Espresso Martini Pudding (dairy-free)

Espresso chocolate avocado pudding topped with whipped coconut cream and coffee beans in a coupe glass.

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Espresso Martini Pudding (dairy-free)

This Espresso Martini Pudding turns the classic cocktail into a decadent dessert! An easy, no-cook chocolate pudding gets a boozy twist and then covered with a creamy topping. It's naturally dairy-free, gluten-free and can be vegan or alcohol-free, too.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 296kcal

Author: Don Baiocchi

Ingredients

½ cup unsweetened plain almond milk
2 avocados halved and pitted
¼ cup unsweetened cocoa powder
3 tablespoons pure maple syrup
2 tablespoons Kahlua or other coffee liqueur (vegan friendly, if necessary)
1 teaspoon vanilla extract
½ teaspoon espresso powder
⅔ cup whipped coconut cream or whipped coconut topping see notes
optional, coffee beans, for garnish

Instructions

Add the almond milk, avocado, cocoa powder, maple syrup, Kahlua, vanilla and espresso powder to a blender or food processor. Blend until smooth, occasionally scraping down the sides of the jar/bowl. This should take about 2-3 minutes.
Divide evenly between four glasses, then spread on an even layer of the whipped coconut cream or coconut topping (about 2-3 tablespoons per glass). Garnish with coffee beans, if using, and dig in!

Notes

For the coconut cream topping

To make homemade whipped coconut cream, chill a can of unsweetened full-fat coconut milk or coconut cream in the fridge for at least 24 hours. Scoop out 2/3 cup of the hardened cream into a bowl. Add 4 teaspoons maple syrup and 1 teaspoon vanilla extract and whip with a hand mixer until blended. Add water, a bit at a time, to loosen it if necessary.

Or use a store-bought whipped coconut topping.

Substitutions

You can use unsweetened vanilla almond milk and omit the vanilla extract.

You can use lite coconut milk from a can or coconut milk from a carton but then the pudding might have a subtle coconut flavor.

You can use honey in place of maple syrup.

Make ahead

The pudding can be kept in the fridge, with plastic wrap pressed against the surface to prevent a 'skin' forming, for up to 3 days. If a dark layer forms on the surface, just mix it into the pudding.

The topping is best added right before serving.

Freezer option

I do not recommend freezing it.

Alcohol-free option

Omit the Kahlua and increase the maple syrup to 1/4 cup and the espresso powder to 3/4 teaspoon.

Vegan option

According to its website, Kahlua is not technically vegan due to the way it's made (although the ingredients are vegan friendly). If you can find a vegan coffee liqueur, that would make this recipe vegan.

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