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Chocolate Avocado Pudding with Raspberries in Shot Glasses

Avocado Chocolate Pudding

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
Keyword chocolate avocado pudding
Prep Time 10 minutes
Total Time 5 minutes
Servings 4 1/2 cup servings
Calories 238kcal


  • ½ cup non-dairy milk
  • ¼ - ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 ripe medium avocados, peeled and pitted
  • 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.


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.


Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 30mg | Potassium: 642mg | Fiber: 9g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg