Jun
05

vegan Chocolate Pudding with Cinnamon  Whipped Cream

Last weekend, I stopped at the Boulder Farmers Market after rock climbing in Boulder Canyon. It was by far one of the best farmers markets I’ve been to (probably because they had a really good “food court” AND soooo many starter plants for me to choose from for the garden) So anyway, after we ate lunch (some yummy vegan food, obv.) we paired a scoop Chocolate Pudding Ice Cream and a scoop of Cinnamon Ice Cream from Boulder Ice Cream and it was sooooo good. The two paired perfectly together. 

So. I got the idea to pair Chocolate Pudding with Cinnamon Whipped Cream and mock that perfectly paired duo that has anchored in to my thoughts since I sat in the park that Saturday afternoon….

This combo here…. is ever better than I remember it being in the park.
(oh, and and it’s vegan AND somewhat healthy-ish)

vegan Chocolate Pudding with Cinnamon Whipped Cream

chocolate pudding + cinnamon whipped cream {vegan}
Author: 
 
Ingredients
  • Chocolate Pudding:
  • 4 ripe avocados
  • 1 ripe banana, peeled
  • 1¼ cup cocoa powder
  • ½ cup pure maple syrup
  • ½ cup agave nectar
  • ⅔ cup vanilla almond milk
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon

  • Cinnamon Whipped Cream:
  • 1 13.5ounce can Coconut Cream or full fat Coconut Milk, chilled overnight
  • 3-5 tablespoons powdered sugar, according to taste
  • 1 teaspoon pure vanilla extract
  • 4-5 tablespoons cinnamon, according to taste
Instructions
  1. For the Chocolate Pudding, mash all ingredients together in a large bowl and blend until smooth using a hand mixer.
  2. Divide in to individual serving cups and refrigerate while preparing the whipped cream.
  3. For the Cinnamon Whipped Cream, make sure the can of coconut cream/milk has been chilled overnight to harden, otherwise it won't whip.
  4. Without shaking or tipping the can, scoop out all of the thick, solid portion of the coconut milk/cream. (If there is any liquid in the can, you can use it for a different recipe, but not for this one.)
  5. With a hand mixer, beat the cream to incorporate it. At this point it should thicken up.
  6. Add the desired amount of cinnamon, powdered sugar, and vanilla.
  7. Serve atop the chocolate pudding. Cover and refrigerate if not serving immediately.

Trust me on the avocado in this recipe, you won’t even know it’s there. I’ve used avocado with chocolate in the past and taste-tested it on several non-suspecting friends. They couldn’t stop talking about how good it was. (duh) 

A little side note on the coconut cream: I like to use the Coconut Cream from Trader Joe’s, it doesn’t typically have liquid at the bottom so the entire can is full of rich, thick cream. If you are using a different brand of coconut milk, chances are you’ll find the liquid – don’t dump it, you can save that ‘coconut water’ and use it in smoothies and/or other recipes. 

vegan Chocolate Pudding with Cinnamon  Whipped Cream

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Crista