Description
Rich, decadent chocolate pudding made without dairy or eggs. A surprisingly simple recipe with a creamy texture.
Ingredients
Units
Scale
- 1 cups (237 ml) Oatly Oat Drink Barista Edition
- 1 tbsp Instant espresso powder
- 1.25 cups (296 ml) vegan dark or semisweet chocolate
- 1/2 of a large avocado
- 2 tbsp tahini
- a pinch of sea salt
Instructions
- Place chopped chocolate in a bowl and set aside.
- In a small saucepan, bring espresso powder and Oatly milk to a simmer.
- Pour the simmering mixture over the chopped chocolate and let sit for 30 seconds. Then whisk until the chocolate begins to melt.
- In a blender or food processor, combine the chocolate-oat milk mixture, avocado, tahini, and salt. Blend until smooth.
- Pour the mixture into a container or jars for serving.
- Allow to chill in the fridge for 1 hour or more.
- Before serving, top with flakes of sea salt.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate with a high percentage of cacao.
- If your pudding is too thick, add a tablespoon or two of extra oat milk until you reach your desired consistency.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days; the avocado may slightly brown but the pudding will still be delicious.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 5