Vegan Chocolate-Peanut Butter Pudding Cups

Ingredients

• 1 can full-fat coconut milk
• 1 tablespoon sugar
• 1 teaspoon natural vanilla extract
• 1/3 cup unsweetened almond milk or other dairy-free milk
• 4 medium ripe avocados, pitted and peels removed
• 3/4 cup raw cacao powder or unsweetened cocoa powder
• 3/4 cup pure maple syrup
• 1/4 cup smooth peanut butter
• 1/2 cup sliced raw almonds or peanuts
• 2 cups fresh strawberries, sliced lengthways, or other berries

Directions

1. The night before you plan to make the dessert, put the unopened can of coconut milk in the fridge, standing straight up, for at least 8 hours, until it has firmed up. Don’t shake it or flip it over — you’re letting the fat and liquid separate quietly.
2. When you’re ready to make the whipped coconut cream, place the bowl from your stand mixer, or a large mixing bowl, in the fridge for 15 to 30 minutes so it gets cold. Open the can carefully, without tipping or jostling it, then spoon the thick, firm cream from the top and stop once you reach the liquid underneath. Move the cream to your chilled bowl, and save the liquid for smoothies or another recipe.
3. Using the whisk attachment on your stand mixer, or electric hand beaters, whip the cream on high for 2 to 3 minutes, until it turns light and fluffy and forms soft peaks. Keep an eye on it so you don’t take it too far. Add the sugar and vanilla, then beat for just a few more seconds, until everything is mixed in. Put the whipped cream in the fridge while you make the pudding.
4. Add the almond or coconut milk, avocado, cacao powder, maple syrup, peanut butter, and vanilla to a blender. Blend on high for 30 to 60 seconds, until the mixture is smooth and creamy. If you’re using a high-speed blender, use the tamper to help move everything through the blades; with a conventional blender, stop as needed and use a spatula to shift the mixture around.
5. Divide the pudding among 4 martini glasses, cocktail glasses, or dessert bowls. Finish each one with 2 tablespoons sliced almonds or peanuts, then add a layer of sliced strawberries, if using, and a spoonful of whipped coconut cream on top.
6. You can make the pudding cups 1 hour or 2 ahead, but after that the avocado will begin to oxidize and the pudding may turn odd colors.