This post is a bit of an early birthday present to myself.
Because Thursday is my birthday! Yay 26! Well, kind of... When it comes to birthdays, I'm not typically of the, "getting older sucks" mindset. Instead, I try to be thankful for all the good things that happened in the previous year and celebrate the year to come. But 26 is more of a challenge since, instead of being marked by being able to buy a lottery ticket, drink legally or even rent a car, it means being kicked off your parents health insurance and having to pay for your own. Yay adulthood.
Aside from that, I am looking forward to celebrating at Shizen, a vegan sushi restaurant in the mission district with my boyfriend, Jack. I'm seriously obsessed with this place and if any of you are local to the Bay Area, or visit San Francisco, you definitely need to go there. Shizen hands down has the most creative and delicious vegan food of any restaurant I've ever been to. I'm already dreaming of their spicy ramen (with a vegan egg!), specialty rolls with ingredients like smoked beets and pumpkin tempura and fresh fruit cocktails. Thursday can't come soon enough!
The reasons why this post is a birthday present to myself are two fold. One is because this is my very first dessert post on Sprinkles & Saturdays. The other is because I've been super excited to share this recipe with you all. It's as close to perfection as you get. It's rich and decadent but still dense in nutrients. No really! Avocados are extremely heart healthy, chocolate provides tons of antioxidants and walnuts are full of anti-inflammatory Omega-3's.
Healthy meets dessert... Essentially.
Also, if you've never tried coconut whipped cream before, your life is about to change forever. It's literally the most creamy, airy, magnificent concoction ever invented. When it's paired with this rich, chocolate pudding its absolute heaven. And, in my opinion, the date-walnut spread is a must since it adds a whole other level of natural sweetness to the mix. And don't forget to sprinkle some chopped walnuts and cocoa nibs on top at the end for that much needed crunch.
If you make this recipe, I'd love to see! Tag #sprinklesandsaturdays so I can find it.
Ingredients (serves 6):
For the Pudding:
- 2 large avocados
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- Pinch of salt
- 1/2 cup maple syrup (or more depending on desired sweetness)
- 1/4 cup fresh orange juice
- 1/4 cup almond milk (or other non-dairy milk)
For the Coconut Whipped Cream (Optional):
- 1 can full fat coconut milk, chilled in the refrigerator over night
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
For the Date-Walnut Spread (Optional):
- 6 medjool dates, pitted
- 1/2 cup walnuts
To Top it Off (Optional):
- Chopped walnuts
- Cocoa nibs (or vegan chocolate chips)
1. To make the pudding: Add all ingredients to a food processor and blend until smooth,
adding more almond milk if needed. Divide between small bowls or cups and cover with
plastic wrap (pressing it down to make sure the puddings don't form a skin). Chill for a
few hours or overnight.
2. To make the walnut-date spread: Soak dates in 2/3 cup warm water for 10 minutes to
soften. Add to a food processor or blender with your walnuts and blend until smooth,
scraping down the sides as needed.
4. To make the coconut whipped cream: Chill your can of coconut milk in the fridge over
night. Make sure not to tip or shake the can; we do this so the cream will separate from
the milk. When you're ready to whip, chill a large mixing bowl in the fridge for 10
minutes. Open the can of coconut milk and scrap the cream off the top, reserving the
liquid on the bottom for smoothies, etc. Place the cream in your bowl and beat with a
mixer for a few seconds until smooth. Add vanilla and powdered sugar and beat until
fluffy, about 5 minutes.
4. To assemble: Remove the pudding from the fridge and top with whipped cream,
date-walnut spread, chopped walnuts and cocoa nibs. Enjoy immediately or store in the
fridge for a couple days.
Contributed post by Sprinkles & Saturdays
Hello! I’m Julia from Sprinkles & Saturdays, where I share my edible creations made with all plant-based ingredients. On my blog, I show how delicious, simple, and nurturing plant based food can be and how amazing it can make you feel inside and out.