Creamy 6-ingredient chocolate pudding made superfood-style with roasted beets. This dessert is both healthier than traditional pudding, and easier to prepare!
If you’re aware of or have made my 4-Ingredient Raw Chocolate Mousse, you already know where I’m going with this.
AVOCADO!
What can I say? I’ve never been one to keep secrets.
That’s right, I’m bringing forth a very similar recipe to the chocolate mousse (which is still one of the most visited recipes on this site) I posted a couple years ago, but throwing in some roasted beets and calling it pudding.
If you enjoy both beets and chocolate, I highly recommend you try this out!
Flavor-wise, this pudding is very rich and chocolaty with a (detectable) earthy beet undertone.
You can definitely taste the beet, but for me, beets enhance chocolate desserts with a very pleasant je ne sais quois.
If you’ve tried my Fudgy Paleo Beetroot Brownies, Chocolate Beet Cake, or Chocolate Beet Muffins, you’re probably already familiar with that unique flavor.
It’s difficult to describe! Not so difficult to consume.
Texture-wise, we’re talking silky-smooth, melt-on-your-tongue delight.
Of course this won’t have the same texture as a pudding made with dairy and tempered egg yolks, but to me, the big flavor and smooth texture make this pudding completely addictive.
Because I cook so frequently and have a lot of food to get through each week, whenever I make chocolate mousse or pudding, I store any leftovers in a jar in the freezer.
You know what happens at that point? It legit becomes ice cream, I shit you not. Which reminds me…if you’re craving a great dairy-free no-churn chocolate ice cream recipe, here she blows!
Red Velvet supreme?
Yes! Seriously though, you can go at it with or without beets.
Serve this pudding with a dollop of Coconut Whipped Cream, and/or chocolate shavings….and/or edible flowers if that’s your jam 😉
If for some unknown reason you happen to get the munchies today, enjoy this beet and avocado chocolate pudding!
Vegan Beet Chocolate Pudding
Ingredients
- 1/2 cup cooked red beet chopped
- 2 large ripe avocados peeled and diced
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 1/2 cup full-fat canned coconut milk
- 1/3 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt to taste
Instructions
- Add all of the ingredients for the pudding to a food processor. Process until completely smooth. Note: you may need to stop the food processor a couple times to scrape the sides and re-start to get it to a smooth consistency.
- Taste the pudding for flavor and add more pure maple syrup or sea salt to taste.
- Transfer pudding to a sealable container and refrigerate until chilled. Serve with coconut whipped cream on top!
What can I say I am in love, texture and flavour spot on. There is one drawback though it’s very, very messy and I got just two of my serving size out of it.
I guess next time I’ll double the recipe to make it worthwhile cleaning up 😉
I’m so thrilled you enjoy it, Monika! Thank you for sharing! xoxo
Okay to be fair….I sliced up banana and ate all the pudding…lol much better chilled with slices of banana. Thumbs up?
Okay. I have been plant based for almost 4 years. This is disgusting. Next time I will try it with sweet potato instead of beet and will use dates instead of so much maple syrup. The texture I wil say is amazing but the flavor bitter.and I drink butter Americanos so I like bitter. But this….thumbs down on taste. Thumbs up on texture.
I’ve been making avocado chocolate pudding for years, and I must say yours looks fabulous, but I’m not sure about adding beets. I’ll have to give it a try !
I’m happy to hear you like the original version, Judee!! I’d say if you like beets, it’s definitely worth trying out version 2.0! You could always start with a very small amount of roasted beet and then go from there 😉 xo
Something chocolaty that’s actually GOOD for me!
Heck yeah!! I always love those wins…chocolate is one of my favorite foods on earth, so any time a healthier chocolate dessert recipe turns out well, I’m pretty high on life 😉
These look so decadent and SO pretty! That color is gorgeous and I can barely believe this creamy goodness is healthy!
oooH yum! I love beets. I should start incorporating them into more than just my salads haha
How long will this last refrigerated? A few days?
Hi Pat, you can store the leftovers in a sealed container for up to 5 days. You can also freeze it! I put it in a jar, seal it up, and stick it in the freezer. If you thaw it for 10 or so minutes, it will have ice cream-like consistency, or you can thaw it longer for pudding consistency. Hope you enjoy!
I LOVE beets! This sounds like such a good idea! PS, I need a new toaster and am still crushing on yours 😉
Elegant. I can imagine the pudding tastes as good as it looks!
These look delicious! – Where’s the chocolate in the recipe, though? – Am I missing something? 🙂
Ohhhhh Mark…how embarrassing! I left the cacao powder out by accident! Thanks so much for bringing that to my attention.. Recipe’s fixed now! xo
This is gorgeous! I love beets and all their earthiness so I know this must be completely divine :). And I’m loving that color! Have a fabulous weekend, Julia!
This is so pretty! It looks so dreamy (creamy) and mysterious 😉
Yaaaaas! I was going for creamy, dreamy, and mysterious, so mission: accomplished! xo 😀