Espresso Martini Pudding (dairy-free) (2024)

This Espresso Martini Pudding takes the classic co*cktail and turns it into an irresistible dessert!

An easy, no-cook chocolate pudding is infused with espresso powder and a shot of coffee liqueur, then covered with a creamy topping. It’s thick, rich and decadent.

Plus it’s naturally dairy-free and egg-free and can be made alcohol-free too.

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Why this recipe works

Espresso martinis are a popular co*cktail, usually consisting of coffee or espresso, vodka, coffee liqueur and heavy cream. But there are endless versions, sometimes with other spirits like bourbon or whiskey.

While I love them as is, I thought they might be good as more of a dessert. And since espresso martinis kind of look like chocolate pudding (even their foamy tops look like whipped cream), I figured I’d give it a try.

I didn’t want a complicated pudding recipe where you have to separate eggs, or cook anything on a stove. So this recipe blends avocados, almond milk, cocoa powder, maple syrup, vanilla and espresso powder. But don’t worry – you can’t taste the avocado at all!

It not only takes just minutes to blend into a smooth, creamy texture, but it’s also dairy-free! And if you use a vegan coffee liqueur, this recipe is also vegan friendly.

And then, to evoke the ‘martini’ aspect, just add a shot of Kahlua, a coffee and rum liqueur. It adds more coffee flavor, a bit of sweetness and, obviously, a boozy kick to make this espresso pudding fun and indulgent.

And to replicate the creamy foam you find on top of an espresso martini, you can top this pudding with either homemade whipped coconut cream or store-bought whipped coconut topping (to keep it dairy-free).

This makes for a great treat after a dinner party or brunch. And it’s so rich and filling, a little bit goes a long way!

What you need

Ingredients:

• 1/2 cup unsweetened plain almond milk
• 2 avocados, halved and pitted
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons pure maple syrup
• 2 tablespoons Kahlua or other coffee liqueur
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso powder
• 2/3 cup whipped coconut cream or whipped coconut 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.
• coffee beans, for garnish (optional)

Equipment:

• a blender or food processor
• a cutting board
• a chef’s knife
• measuring cups
• measuring spoons
• a silicone spatula
• a spoon
• 4 martini glasses or coupe glasses

How to make Espresso Martini Pudding

Step 1

Add the almond milk, avocado, cocoa powder, maple syrup, Kahlua, vanilla and espresso powder to the blender or food processor. Blend until smooth, occasionally scraping down the sides of the jar/bowl. This should take about 2-3 minutes.

Step 2

Divide evenly between four glasses, then spread on an even layer of the whipped coconut cream or coconut topping. Garnish with coffee beans, if using, and dig in!

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Chocolate Ricotta Pudding
2. Flourless Chocolate Espresso Cake with Kahlua Whipped Cream
3. Dairy-Free Chocolate Creme Brulee
4. Fudgy Chocolate Skillet Cake
5. Gluten-Free Nutella Mug Cake

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