Pin I discovered this pudding entirely by accident one afternoon when I was staring at two perfectly ripe avocados and wondering what to do with them before they went dark. A friend had mentioned avocado in chocolate mousse, which sounded suspicious at first, but I figured the cocoa powder was bold enough to hide anything. Ten minutes later, I had something so velvety and rich that I couldn't believe there was no cream, no eggs, nothing but fruit and chocolate involved. Now it's my secret weapon whenever I need dessert that feels indulgent but isn't trying to fool anyone about being genuinely good for you.
The real magic moment came when my partner tasted it and had to ask what was in it, convinced there must be cream or mascarpone hiding in there somewhere. When I said avocado, the skepticism on their face was immediate, but they went quiet and had another spoonful. That's when I knew this wasn't just a clever hack—it was something genuinely delicious that happened to be better for you than the traditional versions.
Ingredients
- Ripe avocados: The foundation of everything—they need to yield slightly to pressure but not be mushy or dark inside, or the pudding will taste bitter and grainy.
- Unsweetened cocoa powder: This is where you control the chocolate intensity, so taste as you go since every brand has different strength.
- Almond milk: Just enough to let the blender work without making it soupy; you can swap for oat, soy, or coconut depending on what you have.
- Maple syrup: The sweetness that balances the cocoa without adding eggs or dairy, though honey works just as well if you're not vegan.
- Vanilla extract: A small splash that somehow makes the chocolate taste more like chocolate.
- Fine sea salt: An eighth of a teaspoon that rounds out all the flavors and keeps this from tasting one-dimensional.
Instructions
- Gather everything in your blender:
- Pit and peel your avocados straight into the food processor or blender, then add the cocoa powder, milk, maple syrup, vanilla, and salt all at once. There's no benefit to adding things slowly here, so don't overthink it.
- Blend until completely smooth:
- This is the moment where you're going from chunky paste to actual pudding—stop when you can't see any cocoa powder streaks and it looks like silk. Scrape the sides if needed to make sure nothing's hiding at the bottom.
- Taste and adjust:
- This is crucial because avocado ripeness varies wildly, so you might need more sweetness or more cocoa depending on what you're working with. This takes thirty seconds and saves the whole dish.
- Spoon into bowls:
- No special technique needed—just divide evenly among your serving dishes or glasses and you're almost done.
- Chill or serve:
- Thirty minutes in the fridge lets the flavors settle and the texture firm up slightly, but if you're hungry now, eat it immediately because it's already perfect.
Pin There's something almost meditative about how fast this comes together, especially on days when making dessert feels like another task on an endless list. This pudding proved to me that shortcuts don't have to mean sacrificing flavor, and that sometimes the best discoveries happen when you're just trying to use up what's in the bowl.
Why This Works Better Than Traditional Mousse
Traditional chocolate mousse relies on eggs and heavy cream to get that airy, rich texture, which means temperature control and careful technique. Avocado gives you that same luxurious mouthfeel but without any of the fussiness, and it keeps the pudding stable in the fridge without needing gelatin or whipped egg whites. The fat in avocado also carries chocolate flavor differently than cream does, making each spoonful taste darker and more intense even though it's technically lighter.
Toppings That Transform It
The pudding on its own is complete and doesn't need anything, but a few scattered toppings turn it into something that looks like you spent the afternoon making it. Fresh berries add brightness and texture—raspberries and blackberries work especially well since their tartness cuts through the richness. Dark chocolate shavings make it feel fancier than it deserves to be, and a tiny pinch of sea salt on top wakes up all the chocolate notes in a way that seems almost magical until you realize you're just using flavor contrast.
- Coconut whipped cream creates a cloud-like contrast if you want something luxurious on top.
- Chopped nuts add crunch and earthiness, though check for nut allergies if you're serving others.
- A sprinkle of cinnamon or a dusting of cocoa powder on top looks intentional and sophisticated.
Storage and Make-Ahead Tips
This keeps covered in the fridge for up to two days, though the flavor tastes best on day one when everything is still bright and the texture is at its silkiest. You can make the whole batch in advance and store it without toppings, then customize each bowl when you serve it. If you find it's gotten a bit thick from sitting, stir in a splash more milk to loosen it back up, but honestly most people love it firmer anyway.
Pin This dessert sits at the exact intersection of indulgent and actually nourishing, which is why I keep making it. Every bowl feels like permission to have something delicious without any complicated feelings attached.
Recipe Q&A
- → What gives the pudding its creamy texture?
The ripe avocados provide the smooth, creamy base, blended thoroughly with almond milk and sweeteners.
- → Can I use a sweetener other than maple syrup?
Yes, alternatives like honey (if not vegan) or agave syrup work well to add natural sweetness.
- → Is cooking required for this dessert?
No cooking is necessary; ingredients are simply blended until smooth and chilled before serving.
- → What toppings complement this dish?
Fresh berries, shaved dark chocolate, coconut whipped cream, and chopped nuts enhance flavor and texture.
- → How should leftovers be stored?
Keep refrigerated in a covered container for up to two days to maintain freshness.