This vegan chocolate mousse is pure magic. You will be amazed at what a creamy fig pudding you can make by simply blending dried figs with coconut milk. You’d swear there is a cashew or nut involved, but there isn’t! In some ways this pudding reminds me of chia pudding, but without the chia seeds. And though you may have the slightest texture of small tiny fig seeds in your pudding, I still find it to be much smoother than chia pudding. You can make this pudding in a variety of flavors like vanilla, carob, and raw chocolate. I am usually not a big fan of carob but I really love it in this pudding!
I recommend using a light colored dried fig like the organic (no added sulfites) golden Conadria Fig and Calimyrna Figs that I use. But I assume this fig pudding will work with any dried fig, though the vanilla flavor might not look so “vanilla” if you use Black Mission Figs. I love using 100% pure Aroy-D coconut milk (no additives) in this pudding which I buy at a local Asian Grocery for 99 cents per small 8.5 oz carton, but you can also order it online.
Pictured below I have made this pudding in a variety of flavors: raw chocolate pudding with freeze dried tart cherries, carob with toasted coconut chips, and vanilla with chopped figs. You can also add in some nuttiness by blending in a big spoonful of a almond butter.
Vegan Chocolate Mousse Fig Pudding
- 1/2 cup golden dried figs, chopped
- 2 cups coconut milk (full fat) (*see notes below for coconut-free version)
- 2 teaspoon vanilla extract*
- 2 Tablespoons cacao powder* (or 1 Tablespoon roasted carob powder)
- small pinch of sea salt
- optional garnishes: tart dried cherries, toasted coconut flakes, or chopped figs
- Dice figs into very small pieces. Then measure out 1/2 cup.
- I have made this so many times I just add all of the coconut milk into the blender at once. But because I assume some figs will vary on how much thick pudding they make, I would advise starting with 1 cup coconut milk and adding more slowly until you have a nice thick pudding.
- Add chopped figs, 1 cup coconut milk, vanilla, and sea salt, into a high speed blender or food processor, blend until creamy. Then slowly add in additional 1 cup coconut milk. If you are going to make 1/2 of them vanilla and 1/2 chocolate/carob, after blending, spoon out the amount you want to reserve for vanilla pudding. Then add in some cacao or carob and blend again.
- Ready to eat right away, or you can chill in the fridge (covered) for a few days. This pudding becomes even creamier when left to sit overnight in the fridge. I will say you can often notice a slight texture of the tiny blended in fig seeds, but overall it’s still a pretty creamy pudding.
- I love to top these with freeze dried cherries.
*For AIP Version: omit vanilla extract and use carob in place of cacao powder.
*If you don’t tolerate coconut milk, you can use a nut “milk” or any “milk” of your choosing. I highly suggest using one with a high fat content for a rich creamy pudding. Also if not using coconut milk, you may only need 1 1/2 cups of “milk” instead of the full 2 cups. You can also add in a big spoonful of almond butter to help make it a bit more rich.
Estimated Nutrition Data based on making 4 servings with the base ingredients of: dried figs, coconut milk, vanilla and sea salt.