegan chocolate pudding?

Feel free to customize your garnishes.  I chose shredded coconut, toasted hazelnuts, and a homemade raspberry sauce for my garnishes and they really took the recipe from great to spectacular.  If you are using a parfait style glass, double the raspberry sauce and layer the pudding and sauce for a gorgeous effect.  Remember, we eat with our eyes first!!  Take this recipe and make it yours.  Happy Valentine’s Day!

Other recipes for your Valentine’s day menu

Mushroom Risotto

Green beans with curried pecans

Spiced oatmeal chocolate chip cookies

Print Recipe

Vegan Chocolate Pudding Perfect for Valentine's Day

A smooth and creamy vegan chocolate pudding perfect for any celebration!

Votes: 2
Rating: 4.5
You:

Rate this recipe!

Course

dessert, Holiday

Cuisine

gluten free, vegan

Prep Time

5 minutes

Cook Time

15 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 1 cup coconut milk unsweetened
• 1 tsp Vanilla extract
• 3/4 cup raspberries
• 1/2 cup cacao powder
• 1 whole banana very ripe, 2 bananas for a sweeter pudding
• 1 whole avocado
• 2 tbsp maple syrup*

Raspberry Sauce

• 1 1/4 cup raspberries
• 1/3 cup maple syrup*
• 1 tsp Vanilla extract
• 1/2 tsp cinnamon
• 1 pinch Salt
• 2 tbsp black chia seeds

Course dessert, Holiday Cuisine gluten free, vegan Prep Time 5 minutes Cook Time 15 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 1 cup coconut milk unsweetened 1 tsp Vanilla extract 3/4 cup raspberries 1/2 cup cacao powder 1 whole banana very ripe, 2 bananas for a sweeter pudding 1 whole avocado 2 tbsp maple syrup* Raspberry Sauce 1 1/4 cup raspberries 1/3 cup maple syrup* 1 tsp Vanilla extract 1/2 tsp cinnamon 1 pinch Salt 2 tbsp black chia seeds

Votes: 2 Rating: 4.5 You: Rate this recipe!

Instructions

1. Gather ingredients and wash all produce
2. Add milk, vanilla, raspberries, avocado, cacao powder, banana, and maple syrup to vitamix
3. Cover with lid and turn on low
4. Slowly increase strength/speed
5. Add 1-2 tbsp more coconut milk if needed
6. Blend until silky smooth
7. Refrigerate pudding for 1 hour

Raspberry Sauce

1. Wash raspberries
2. Add berries, maple syrup, vanilla, cinnamon, and salt to pot
3. Using a fork, mash berries and mix ingredients
4. Bring to a boil and reduce to a simmer for 5 more minutes
5. Stir ocassionally
6. Remove from heat and add chia seeds to thicken sauce
7. Refrigerate until ready to use

Recipe Notes

*honey may be substituted for maple syrup but is not vegan