Is there any other way to start out a week other than with sweets? Not to mention sweets that are good for you? Lets get down on a little pudding…shall we.

Don’t be alarmed by the “vegan” in this recipe. I eat meat & fish, but also enjoy eating vegan dishes as well. It is a matter of what you are in the mood for…and I definitely couldn’t pass this up.

veg·an ˈvēɡən/noun 1. a person who does not eat or use animal products.

Vegan raw chocolate pudding from avocado, cocoa and hazel milk decorated with mint leaves and crushed nut on white wooden background

Vegan Hazelnut & Chocolate Pudding

Hazelnut + Chocolate Pudding
  • ⅔ cup raw hazelnuts
  • 2 just-ripe bananas, peeled
  • 1 ripe avocado, halved, pitted, and peeled
  • ½ cup raw cacao powder
  • ¼ cup pure maple syrup or more to taste
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt


  1. Preheat oven to 350F.
  2. Spread the hazelnuts out over a small baking tray and toast in oven for 8 to 12 minutes or until fragrant and lightly golden.
  3. Transfer to an airtight container and secure the lid. Vigorously shake the container until most of the skins have peeled off of the hazelnuts.
  4. Transfer the peeled nuts to a food process and discard the skins. Process for 4 to 5 minutes or until smooth and shiny, stopping to scrape down sides every few minutes.
  5. Add the bananas, avocado, cacao powder, maple syrup, vanilla, and sea salt to the food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
  6. Divide between four serving glasses. Chill the pudding for at least 1 hour for the best flavor.
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