These yummy, minty and chocolatey pudding cups are a fun and festive treat for St. Patrick’s Day! With creamy avocado and rich cacao, you’ll make a smooth and healthy mousse that’s perfect for little chefs. The green whipped cream adds a fun, minty twist — making these cups not only tasty but extra colorful. Perfect for kids to help make, these pudding cups are as fun to put together as they are to eat. So grab your aprons, little chefs — let’s serve up something festive and delicious!
Ingredients:
- 2 large avocados peeled, pitted and halved
- 1/3 cup pure maple syrup
- 1/2 cup raw cacao powder
- 12 chocolate cookies (preferably vegan, if desired)
- 1 cup dairy-free whipped cream
- A few drops of green food dye or 1 tsp spirulina powder
- 1 tsp peppermint extract
Instructions:
- Prepare the cookie crumbs. Add chocolate cookies to a food processor and pulse until crumbs form. Transfer to a bowl and set aside for assembly.
- Make the mousse. Add the avocados, maple syrup and cacao powder into the food processor. Blend until smooth. You may need to scrape the edges to ensure everything combines well.
- Whip the cream. In a separate bowl, mix together the whipped cream with a few drops of green food dye and peppermint extract. Stir well to get an even color and flavor. Set aside.
- Assemble the cups. Begin layering in serving glasses. Start with a layer of cookie crumbs, followed by a layer of the avocado mousse, then another layer of cookie crumbs. Top with a layer of whipped cream, then repeat with more cookie crumbs and mousse.
- Add finishing touches. For extra flair, pipe a decorative swirl of mousse or chocolate frosting on top of the final layer.
- Chill and serve. Let the pudding cups chill in the fridge for about 30 minutes before serving, allowing them to set. Serve and enjoy the minty, chocolatey goodness!
See more delicious recipes on maddimadevegan.com. Make sure to share your recreations of this recipe with us on social media!
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