Raw low glycemic vegan chocolate pudding

Vegan Chocolate Pudding Recipe

Imagine a desert so creamy, sweet and rich that you think it must be a pagan delight. Then you wake up and realise that its not! Its filled with only good stuff. Look at the ingredients list. Every single item on there is like balm for your temple. All 3 of the main ingredients, cocoa, avocado and banana are thought to fight cancer. Avocado helps maintain good weight and blood sugar control. Cocoa helps us to release “feel good” chemicals. Bananas are chocked full of essential minerals, reported to help with lowering blood pressure among the long list.

I’ve had this recipe rattling around my brain for some time now and the ingredients are so quintessentially St. Lucian that I feel all stars are aligned. The coolest thing though is that this recipe is easily made on both sides of the Atlantic because the ingredients are few and easily sourced.

Make this desert!


A few months ago, we were in London and had people around for dinner. I had brought with me as I always do, some St. Lucia cocoa nibs. I was determined to create a desert that would both wow my guests and nourish their temples, a vegan chocolate pudding recipe that looked rich, but only contained the good stuff. I was all sanctimonious about it and proudly presented my chocolate generic neurontin manufacturers tart thickened with avocado. Kirsty who was present said “eugh mum! What’s that about? That’s gross!” Another of my guests said he wished I hadn’t said anything. They were both reacting to the thought of having avocado, which is normally eaten with a savoury-esque hat on, performing a decidedly fab role in a sweet. So what’s the take home? Know your audience and proceed with impunity. If you know what you’ve made is good and wholesome and delicious, then “go troo hahd” as the Trini’s say….

Vegan Chocolate Pudding Recipe

150g (5.3 oz) ripe banana (could be one frozen)

150g (5.3 oz) avocado flesh

2 tbsp best quality honey

2 tbsp chilled water (or maybe rum)

pinch salt

1 tsp vanilla extract

6 tbsp finely ground cocoa nibs  or 3 tbsp cacao powder

cocoa beans in bird feeder

home roasted cocoa nibs

The best recipes are often the simplest and this is no exception. Its easy to alter the quantity you make. Just be sure to keep the ratio of banana and avocado the same. I’m thinking you could substitute some good rum for the water. That would take this into another sphere. Try it and let me know Sun Templers. Simply place all the ingredients in your food processor (or other blitzing gizmo) and blitz until perfectly smooth.


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  • Reply
    Colleen Camacho
    February 21, 2015 at 2:24 pm

    Will definitely try when zabocas are in season here. Maybe it will satisfy Doug’s chocolate mania!!!!

    • Reply
      February 21, 2015 at 3:38 pm

      Good idea Col. I look forward to his feedback!!

  • Reply
    GiGi Eats Celebrities
    February 25, 2015 at 1:05 am

    I need to try pudding with avocado, ASAP!

  • Reply
    Pat Hackshaw
    March 16, 2015 at 4:56 pm

    I lived in Rio de Janeiro for the early part of my life and it was quite common to use avocados as deserts and the ice-cream was scrumptious !

    • Reply
      March 17, 2015 at 10:32 am

      I would love to sample anything you care to make Pat…perhaps a guest posting on Sun Temple??

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