Summer days are in short supply and the weather is beginning to change. Days are still warm and sunny, but in the evening the glorious fall crispness can be felt in the air. In these final days of summer I am sharing the last of my effortless no-cook series. We started with this zucchini salad recipe, took a turn at these fresh chickpea wraps, circled back around with this effortless zucchini appetizer, and today we are ending on a sweet note.
This Chocolate Almond Blender Pudding is everything. It is smooth and silky, dirties only the blender (no extra dishes to wash here!), is made of whole foods, and makes the perfect sweet snack or after dinner treat. It gets its creamy texture from avocados, is flavored by raw cacao powder (which as a bonus is packed with antioxidants), and sweetened with pure maple syrup. I like to serve it topped with chopped almonds for some crunch and bright and bright juicy raspberries for some color.
I like my chocolate dark, and this recipe definitely reflects that. It is bittersweet and won’t leave you feeing heavy or give you a mega sugar rush. Like your desserts sweeter? Dial down the raw cacao powder and amp up the maple syrup. I have notes in the recipe section just for you.
- 1 cup mashed avocado
- 3/4 cup almond milk (or other plant milk)
- 3 tablespoons smooth almond butter
- 2-3 tablespoons raw cacao powder (I used 3)
- 2-3 tablespoons pure maple syrup (I used 2)
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- Optional: Chopped almonds and fresh raspberries to garnish
- Place all ingredients in a blender and blend until silky smooth. Chill in the fridge for 2-4 hours or until chilled. Top with raspberries and almonds if using and serve.
- If you are using a low speed blender you will want to use silky smooth almond butter. If you are using a high-speed blender (think Vitamix here) you can use the fresh ground style of almond butter with great results.
- For a nut-free version swap the almond butter for your favorite seed butter with great results.