Knock knock. Who’s there? Olive. Olive who? Olive this pudding! And you will, too. Instead of dairy or eggs, a blend of olive and coconut oils comes together with rich dark chocolate to create a smooth, velvety dessert that’s not just vegan, gluten free and good for you but divine-tasting, too! With a dollop of cashew cream on top, it’s one unexpected guest no one will mind showing up at the table!
Vegan “I-Love” Chocolate Pudding
Ingredients
2 Tbsp. extra virgin olive oil
2 Tbsp. extra virgin coconut oil
1/3 cup dark chocolate chips
1/2 cup Mo’s vegan “mayo” spread
1-2 tsp. vanilla extract
Optional: cinnamon, to taste
Optional topping: whipped cashew cream
Directions
- In small saucepan, melt chocolate chips over low heat, removing pan from burner just as chips begin to melt.
- Slowly stir in “mayo” spread, vanilla and cinnamon and stir until smooth.
- Refrigerate pudding for 2-3 hours before serving.