Vegan “I-Love” Chocolate Pudding

by | Updated: December 4th, 2016 | Read time: 1 minute

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!"I-Love" Chocolate Pudding Recipe

Vegan “I-Love” Chocolate Pudding


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


  1. In small saucepan, melt chocolate chips over low heat, removing pan from burner just as chips begin to melt.
  2. Slowly stir in “mayo” spread, vanilla and cinnamon and stir until smooth.
  3. Refrigerate pudding for 2-3 hours before serving.