Rich, chocolatey, velvety goodness that’s packed with nutrition. This chocolate pumpkin avocado pudding is the perfect dessert to make for Halloween weekend!I was on the phone with my friend (/now also sister-in-law) last night and she asked if I was dressing up for Halloween this weekend and I was like oh, I don’t know…I don’t have any plans. She couldn’t believe it. It was as if I committed some sort of Halloween treason. She said you ALWAYS dress up for Halloween. Do I? As I started to think about it, I guess I have always dressed up. Last year I was in Denver visiting my friend Elizabeth and we were salt and pepper shakers who were in a Salt N’ Peppa cover band. Shoop. Shoop ba doop. Then I started to realize with dreadful horror…will this be my FIRST halloween NOT dressing up?! (Cue creepy Twilight music). It’s a sad, scary thought but perhaps this is what married and one year from thirty looks like. Watching Hocus Pocus on the couch with chocolate pumpkin avocado pudding in hand. I don’t hate it (and secretly I kind of love it). Steve’s gone this weekend – back to Buffalo to hunt with his Dad and brother – so who knows maybe I will break out a costume from Halloween past. But more likely…PUDDING. And Hocus Pocus. SJP at her best, people ;). I love making chocolate + pumpkin desserts around Halloween time. Last year, I made those bomb diggity chocolate pumpkin almond butter cups (yes, I will be making these again). This year, I took rich, velvety avocados packed with good fat and nutrients, combined them with vitamin A-boasting pumpkin and antioxidant-rich cocoa powder to create a rich, nutritious dessert.
Vegan and gluten-free, this dessert takes no time to make…besides the hour it’s setting in the fridge and you’re drooling in anticipation. Throw all the ingredients in a blender and voila! Dessert is served.
I’m in Chicago today on a work trip that I’ll share the deets with you guys on soon. This weekend, besides eating pudding and watching HP, I’m looking forward to some quality me time. I was inspired by one of my favorite podcasts this week to FINALLY make a vision board, something I’ve thought about trying for years and years. Grace Bonney, thanks for the push I needed. Grabbing all the magazines and poster board and having at it. Have you ever created a vision board? Let me know if you’re interested in it and I’ll tell you guys all about my experience in an upcoming Mindful Monday post.
- 2 ripe avocados
- 1/2 cup pumpkin puree
- 1/2 cup cocoa powder
- 8 dates, pitted (soaked in warm water to soften)
- 2 teaspoons pumpkin pie spice
- 1/2 cup coconut milk beverage
- 1-2 teaspoons maple syrup as needed to sweeten
- Optional toppings: coconut whipped cream and pepitas
- In a high speed blender or food procesor, add avocado, pumpkin, cocoa powder, dates, pumpkin pie spice and coconut milk and blend until smooth and creamy. Add maple syrup as desired to sweeten.
- Let sit in the refrigerator for at least one hour.
- Divide pudding between small ramekins.
- Optional: Top with coconut whipped cream and pepitas.
Best eaten when fresh but leftovers will last for a few days in the fridge.
What have you guys got planned for the Halloween weekend? Are you past dressing up yet? Will you be watching Hocus Pocus too?
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.