Indulge in a decadent, plant-based dessert with Pascha Chocolate's Chocolate Pudding Cups. This vegan, gluten-free, and soy-free treat combines the creamy richness of ripe avocados with the deep flavor of PASCHA Organic Cocoa Powder, sweetened naturally with maple syrup.

Layered with a luscious coconut cream—crafted from full-fat coconut milk and a hint of vanilla—these pudding cups offer a delightful contrast of textures and flavors. Topped with shavings of PASCHA 85% Cacao Organic Vegan Dark Chocolate Bar, this no-bake dessert is as visually appealing as it is delicious. Perfect for those seeking a wholesome yet indulgent treat, these pudding cups are a testament to how simple, clean ingredients can create a truly satisfying dessert experience.

🍪 More Pascha Chocolate Recipes:

• Vegan Keto Chocolate Pudding: A low-carb, dairy-free pudding sweetened with monk fruit and enriched with PASCHA Organic Cocoa Powder and PASCHA 70% Cacao Organic Vegan Dark Chocolate, offering a rich and satisfying dessert option.

• Chocolate Raspberry Cups: A no-bake, vegan treat featuring layers of melted PASCHA 70% or 85% Cacao Organic Vegan Dark Chocolate and fresh raspberries, creating a perfect balance of sweet and tart flavors.

• Chocolate Granola Topped Chia Seed Pudding: A wholesome breakfast or snack option combining chia seed pudding with a crunchy chocolate granola topping made from PASCHA 70% Cacao Bar with Arabica Coffee, hemp seeds, and pumpkin seeds.

• Vegan No-Bake 5 Ingredient Ganache Cups: A simple yet indulgent dessert featuring a graham cracker crust and a rich ganache filling made with PASCHA 55% Barely Dark Chocolate Chips, perfect for satisfying chocolate cravings.

Ingredients:

Avocado Pudding:

• 2 ripe avocados 
• 1/3 cup Pascha Chocolate Cocoa Powder
• 2 tbsp thick canned coconut milk 
• 2 tbsp maple syrup 

Coconut Cream:

• 1 can full-fat coconut milk 
• 1 tsp vanilla extract
• 1 tbsp maple syrup

Topping:

• 1 PASCHA Chocolate Bar (we used 85%)

Directions:

1. Place avocados, cocoa powder, maple syrup, and coconut milk into a blender. Blend until creamy and set aside in the fridge.
2. Remove only the thick coconut milk from the can and place in a bowl with the vanilla extract and the maple syrup. Stir until creamy. 
3. Assemble the pudding cups in alternating layers of avocado chocolate pudding and coconut cream. 
4. Using a vegetable peeler or a small paring knife, shave off some PASCHA Chocolate and sprinkle over the pudding cups. ENJOY!