Turn your ripe avocados into this creamy Chocolate Avocado Pudding. With a rich chocolate flavor, you’d never guess it’s dairy-free and naturally sweetened!
Avocados are often considered a “superfood” because they are loaded with vitamins, minerals, and healthy fats.
Even if you’re not a huge avocado fan, this pudding tastes like a rich chocolate dessert. It’s naturally gluten-free and vegan, so it’s perfect for those following a special diet.
Since you can taste the mixture as you go, it’s easy to adjust the ratio of cocoa powder and sweetness to your liking. You can even blend in some frozen cherries, to help hide any avocado taste!
Ingredients You’ll Need
The key to this chocolate pudding is using ripe avocados without dark spots in the flesh. The center should have a light green color, and the avocado should give slightly when you squeeze the outside.
Paired with cocoa powder (or raw cacao powder), maple syrup, and vanilla extract, it quickly turns into a creamy pudding.
Use coconut milk, almond milk, oat milk, or any other non-dairy milk that you love. You can even use water for blending since the avocado will add plenty of creaminess on its own!
How to Make Chocolate Avocado Pudding
This recipe can be made in a blender or food processor. Use a mini food processor if you’d like to make a small batch, using only 1 avocado. (It’s easy to change the serving size on the recipe card below.)
Add in the avocado flesh, cocoa powder, maple syrup, vanilla extract, milk of choice, and a pinch of sea salt.
Secure the lid and blend until the pudding is smooth.
Stop and scrape down the sides of your machine, if needed. You may need to add another tablespoon or two of milk, to help keep everything blending smoothly.
Once the pudding has a creamy texture, taste the avocado pudding and make any adjustments.
Since each avocado will have a slightly different flavor from the next one, you may need to add a little extra cacao powder for a richer chocolate flavor, or a little more sweetener to help boost the sweetness.
If you have a particularly strong-flavored avocado, you may want to add a handful of frozen raspberries or cherries, to help hide the avocado flavor even more.
A tiny splash of almond extract (1/8 teaspoon), or a spoonful of peanut butter (or other nut or seed butter) will also help hide the taste.
Once you’re pleased with the flavor, you can eat it right away, or you can store it in an airtight container in the fridge to chill before serving. Top it with chocolate shavings, fresh raspberries, coconut flakes, or a few mini chocolate chips, if you like.
Storage Tip
Avocado pudding is best enjoyed the day you make it. But, it can be stored in an airtight container in the fridge for up to 3 days if you have leftovers. Just like storing guacamole, it’s best if you can stir away any air bubbles you see on the side of the jar to prevent oxidation. If the pudding separates, just stir well before serving again.
Looking for more vegan recipes? Try Vegan Chocolate Mousse, Avocado Ice Cream, or Vegan Lemon Bars for more ideas.
- 2 ripe avocadoes
- ¼ cup cacao or cocoa powder , plus more to taste
- ¼ cup maple syrup , plus more to taste
- 1 teaspoon vanilla extract
- ¼ cup milk of choice
- pinch of salt
In a blender or food processor, combine the avocado flesh, cocoa powder, maple syrup, vanilla extract, milk, and salt. Secure the lid and blend until smooth.
Taste the pudding and add additional cocoa powder or maple syrup, if needed. Each avocado will taste differently, so start by adding an extra tablespoon of each if you can still taste the avocado. You may need to add up to 2 tablespoons of each ingredient, depending on the size of your avocados. Blend until smooth.
Serve the pudding right away with any toppings you love, such as chocolate shavings, coconut whipped cream, or fresh raspberries. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Stir well before serving again.
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- Small Batch Option: If you want to make a half batch with only 1 avocado, use a mini food processor or a very narrow blender pitcher for blending.
- Fruit-Sweetened Option: Replace the maple syrup with 4 to 6 pitted Medjool dates and add 1/4 cup water for blending. If you don’t have a high-speed blender, start by blending the dates with water first, then add in the rest of the pudding ingredients.
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- Hide the Avocado Flavor: If you have a particularly potent-tasting avocado, try adding 1/2 cup of frozen fruit to the mix. I love using frozen cherries or raspberries. You can also add extra cacao or maple syrup to mask the flavor even more.
Calories: 232kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 616mg | Fiber: 9g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg
If you try this avocado chocolate pudding recipe, please leave a comment and star rating below letting me know how you like it.
