Creamy Mocha Pudding
This creamy desert will satisfy your sweet tooth with no danger of rotting it too! This vegan, gluten free, paleo, low GI desert is one of our go-to recipes when we need a quick midweek pick-me-up. This takes about 10 minutes to make, and can keep for up to 2 days.
If you're craving something sweet but not ready to throw your diet to the wind just yet, this is the perfect recipe for you. The sweetness of honey with the slightly bitter coffee match perfectly for this creamy chocolatey treat. This would rival Angel Delight any day of the week!
Ingredients
2 ripe avocados
3 tbsp cocoa powder (unsweetened)
1 tsp honey (you can use agave or golden syrup for this if preferred)
1.5 cups milk, I use Bolthouse Farms vanilla Plant Protein Milk
1tsp vanilla essence or 1/2 tsp vanilla paste I love the rich flavour of Neilsen-Massey's Madagascar Pure Vanilla Bean Paste
1/2 cup coldbrew coffee (or cold coffee if you don't have cold brew to hand).
Method
Halve the avocados, remove the skin and seed and put into a blender along with all the other ingredients. Blend until smooth- I find this takes my Nutriblender about 3 attempts on the Blend setting with a good old shake of the container in between.
Pour into serving bowls and place in the fridge for up to 2 days. garnish with some frozen fruit- I used some ruby red cherries, and serve.