Vegan Chocolate Avocado Pudding

So, 2014 here we are. Here we are and my first recipe of this delightful new year is a pudding. That's not right, is it, puddings in January?!

Well, yes actually because if there ever was a pudding that was super good for you, then this one would be it. I'm not talking about fruit salads here, or melon boats harking back to the '80's (now there's an idea), no,  I'm talking about a pudding pudding. Rich, chocolaty and so good you'll find yourself eating it at 9am on a Sunday morning whilst writing a blog post, when your husband is sweating it out on the badminton court (ahem).

Ladies and Gents, I present to you this vegan chocolate avocado pudding. It's easy peasy to make, tastes fantastic and is jam packed full of goodness in the form of avocados, walnuts, coconut oil and cocoa. All perfect for easing any New Years diet guilt (life's too short!) and if you want to / need to, you can make it 100% raw by dehydrating overnight or freezing the base instead of slightly baking it, and by being a little strict about a couple of the ingredients. It's good stuff, I promise and even though some of the ingredients may make you raise an eyebrow, go with it because it's worth it.

Vegan Chocolate Avocado Pudding

recipe adapted from a couplefound here.

For the base:

- 3 cups of walnuts

- 3 tbsp maple syrup

- 1 tbsp coconut oil

- 1/2 tsp salt

For the filling:

- 2 large avocados

- 1/2 cup maple or agave syrup

- 1/2 cup cocoa powder, extra for dusting

- 3 tbsp coconut oil

- 1/2 tsp balsamic vinegar

- 1/2 tsp soy sauce (I used nama shoyu which you would need to to make this raw)

- tiny pinch salt

- fresh raspberries to serve  (optional)

Method:

1. Preheat your oven to 130c / 250f / GM 1/2

2. Make the crust by whizzing your walnuts in a food processor for about 10 seconds. Add the remaining base ingredients and whizz up again. Try to not blend it too smooth, you want it a little chunky for a nice texture.

3. Press the crust mixture into a tart pan and bake in the oven for about 30 minutes. After the time is up, remove and leave to cool.

4. For the filling simply blend all the ingredients together until completely smooth. Spoon over the cooled crust evenly and refrigerate for a minimum of 30 minutes or until you are ready to serve.

5. When you are ready to serve, either dust with a light sprinkling of cocoa powder or some fresh raspberries and of course if you are neither vegan or raw, then of course you're going to drizzle it with a generous helping of cream aren't you?! It doesn't need it though, it's perfect on its own.