Vegan Dark Chocolate & Pistachio Layered “Pudding”
Say “yes” to chocolate! The chocolatey “pudding” includes banana for just enough sweetness, naturally. By layering it in champagne or juice glasses with pistachios, it becomes a dessert or snack with bonus benefits. Occasionally stir in extra mandarin zest for an intriguing taste twist.
2 large fully-ripened Hass avocados, pitted, peeled, and cubed
¾ cup mashed fully-ripened banana
¼ cup unsweetened cocoa powder
¾ teaspoon pure vanilla extract
¼ teaspoon sea salt
Pinch of ground cinnamon
½ cup pistachios, shelled, lightly salted
½ teaspoon grated mandarin (or orange) zest
- Add the avocados, banana, cocoa powder, vanilla extract, salt, and cinnamonto a food processor. Cover and puree on high speed until velvety smooth, about 3 minutes, scraping down the sides as needed. (Hint: Ideally, transfer to a container, cover, and chill for at least 1 hour to allow flavors to mingle.) Makes 2 cups “pudding.”
- Layer as desired the chocolate “pudding” and pistachios into four champagne flutes or small juice glasses. (Hint: Use a pastry bag, if possible.) Sprinkle with zest and serve.