Avocado Chocolate Pudding and Coconut Cream Oreo No Bake Dessert
Welcome! Savoring Every Bite has been MIA for several years, but she’s attempting a relaunch in a new way.
Since I last posted in 2015, I have made some changes from my former food choices turning to a plant-based lifestyle. I wasn’t quite sure what to do with SEB, there were many recipes that still fit my plant-based way of eating as I pretty much ate a healthy diet. However, there are many recipes falling under the ‘omnivore” category.
I am seeing more and more people turning to a plant-based lifestyle for health benefits and I believe we can all agree that more whole, plant-based foods mean more antioxidants, more nutrients, vitamins, minerals, less damaging fat and more fiber. Plus… increased energy, a higher sense of well-being overall, younger looking skin, lean and healthy body weight and abundant, vibrant food choices!
It took me awhile to find my groove within this new way of food choices. Balancing greens and fruit, veggies and grains. Getting enough protein?? Eating carbs??? Making sure my meals don’t consist of salads three times a day but are nutritionally sound, satisfying in taste and filling.
So, I decided, to go through my recipes, and veganize them! I will be going through my posted recipes, one by one, tweaking the recipes to fit my requirements. Some may make the cut and others may not, while some new ones will be added along the way. I am so excited to begin this new journey and hope that I can inspire you to come along!
This last recipe I posted in 2015 will be an easy tweak and one that has been shared over the internet widely in various versions. I had received a request to review Golden Girl Granola and decided what better way than to top it on chocolate pudding. From my initial recipe, only minor tweaks were necessary, swapping out the coco powder to raw cacao powder and to swap out the “organic milk” with a nut milk. For sweetening, it’s best to use a liquid sweetener, I like to use Lakanto Maple Flavored Syrup because of its low glycemic index.
Avocado Chocolate Pudding
2 avocados, just softly ripe
1/4 cup unsweetened good quality Cocoa Powder
1/4 cup non-dairy milk of your choice
2 tablespoons nut butter (I’ve used whole almonds when I want to have a crunchy texture)
2 – 3 tablespoons sweetener of your choice (maple syrup, Lakanto Maple Flavored Syrup, or agave)
1 teaspoon vanilla
Pinch of salt
Add all ingredients into a food processor or blender and whirl away. Please taste, taste, taste to your desired level of sweetness. The ‘avocado’ taste will diminish with the addition of sweetener and salt. Chill for an hour or longer and up to two days ahead. Makes 4 1/2 cup servings. Serve as is.. or make the Avocado Chocolate Pudding and Coconut Cream Oreo No Bake.
Avocado Chocolate Pudding and Coconut Cream Oreo No Bake
22 Oreo cookies – save 2 cookies to crush into the coconut whipped cream and 4 cookies to crumble on top
2 tablespoon melted vegan butter
Avocado Chocolate Pudding (recipe above)
Coconut Whipped Cream (recipe below)
Topping: crushed Oreo cookies, cocoa nibs, crushed peanuts
Prepare the Avocado Chocolate Pudding and Coconut Whipped Cream. It’s best when they are made in advance of preparing the dessert so all layers are chilled. For the crust, place 16 Oreo cookies in a food processor, add in the melted butter and blend to combine. Press into an 8×8 square pan.
Layer the avocado chocolate pudding evenly on top and place into the fridge. Mix in two crushed Oreo cookies in the Coconut Whipped Cream and gently spread over the avocado chocolate pudding layer.
Sprinkle on your desired toppings and place back into the refrigerator until serving, at least 2 hours. Makes about 9 servings.
Coconut Whipped Cream
1 14 oz can full fat coconut milk – chilled in the refrigerator at least one day ahead
1/2 cup powdered sugar
1/2 tsp vanilla
Just as in making whipped cream, it’s always best to have all your tools chilled. Therefore, chill your mixing bowl and beaters in the fridge at least 15 minutes ahead of time. Your can of coconut milk should be chilled from the day before. I simply store my full fat coconut milk in the refrigerator so I’m always ready!
Open the can of coconut milk carefully. Remove only the hardened part on top and place into the chilled bowl. Try not to dip into the liquid that is separated on the bottom of the can. You can use the liquid in smoothies.
Beat the hardened cream until creamy, about 30 seconds. Add in the vanilla and carefully add in the powdered sugar continuing to beat until creamy and smooth, about 1 minute longer. The cream can be used immediately or placed into the refrigerator to chill. The cream will keep up to a week or two.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
How wonderful to see you back! I do hope all is well and I’m looking forward to all the new recipes you’ll be sharing with us.
Thank you Chica. I’m excited to be back doing what I always love… cooking, eating and sharing!
Sawsan @ chef in disguise
It is so good to see a post from you!
I can’t wait to see all the new recipes that you will post here.
Healthier choices are always more than welcome 🙂
Thank you and it’s so nice to reconnect with everyone. Can’t wait to catch up and see what you have been doing!
SO GLAD YOU’RE BACK AT IT!!!! Good for you!
lol, yes, I’ve been playing around with wanting to get back into it, just needed to take the plunge!
Welcome back! While I’m not vegan, I do eat a lot of vegan and vegetarian meals. It will be so fun to see what you come up with in your new iteration. Cheers!
Hi Betsy, I’m glad to be back and looking forward to catching up with all of you!