Add soy milk, avocado, banana, prunes, peanut butter, cocoa and vanilla extract to the ThermoResist Glass Blender.
Assemble the ThermoResist Glass Blender attachment to the machine.
Attach the lid and ensure it is securely closed.
Pulse in short bursts until blended.
Scrape down the sides of the goblet with a spatula.
Blend on speed Max for 30 seconds or until smooth.
You can use a pulse option instead.
Scrape down the sides of the goblet and blend again if necessary.

Add maple syrup into the ThermoResist Glass Blender, if using.
Blend until combined.
You could also add a few teaspoons of rum or other alcohol or orange zest for flavour.
Spoon the pudding into the serving glasses.
Top with a spoonful of dairy-free yoghurt, if using.
Decorate with the chocolate shavings, as needed.

To Serve
Serve immediately.
Alternatively transfer to an airtight container and refrigerate for up to 3 days.
Leftovers can be stored in an airtight container in the fridge for up to 48 hours.
The pudding can sometimes separate, stirring it should restore the texture.

Substitutions
Soy milk can be replaced with 190 g of oat or almond milk.
Dairy-free yoghurt can be replaced with vegan coconut yoghurt.