I’m showing you how to make chocolate avocado pudding. This better-for-you dessert recipe is easy, vegan, and ready in 5 minutes.
This healthy dessert is perfect for Valentine’s Day and anytime you want something sweet and satisfying. And it only takes a few minutes and a handful of ingredients to make this pudding.
Gather these ingredients
If that ingredient list makes you 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.
Chocolate avocado pudding is not a new idea. It’s been around for years but I wanted to share my take on this easy, healthy-ish treat!
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.
Tips for success
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.
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!
Avocado Chocolate Pudding
- ½ cup non-dairy milk
- ¼ – ⅓ cup pure maple syrup
- 1 teaspoon 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.
I love this idea!! Think I’ll finally try your recipe!! Thanks for sharing.
Thanks, Felesha! It took a while for me to try the combo too but now I’m in love. Can’t see doing chocolate pudding any other way!
I love how that raspberry looks like a heart in the aerial shot! I have seen chocolate avocado pudding, but haven’t tried making it myself yet. So perfect for Valentine’s Day!
So glad you noticed… I was going for the raspberry looks like a heart effect 🙂 Definitely try it out. It’s surprisingly delicious and luscious!
So light and healthy but delicious! My kids love when I make them chocolate avocado pudding.
Yes! So perfect for kids!
Helen of Fuss Free Flavours
So easy to make, and so delightful, little desserts of perfection. Love the use of avacado, it works so well if you get the mix just right.
This looks delicious! How much does it yield? Like how large is a serving?
Great question. These little shot glass portions are small but the typical serving would be 1/2 cup.
I do not love avocado, could I substitute peas?
I’ve never try making this with peas and don’t think it would work. Peas are low in fat so won’t provide the same texture which is an important part of this recipe.