Knowing my penchant for coconut oil, the very nice folks at Kelapo sent me a jar of their coconut oil to sample and review. They were kind enough to send a few original recipe cards for inspiration, including a recipe for pie crust and an apple pie smoothie, but in the end I went in a different direction. Chocolate!
First, a few words about Kelapo coconut oil. It is Fair Trade and 100% organic, so very good stuff! And it worked perfectly in this recipe. I’ve seen a fair number of vegan pudding recipes online, but decided to borrow from one I found on The Fitnessista and made a few modifications.
Ingredients: (makes 2 to 4 servings)
1/4 block of plain, firm tofu (feel free to experiment with a softer tofu or even a flavored tofu)
4 tablespoons agave syrup
1/2 cup water
1/4 cup cocoa powder
pinch of salt
1 medium avocado
1 Tablespoon Kelapo coconut oil
1/2 teaspoon vanilla
Directions: This one’s a no brainer.
Which I love.
Toss everything into a food processor.
And combine until smooth and creamy.
This pudding is so chocolaty, thick, and rich, it could easily pass for a chocolate mousse.
Top it with a bit of coconut for garnish. (Or chocolate syrup, that’s good too!)
Tuck into the bowl.
And scrape it clean.
Nothing left to see here, folks!
A big thank you to Kelapo for the free sample of coconut oil. I truly enjoyed using this product. If you’d like more recipes featuring coconut oil, check out Kelapo’s recipe page! To learn about the health benefits of cooking with coconut oil, check out the benefits page.
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