Dark chocolate pudding with avocado and tahini: creamy vegan recipe

And they are prepared in a few minutes without the need for cooking of any kind, so it is almost an instant dessert.

The amount of sugar, syrup – that of dates is a good option – or sweetener can be completely adjusted to taste according to our tolerance. In this case, we were looking for a dessert in which the deep flavor of the purest cocoa stood out, so we barely added a touch of honey. Tahina or tahini helps to give a creaminess to a pudding with a totally addictive texture.

How to make black chocolate and vegan avocado pudding

Start by melting the chocolate in the microwave – very carefully, at short intervals and low power – or in a water bath, and let it temper a little. It is advisable to have tempered yogurt and avocado so that there is no thermal shock.

Remove the pulp from the avocado to weigh about 180-200 g, making sure it is very soft but not past. Place in a kitchen robot, chopper, blender or food processor, along with tahini and cocoa. Crush to form a paste.

Add melted chocolate, yogurt, vanilla, salt, and lime zest. Crush, stir and crush again. Add agave syrup, dates, honey, sugar or sweetener to taste, and crush again until it has a homogeneous texture, without lumps.

Distribute in portions or take to a tightly sealed container and cool in the refrigerator until serving time. It can also be frozen in molds to make poles.

With what to accompany chocolate and avocado pudding

So that this chocolate and avocado pudding with tahini is a round dessert we can crown it with a multitude of ingredients, better if we play with the textures. Chopped dried fruits such as pistachios, almonds or hazelnuts are always a great option, also pieces of dark chocolate, grated coconut or even roasted sesame. Fresh fruit, vanilla ice cream, Greek yogurt or whipped cream are equally good dressings.