I’m showing you how to make chocolate avocado pudding. This better-for-you dessert recipe is easy, vegan, and ready in 5 minutes.
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Have you tried chocolate avocado pudding yet? It’s not a new idea. It’s been around for years but I wanted to share my take on this easy, healthy-ish treat! Since it’s Valentine’s Day week, now is a perfect time.
If you’re skeptical. I get it. When I made this recipe for a dessert demo more than a year ago and I questioned whether I should even tell them what was in the pudding before serving. Of course, I told them. And they all loved it! Not kidding. People were asking for seconds.
And what’s not to love? It’s not just a sweet treat but this vegan dessert has benefits including the better for your fats in avocado and flavanols in the cocoa.
To make this chocolate avocado pudding, here are my tips to take it from good to great:
- Use a very ripe avocado. Seriously. Don’t try this with a firm one. Your blender (and tastebuds) won’t appreciate it.
- Go for high quality unsweetened cocoa powder. This will make all of the difference. Visit a chocolate store or choose the best tasting cocoa at your local supermarket. Places like Trader Joe’s, Sprouts, and Whole Foods usually have an excellent selection too.
- Drizzle in robust maple syrup. Maple syrup comes in different intensities. Opt for “robust” over rich for a deep, caramelized flavor that goes well with the cocoa.
You can use any milk you like but keep in mind that pea protein milk may yield a more airy final pudding. Also, using sweetened non-dairy milk will add sweetness, so adjust the maple syrup if you do.
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I served this batch in shot glasses for fun. If you do the same, buy some mini spoons, so your guests can get every last bite.
The raspberries? They are totally optional. When I’m eating this at home, I don’t usually add anything. But have you ever tried to photograph a bowl of chocolate pudding? Yeah. It’s not the prettiest. Add a dollop of coconut whipped cream to keep the recipe vegan or top it with a little Greek yogurt or regular whipped cream if you’re into dairy. Dust with cocoa powder, top with a mint leaf or any small pieces of fruit like berries or chopped mango.
And that’s it. Be sure to tag me on Instagram with a photo when you make this recipe and let me know how it turned out!
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Avocado Chocolate Pudding
- ½ cup non-dairy milk
- ¼ - ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 2 ripe medium avocados, peeled and pitted
- ⅓ cup good quality unsweetened cocoa powder
- pinch coarse salt
- fresh raspberries, mint, or cacao nibs, for garnish
- Add pudding ingredients to a blender in the order listed. Puree until smooth about 45 seconds, scraping down the sides as needed.
- Pour into a bowl (or serving bowls). At this point, the pudding is perfectly ready to serve but I prefer it chilled. Refrigerate 30 minutes up to 2 days.
- When ready to serve, divide into dessert bowls. Top with berries, whipped cream, mint or cocoa. Serve chilled.