A rich and decadent yet light and fluffy Chocolate Pudding Recipe that’s Vegan, Gluten-Free and Paleo with an Anti-Candida (sugar-free) option!
Vegan Chocolate Pudding Recipe Below
The surprising combination of rich coconut cream and avocado are what give this pudding it’s thick, decadent and creamy texture. The added fats will also keep you feeling full and satisfied and less likely to over eat, making this the perfect mid-day snack or dessert.
I originally created this recipe for my personal chef clients who were following a Candida Diet, which follows sugar free guidelines. If you’re also on a sugar-free diet, simply swap Xylitol in place of Coconut Sugar.
Xylitol is a sugar alcohol that’s granulated in texture with a sweetness comparable to traditional table sugar. It’s naturally occurring in many fruits and vegetables and is also produced by the human body. The word xylitol comes from the Greek roots xylo- which means “wood” and “–itol” signifying sugar alcohols. This sweetener is safe for Diabetics and those on a Candida Diet since it doesn’t spike blood sugar. It’s also an easy swap in desserts and baking since it’s a 1:1 ratio for granulated sugar.
Xylitol is generally sourced from birch trees or corn cobs. Xyla is the specific brand that I prefer and use regularly, as it is sourced from Birch Trees and therefore corn free. You can find Xyla at Sprouts, Whole Foods or on Amazon.
SPECIAL NOTE: Keep Xylitol out of reach of animals, since it can be toxic to them in large amounts.
The technique for this recipe couldn’t get any easier. Unlike other puddings which require standing in front of a hot stove while cooking and stirring, this pudding is simply prepared in a blender. I LOVE my Vitamix for this recipe, but any blender will do! Just throw all the ingredients in and blend until smooth and creamy.
This recipe does need to set in the fridge for a good hour or so to get it’s thick and luscious texture. But I promise, it’ll be worth it!
specialty equipment and ingredients for this recipe:
Vegan Chocolate Pudding Recipe
Vegan Chocolate Pudding
Vegan | Gluten-Free | Paleo | Anti-Candida
- 1 can full-fat coconut cream*
- 1/4 cup cocoa powder
- 1/4 cup ripe avocado
- 1 Tablespoon coconut sugar or Xylitol if on a candida diet**
- 10 drops liquid stevia***
- Pinch sea salt
Toppings: unsweetened shredded coconut, slivered almonds, cacao nibs
Place all ingredients into a blender and starting on low speed, blend slowly working up to high speed. Blend until smooth and creamy, scrapping down the sides as necessary. Enjoy with additional toppings.
Store in a mason jar or an airtight container with a fitted lid in the fridge for 5 – 7 days.
*I don't recommend using Trader Joe's Brand Coconut Cream for this recipe since they reformulated and their brand is now very watery and clumpy.
**For a sugar-free or candida diet swap xylitol for coconut sugar with equal ratio.
***If you don't like the aftertaste of stevia, simply double the coconut sugar
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