This protein packed chocolate avocado pudding is such a creamy, luxurious treat, it’s asked for almost weekly at my house. Dave, who really didn’t believe that avocado pudding was going to be good at all, now grabs the bigger bowl and devours it in 3 seconds flat. I try to to savor the flavor a bit, but it really is so good, that I often find my way to the bottom of the bowl quicker than I plan! This easy, healthy vegan, paleo friendly dessert is so simple to make and only has 5 ingredients! To add some much needed protein to this dessert, I used the new Sunwarrior Classic Plus Chocolate protein. It adds sweetness to the pudding and helps make the pudding thicker. I will never complain about the added protein, which when combined with the fat from the avocado is guaranteed to get your full and happy!
When I was little, my mom didn’t buy us store bought sweets (thank goodness, I’m sure I would have been morbidly obese), but she did buy instant pudding that we would make with icy cold milk. I loved helping her whisk the pudding, and I remember thinking that it took forever to set up in the fridge (it’s like 5 minutes). Of course I was always begging for the extra cup of pudding, since we had 3 people in the house and since I helped make it, I usually got the extra serving. Fast forward to when I moved out on my own, the 4 servings of pudding soon became 2 and I would happy devour the pudding in seconds. The problem is that I was never really satisfied, and I was usually up wondering around the kitchen again within minutes. I’m a grazer by nature, and unless I’m satisfied, I’m usually mindlessly walking around eating whatever I can get a handful of.
When I stopped drinking skim milk, I quickly learned that the packaged pudding doesn’t work with all types of milk. I’m not sure the science behind this but it was a lesson I was not happy to learning. Since then, I’ve started reading the ingredient list on those packages of pudding and have found a way to make a cleaner, less processed version of that childhood classic! There is nothing like diving your spoon in a thick, chocolately pudding with a bit of whipped (coconut) cream and raspberries. I’m telling you, it’s a little bit of heaven right from the kitchen. You don’t believe, me? Just like Dave! I bet you will be a believer as soon as that sweet pudding touches the tongue!
Sunwarrior Protein Powder was the first protein powder I tried after swearing off protein powders when I first got into fitness. You see the first protein powder I bought was in a huge tub from Walmart and it tasted terrible and left an oily aftertaste in my mouth. I was convinced that protein powder wasn’t for me. But I started reading lots of blogs and realized that I needed to be more selective with the ingredients in my protein powder. This changed my world! I was (and still am) a huge fan of Fitnessista and when she recommended Sunwarrior I knew I had to try it. I was soon addicted and it was the only protein powder I used for about a year.
I love the chocolate, it has a rich chocolate flavor without being chalky or tasting fake. Sunwarrior mixes well in smoothies and is still one of my go to proteins to bake with. I love that you could not tell there was protein powder in this pudding, which was exactly what I was looking for in this recipe. No one wants a luxurious pudding ruined by clumps of protein powder or a chalky, dusty after taste on your tongue. Nope nothing but chocolate in this pudding.Treat yourself to healthy chocolate avocado pudding #vegan #proteinpacked @Sunwarrior @Pancakewarrior_ Click To Tweet
Sunwarrior recently updated it’s protein powder recipe and sent me some samples to try. This company continues to impress me. The ingredients are top notch. Dave has a sensitivity to whey protein, so I’m glad there are vegan proteins that I can recommend to him that have similar qualities to the whey protein he used to consume. When I first mentioned a vegan protein powder to him, he scoffed at me and said that vegan protein was inferior and probably tasted gross! Well he was eating his words when I told him about Sunwarrior – literally!
In this recipe, I used Sunwarrior Classic Plus Chocolate formula. It’s organic, raw plant based protein. This new formula adds pea, chia seeds, quinoa, and amaranth to Sunwarrior’s original brown rice protein recipe. The Classic Plus formula now has a complete amino acid profile, which is what Dave thought he was going to miss out on moving away from whey based proteins. After all, the way to a mans heart is through his stomach right?
Want a chance to win some awesome Sunwarrior products? Check out the Sunwarrior Starter Pack Giveaway
This recipe relies on you having ripe avocados. The trick with avocado is to look for an almost black skin, and pull off the little stem from the top. If under that stem is black, the inside of your avocado is bad, don’t buy it! You are looking for a blemish free skin under that stem – nice and light green under the stem. As soon as your avocados look ripe, you can store them in the fridge to preserve them for a few more days. However, your avocados won’t ripen in the fridge, so leave them out on the counter if you buy them green!
- 1 packets Sunwarrior chocolate protein
- 2 tbs. cocoa powder
- 1½ tsp. vanilla extract
- 6 tbs. coconut milk
- 2 small avocados
- In a high speed blender or using a whisk attachment on your mixer combine all ingredients until completely smooth.
- Divide into 2 glasses and refrigerate for at least 30 minutes (trust me it's worth the wait)
- Top with coconut whipped cream. I used CocoWhip frozen whipped cream for this recipe but you can easily make your own with coconut cream and stevia!
- The cook time indicates cooling time.
What about you?
- Do you have a childhood favorite you have since made a healthier version of?
- Are you a grazer or a 3 meal a day person?
- What is your snacking weakness?