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Vegan Chocolate Pudding Smoothie

This Vegan Chocolate Pudding Smoothie is so decadent you can eat it for dessert with a spoon!  Topped with chocolate avocado pudding, and a creamy sweet smoothie underneath.  Sweetened with dates, and sprinkled with chia seeds.  Refined sugar-free, nut-free, gluten-free, and paleo too.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Dairy-Free, Gluten-Free, Paleo, Vegan
Keyword: avocado, cauliflower, chocolate, cinnamon, Fall, healthy drinks, maple syrup, sweet potato, turmeric
Servings: 1 person or two to share
Author: Julie Rosenthal

Equipment

  • high-speed blender
  • microwave
  • food processor

Ingredients

SMOOTHIE BASE INGREDIENTS:

  • 1 cup frozen sweet potato chunks cooked + frozen
  • ½ cup frozen cauliflower florets raw
  • 2 tbsp hemp seeds
  • 1 tbsp flax seeds
  • 2 tbsp chia seeds
  • ½ tsp ground turmeric
  • 1 tsp cinnamon
  • 2 tsp pure maple syrup optional
  • 2 tbsp raw cacao powder
  • 1 ½ cups Tiger Nut milk or plant milk of choice
  • 1 cup ice
  • ½ cup optional: additional plant milk if needed
  • 1 tsp optional: chia seeds for garnish

CHOCOLATE PUDDING INGREDIENTS:

  • ¾ medium-sized avocado, ripe
  • 1 tbsp pure maple syrup
  • 1 pinch pink Himalayan salt

CHOCOLATE DRIZZLE INGREDIENTS:

  • ¼ cup gluten-free chocolate chips
  • 1 ½ tbsp coconut oil

Instructions

SMOOTHIE BASE INSTRUCTIONS:

  • In a high-speed blender first blast 1 cup plant milk with the frozen cauliflower till liquid.
  • Then add the frozen sweet potato and addition ½ cup plant milk, and blast until smooth.
  • Add all remaining smoothie ingredients except the ice and blast until well blended. The texture should NOT be grainy. If it is you'll need to blend longer. You can also add additional milk if it's too thick.
  • Once blended to your desired consistency add the ice and blast again.
  • Store in the fridge or freezer while you make the pudding.

CHOCOLATE PUDDING INSTRUCTIONS:

  • Using a food processor add the avocado flesh, the cocoa powder, maple syrup, and the pink salt. Blend until smooth and creamy.
  • Process until pudding like consistency and then either put into a disposable pastry bag (get it here), or set aside in a dish.

CHOCOLATE DRIZZLE INSTRUCTIONS:

  • In a microwave melt ¼ cup of sugar-free chocolate chips at 15-30 second intervals, mixing each interval with a spoon until it forms into a liquid.
  • Once the chocolate is melted, then add UP to 1 ½ tablespoons of coconut oil. Using a spoon add teaspoon by teaspoon till you get the desired drippy consistency.  Mix well.

ASSEMBLY:

  • Remove the smoothie from the freezer/fridge and using a disposable pastry bag with the bottom cut straight across at the tip or at an angle (for piping purposes) pipe chocolate pudding on top of the smoothie.
  • Then drizzle melted chocolate on top with a spoon.  Top with additional chia seeds as sprinkles.

Notes

For my superfoods, I used Nuts.com – because they have a certified gluten-free section that measures at 5ppm. // My favorite brand of pink salt is Himalasalt – but you can also use sea salt.  // If you want your avocado pudding to be sugar-free, eliminate the maple syrup and use 4 drops of stevia. // If you cannot get access to TigerNut milk, get my recipe here or feel free using another plant-based milk other then hemp seed milk.