Vegan Chocolate Coconut Banana Pudding
When I was a kid, I was terrified of Ozzy Osbourne. His reputation was that of a satanic, bat biting, suicide-encouraging madman. I was afraid to listen to his music. I thought that I’d be brought over to the dark side just by pressing play on a cassette deck. When I finally got around to listening to Ozzy I felt ripped off. It wasn’t evil at all—it sounded like The Beatles with a better guitar player. He was singing about learning to love and forgetting how to hate. I was duped.
Most people think vegan desserts are as boring as The Walking Dead (or golfing if you’re a TWD fan.) They’re the dry hump of the dessert world: it’s sweet, but it could be sooooo much better if it was the real thing. Like Ozzy: a totally undeserved bad reputation.
Let’s change some hearts and minds.
1 very ripe avocado (Soft to the squeeze and dark green skin. Not one that feels like a rock)
1 ripe banana, (spotty like a leopard)
1 T vanilla extract
¼ C Cocoa powder (not sweetened junk, use the good stuff: unsweetened Dutch cocoa, antioxidants maaaaan)
1/3 C coconut milk (any nut milk will work here. I just like coconut best)
3 Packets Splenda (I’m chubby and trying to change that. If you’re afraid of artificial sweeteners use sugar or date syrup or agave or whatever you usually use.)
Toasted coconut flakes
1 piece raw cacao
In a VitaMix or an inferior blender/food processor, puree the avocado, banana, cocoa, vanilla, coconut milk and Splenda until it looks like chocolate pudding/mousse.
Refrigerate for at least 1 hour
Serve and garnish with coconut flakes and cacao.
Thanks to Ali Lensing for posting the original recipe that inspired this. She’s a good (vegan) egg.