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Vegan Chocolate Mocha Pudding

Published: September 30, 2021

Vegan Chocolate Mocha Pudding

Prep Time 15 minutes
Servings 4 people


  • You will need a food processor or an egg beater.


  • ½ cup chocolate hazelnut beverage
  • cups ripe Haas avocados (approx. 3 medium)
  • 1 tbsp cacao powder
  • ¼ cup coconut oil, melted
  • 2 tbsp coffee (brewed)
  • 4 tbsp maple syrup
  • 1 tbsp vanilla extract
  • tsp salt


  • Peel and pit the avocados. Brew the coffee. Melt the coconut oil over medium-low heat.
  • Put all of the ingredients into the food processor or into a mixing bowl. Blend in the processor or mix with an egg beater on medium speed. Blend until smooth.
  • Refrigerate for 20 minutes if you want to serve it cold. Optional: top with dark chocolate chips or coconut whip cream.


This simple, no-cook vegan pudding captures the creamy texture of pudding without the heaviness as it contains no milk or cream. The coffee and maple syrup give it a rich, dark flavour. You can make this kid-friendly by omitting the coffee or using decaf.  You can spice it up by adding a shot or 2 of whiskey or rum. 
Tried this recipe?Let us know how it was!

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