| Serves: 4-5 people | Recipe course: Dessert | Total time (min.): 10 minutes | Complexity (1 to 3): 1 |
190g Soy milk (or oat/almond milk)
2 avocados, ripe, skin and stone removed
1 banana, skin removed
5 prunes, soft and destoned
2 Tbsp (45g) smooth peanut butter
3 Tbsp cocoa powder
1 tsp vanilla extract
Maple syrup (optional), as needed
Dairy-free yogurt or vegan coconut yogurt (optional), as needed
Chocolate shavings (optional), as needed
1 - Add the soy milk, avocado, banana, prunes, peanut butter, cocoa, and vanilla extract to the Thermoresist Glass Blender.
2 - Assemble the Thermoresist Glass Blender attachment to the high-speed outlet of the stand mixer. Attach the lid and ensure it is securely closed.
3 - Pulse in short bursts until blended, then scrape down the sides of the goblet with a spatula.
4 - Blend on speed Max for 30 seconds or until smooth (you can use a pulse option instead).
5 - Scrape down the sides of the goblet and blend again if necessary.
6 - Add the maple syrup into the Thermoresist Glass Blender, if using. Blend until combined.
8 - Remove the Thermoresist Glass Blender attachment from the high-speed outlet.
9 - Spoon the pudding into the serving glasses.
10 - Top with a spoonful of diary free yoghurt and decorate with chocolate shavings.
11 - Serve immediately.
12 - Alternatively, transfer the pudding to an airtight container and refrigerate for up to 3 days. Leftovers can be stored in an air-tight container in the fridge for up to 48 hours.
13 - The pudding can sometimes separate, stirring it should restore the even and smooth texture.