Avocado Chocolate Pudding

CHocolate avocado pudding in small jars.

Easy vegan chocolate avocado pudding that takes just 5 minutes to blend! Serve it up in little glasses for a mini dessert that's sure to satisfy any sweet tooth.

Course Dessert

Cuisine American

Prep Time 10

Total Time 5

Servings ½ cup servings

Calories 238kcal

Author Marisa Moore Nutrition

Ingredients

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

Instructions

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.

Notes

Vegan, Gluten Free |

I served my chocolate avocado budding in shot glasses for a sweet presentation with just enough to satisfy a sweet tooth without going overboard.

Nutrition