Chocolate Avocado Pudding
Chocolate avocado pudding is a creamy and decadent dessert that will satisfy your sweet cravings, in a healthy way. Avocado, raw cacao powder, coconut milk, and a splash of vanilla are blended into a silky smooth pudding. Best of all? It’s vegan, gluten-free, and dairy-free.
Ever since I had my first chocolate avocado pudding in Bali years ago, I now can’t imagine my life without it. Not only does it taste like chocolate heaven, but it’s rich in antioxidants and healthy fats.
And if you’re wondering if it tastes like avocado, the answer is no! The cacao powder, maple syrup, and vanilla extract hide any avocado flavor. All you’ll taste is the creamiest, most addictive chocolate pudding – trust me.
Chocolate Avocado Pudding Ingredients
All you need are 5 simple pantry staples to whip this up.
- Avocados– only 2 large avocados are needed (preferably chilled)
- Coconut Milk– I always like to use full-fat coconut milk for extra creaminess.
- Raw Cacao Powder– for an ultra chocolatey flavor with added health benefits.
- Maple Syrup– to add a bit of sweetness to counter the cacao’s richness.
- Vanilla Extract– just a splash of this to add an extra depth of flavor.
Find the complete recipe with measurements below.
Benefits Of Raw Cacao
You might have noticed that I use raw cacao for all my chocolate recipes – and for good reason. Made from cold-pressed unroasted cacao beans, the process helps retain all the living enzymes that are packed with nutrients and antioxidants.
So unlike that tin of Hershey’s cocoa mix, raw cacao powder boasts positive benefits. It provides a healthy dose of magnesium, calcium, iron, potassium, and anti-inflammatory properties. All to help create a healthy gut, promote heart health, and a happy, stress-free mood.
How to Make Chocolate Avocado Pudding
The best thing about this dessert is that it’s incredibly easy, and only takes a few minutes to make.
As a side note, I do recommend chilling your avocados in the fridge overnight, so you can enjoy this dessert cold right away. But if your avocados aren’t chilled, no worries. Just place the finished pudding in the fridge to chill for 20 minutes before serving.
Otherwise, all you need to do is place all the ingredients in a blender and blend until it’s smooth and creamy. That’s it!
A Few Notes
- If you feel like you taste the avocado, add more cacao powder or an extra ½ teaspoon of vanilla extract.
- To thicken the pudding, add 2 tablespoons of hardened coconut cream, a sprinkle of chia seeds or flax seeds, or half of a ripe banana.
- To thin down the pudding, add a splash of your favorite non-dairy-milk such as coconut milk, cashew milk, almond milk, or oat milk.
- If you don’t have maple syrup, you can also use honey or about six pitted dates. For dates, just make sure to blend the mixture well.
Have Fun With Toppings
I’ve topped this pudding with chopped hazelnuts and a sprinkle of sea salt, but feel free to get creative.
- Add fresh berries such as raspberries or strawberries.
- Dollop some homemade coconut whipped cream.
- Stir in a bit of homemade Nutella for another variation on that hazelnut flavor.
Chocolate Avocado Pudding Recipe Video
Watch how I make this recipe step-by-step. Click on the video below!
More Easy Chocolate Recipes
For the days when you crave chocolate, these reader favorite recipes are easy to make and oh so satisfying.
- Chocolate Mug Cake (gluten-free!)
- Paleo Chocolate Cupcakes
- Chocolate Chia Pudding
- No Bake Cookies
- Chocolate Chia Pudding Mousse
Chocolate Avocado Pudding (vegan, dairy-free)
- 2 large avocado, chilled
- 1/2 cup full fat coconut milk
- 1/3 cup raw cacao powder
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- hazelnuts, roughly chopped
- sea salt
- Slice the avocados in half and remove the pit. Scoop out the flesh into a food processor. Add the remaining ingredients
- Blend until smooth and creamy, scraping down the sides as needed. Test and see if you'd like to add any additional sweetener.
- Divide the chocolate avocado pudding between four serving bowls.
- Serve with your favorite toppings, such as hazelnuts and sea salt.
- For garnishing this recipe I prefer pyramid sea salt flakes as they're larger and will stand out on top of the desert.
This recipe was originally posted December 2015 but updated to include new photos and video.