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This Dark Chocolate Raspberry Pudding Is Packed With Fiber & Low In Sugar

Author:

Jackie Newgent, RDN, CDN

October 30, 2024

Registered Dietitian, Chef & Cookbook Author

By Jackie Newgent, RDN, CDN

Registered Dietitian, Chef & Cookbook Author

Jackie Newgent, RDN, CDN, is a plant-forward culinary nutritionist, classically trained chef, award-winning cookbook author, professional recipe developer, media personality, spokesperson, and food writer.

October 30, 2024

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There’s no dairy in this luscious chocolate pudding. Whipped avocado creates the thick, rich, and super creamy texture. The sweetness comes naturally from fruit jam—with or without seeds. The classic combination of raspberry and chocolate is a delight—while the use of sea salt makes this a true taste winner.

Ideally make this the day before you want to enjoy it to allow flavors to marry. A mouthwatering vegan dessert creation! (Hint: If you’re passionate about dark chocolate, add another tablespoon of unsweetened cocoa powder to the recipe.)

Dark chocolate raspberry pudding

Serves: 2

Serving size: about 1/2 cup

Prep time: 10 minutes (plus chilling time)

Ingredients

1 large fully ripened Hass avocado, peeled and pitted
3 tablespoons fruit-sweetened raspberry or black raspberry fruit spread (jam) or to taste
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon + 1/8 teaspoon sea salt
1/4 teaspoon raspberry-flavored red wine vinegar or aged balsamic vinegar
6 fresh or thawed frozen raspberries

*Note: Ideally, choose a fruit spread without added sugars.

Directions

Place the avocado, jam, cocoa powder, vanilla extract, salt, and vinegar in a food processor or the bowl of an electric mixer. Blend until smooth and fluffy, about 2 minutes, scraping down the sides as needed. Adjust ingredients, if needed.
Transfer the pudding to small dessert dishes. Chill for at least 1 hour (or, ideally, overnight) to allow flavors to mingle. Top with the raspberries and serve.

Nutrition Information

Per serving: 170 calories, 11 g total fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 450 mg sodium, 435 mg potassium, 20 g total carbohydrate, 8 g dietary fiber, 9 g sugars, 0 g added sugars, 2 g protein, 80 mg phosphorus

Excerpted from Jackie Newgent, RDN, CDN’s new book, “The Plant-Based Diabetes Cookbook: 125+ Nourishing Recipes to Satisfy Every Taste Bud.” Reprinted with permission from Health Communications, Inc.