Mexican Hot Chocolate Pudding

by Ivy Stark

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Soy Free

Vegetarian

Vegan Without Honey

Peanut Free

Gluten Free

Avocado gives this silky pudding a rich base, blended with cocoa, cinnamon, vanilla, and a touch of agave. It’s topped with pumpkin spice whipped cream, toasted pumpkin seeds, and vegan chocolate chips.

Nutritional facts

Protein

Carbs

30g

Calories

260kcal

Fat

17g

Ingredients

Sweetened coconut cream, Vanilla Paste, Roasted Pumpkin Seeds, Nutmeg, Vanilla Extract, Chocolate Chips, Allspice, Cinnamon, Agave Syrup, Clove, Almond Milk, Pumpkin Puree, Cocoa Powder, Avocado, Ginger Powder, Maple Syrup

Contains almonds, coconut.

Reviews

3.1

Based on 19 reviews

Carole · 01/20/26

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About Ivy Stark

As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.