9 July 2015

Chocolate Pudding Jars

Serves: 4
Time: 15 mins

Chocolate Pudding Jars
I don't have dessert very often, especially not at restaurants due to the lack of vegan options, but when I do I want it to be something extra special and it has to be chocolate. I haven't met many people who don't like chocolate, but everyone likes it in their own way - each individual has a preferred sweetness of chocolate that can make or break the dessert, so for this recipe I have used approximations for you to make this chocolate pudding to your desired tastes. I prefer chocolate on the richer and not so sweet side, so if you like it this way use minimal sweetener. I'm pretty sure every vegan has heard of using avocado to make a healthy mousse and there are countless amounts of recipes online for it, however when I made the mousse I felt like it needed something crunchy to compliment the rich, creamy pudding, so I used a combination of oats and peanut butter, blended together and toasted slightly for that perfect texture. Any nut butter will work in this recipe, so pick your favourite and make your own pudding jars!
Chocolate Pudding Jars
This dessert is one that can be made with minimal time and effort whilst the dinner is cooking and effortlessly served after eating - with only 6 ingredients, too! The blender does most of the work here; all you need is some small jars or ramekins to serve it up in and you've got a beautifully presented, rich and delicious pudding! The recipe will work using just avocados if you don't want the slight hint of banana flavour, however it cannot be made with just bananas - they have a too high water content and the mouse will not be thick. The sweetener you use in this recipe is also up to you; if you use a liquid sweetener like maple syrup then you probably won't need to add any water to the mousse mixture.

You'll need:

  • Blender/food processor
  • Baking tray
  • Spoon
  • Small serving jars/ramekins


  • 1/2 cup rolled oats
  • 2 tbsp nut butter
  • 1-2 tsp sweetener (maple syrup, sugar, agave etc)
  • 1 large avocado (or 2 small ones)
  • 1.5 large ripe bananas
  • 2-3 tbsp sweetener (maple syrup, sugar, agave etc)
  • 1/2 cup cocoa powder/ 1/4 cup raw cacao
  • 2-3 tbsp water (if needed)


  1. Pre-heat the oven to 180°C.
  2. Add the oats, nut butter and sweetener to the blender and and pulse until mixed together, then spread onto a baking tray and toast for 10 minutes.
  3. Rinse out the blender, add the mousse ingredients to the blender cup and blitz until completely smooth - if needed add a drop more water at a time or more sweetener if desired.
  4. Spoon the oat base into the serving jars and press it down firmly into the jar, then spoon over the mousse and serve warm or chill in the fridge for later. Enjoy! 
Cassidy xx

I love hearing what you all have to say, so leave a comment below with your thoughts, and remember to tag any recipes of mine that you make with #euphoricvegan on instagram and twitter!
Chocolate Pudding Jars