Vegan Chocolate Peppermint Pudding

There is something about the combination of chocolate and peppermint that instantly gets me in the holiday spirit! With so many different ways to enjoy the two together, you could go into a cooking, baking, drinking, eating frenzy! The thing I love most about this particular recipe and combination, though, is that it gives new meaning to "indulging" over the holidays.

Even though this Vegan Chocolate Peppermint Pudding is totally drool worthy, it is actually really good for you too! Loaded with healthy fats, fiber, and vitamins A, D, E and K from the avocados (which is also what gives this pudding its creamy deliciousness), potassium, manganese, fiber, vitamin C and B6 from the banana, the most amazing content of antioxidants added by the raw cacao powder, and the perfect amount of unrefined sweetness from the maple syrup. A pinch of sea salt, and a teaspoon of peppermint extract, and you have yourself the most delicious dairy, gluten, and refined sugar-free dessert that goes perfectly with the holiday season.

Vegan Chocolate Peppermint Pudding

(Makes 4 Servings)

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Prep it:

2 ripe avocados 1 ripe banana 1/2 cup raw cacao 1/2 cup pure maple syrup 1 tsp peppermint extract a pinch of sea salt

Do it!:

Place all ingredients in a food processor and blend until smooth and creamy. Store covered in the fridge or enjoy right away and top with *coconut whipped cream, chopped hazelnuts, and a sprinkle of raw cacao powder.

*Notes: To make coconut whipped cream, place a can of unsweetened full fat coconut milk in the fridge overnight. Scoop out only the cream (save the remaining liquid to use in a smoothie) from the top of the refrigerated can and place in a bowl. Using a KitchenAid or hand mixer, beat the cream until whipped. Adding a dash of pure maple syrup and vanilla if desired. Top each serving of pudding with a dollop of whipped cream!