Dessert in minutes! This healthy Raw Orange Chocolate Pudding is fast and easy, yet very rich and chocolatey. Dairy-free, vegan, oil-free & nut-free.
Raw Orange Chocolate Pudding to the rescue!
Sometimes you need (want!) dessert in minutes.
This Raw Chocolate Pudding is from LTEV. It’s rich and delicious, made with whole foods, and can literally be prepared in minutes!
Bit of background on this pudding… When I first experimented with avocado in chocolate puddings, I could taste the avocado. Have you had that experience?
Yes, the avocado made it incredibly creamy and thick, and yes, it was healthy. But the avocado flavor was too prominent for me, even in the chocolate base.
So, I played with this recipe and realized that the addition of fresh orange juice improved the flavor profile immensely. Orange and chocolate pair beautifully together anyway. In this raw orange chocolate pudding the orange flavor comes forward with the cocoa muting the avocado flavor. Result? A delicious, chocolatey, creamy, dreamy, thick vegan chocolate pudding – that’s also good for you!
Enjoy! x Dreena
Raw Orange Chocolate Pudding
Ingredients
- 1 vanilla bean seeds scraped out (or 1 ½ tsp pure vanilla extract)
- 1 cup peeled pitted, and roughly chopped ripe avocado (about 1 large or 1 1/2 medium avocado)
- 1 cup pitted dates
- 1/3 cup raw or regular cocoa powder
- 1 tsp orange zest zest orange first and then juice
- 1/2 cup fresh squeezed orange juice
- 1/8 tsp sea salt don’t omit, balances flavors
Instructions
- In a food processor (or using the Blendtec twister jar, if you have it), puree all ingredients. Puree until very, very smooth, stopping processor to scrape down several times throughout processing. This pudding is very thick. If you’d like to thin it, you can do so with more orange juice, or a splash of nut milk or water. Serve or store in the refrigerator. Makes about 2 1/2 cups.
Love this pudding? Also try this recipe!
Laura says
Is the cocoa powder sweetened or unsweetened?
Dreena says
Unsweetened, just standard cocoa powder.
Michelle says
I feel like this may make an excellent frosting for a cake, muffin, or cupcake – hmmm… : )
Laurie says
Dreena,
I just have to tell you that I’m sitting in a very hot village in Kenya (my hubby and I just climbed Mt. Kilimanjaro and are now doing humanitarian work) and I now can’t wait to get back home and make this pudding! I have tried using avocado before in pudding recipes and have always thought the avocado taste was way too strong for me so I’m super excited to try your recipe. I have LOVED all of the LTEV recipes I’ve tried and know this will be a winner as well. Congrats on the new cookbook . . . you are a vegan genius!!!
Christen M. says
(sorry if this is a duplicate)
I just made a batch, yumm! It is a little too orangey and tart for me though, so I added about a 1/4 tsp of vanilla extract, 1/2 tsp agave and 1/8 cup o almond milk so it would mix better (NOTE: it took almost 20 minutes of blending in my food processor to get rid of almost all of the bits and pieces). If we use less orange juice and more almond milk will it still taste pudding-like?
Any other suggestions?
Thanks! 🙂
Dreena says
Hi Christen, for sure you can replace some of the orange juice with non-dairy milk. The tartness can be b/c of the variety of orange too, some are very sweet, others quite sour. So, def adjust to taste!
Christen says
I just made a batch, yumm! It is a little too orangey and tart for me though, so I added about a 1/4 tsp of vanilla extract, 1/2 tsp agave and 1/8 cup o almond milk so it would mix better (NOTE: it took almost 20 minutes of blending in my food processor to get rid of almost all of the bits and pieces). If we use less orange juice and more almond milk will it still taste pudding-like?
Any other suggestions?
Thanks! 🙂