Ingredients
Scale
- 1 cup Oatly Oat Drink Barista Edition
- 1 tablespoon Instant espresso powder
- 1 1/4 cups vegan dark or semisweet chocolate (chopped)
- 1/2 of a large avocado
- 2 tablespoons tahini
- a pinch of sea salt (plus more for garnish)
Instructions
- Place chopped chocolate in a bowl and set aside.
- In a small saucepan, bring espresso powder and Oatly milk to a simmer.
- Pour over chopped chocolate and let sit for 30 seconds. Then whisk until chocolate begins to melt.
- In a blender or food processor, combine chocolate-oat milk mixture, avocado, tahini and salt. Blend until smooth.
- Pour into a container or jars you will serve in. Allow to chill in the fridge for 1 hour or more.
- Before serving, top with flakes of sea salt.
Notes
This vegan pudding is so rich and decadent. Plan on serving small portions. While it can be enjoyed right out of the fridge, we like to sit it out on the counter for 30 minutes or so and allow it to come to room temperature.