Creamy, decadent and naturally vegan, dairy free and gluten free.  


  • 2 avocados 
  • ½ cup of coconut cream 
  • 1/3 cup raw cacao powder 
  • 1/3 cup pure maple syrup 
  • 1 tsp pure vanilla 
  • Punch of sea salt  
  • 1-2 drops of peppermint oil 
  • Optional toppings: berries, crushed hazelnuts or almonds, flaky sea salt, or mint leaves 


  1. Cut the avocado in half and remove the pit. Scoop out the flesh and put in the food processor. Add all other ingredients except for the peppermint oil.  
  2. Blend until completely smooth, stopping occasionally to scrape down the sides. Once smooth, add the peppermint oil and pulse a couple times more.  
  3. Divide among 4 bowls and garnish with mint leaves or any other optional topping.  


This pudding also makes an excellent mousse for brownies or chocolate cake! 

Recipe by: Shaunna Leinster – Culinary Nutritionist