Avocado Chocolate Pudding (Print)

A rich, smooth dessert blending avocados and cocoa for a dairy-free treat with natural sweetness.

# Ingredients:

→ Base

01 - 2 ripe avocados, peeled and pitted
02 - 1/4 cup unsweetened cocoa powder
03 - 1/4 cup almond milk (or other plant-based milk)
04 - 1/4 cup pure maple syrup (or honey if not vegan)
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Coconut whipped cream
10 - Chopped nuts

# Instructions:

01 - Place avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.
02 - Blend until fully smooth and creamy, scraping down the sides as necessary.
03 - Taste and modify sweetness or cocoa intensity as desired.
04 - Spoon the pudding into individual serving bowls or glasses.
05 - Refrigerate for at least 30 minutes to enhance flavor and texture, or serve immediately if preferred.
06 - Garnish with optional toppings before serving.

# Pro Tips:

01 -
  • It tastes like pure decadence but the avocado keeps everything creamy without any dairy guilt.
  • Takes literally ten minutes and one bowl, so it works on nights when you didn't plan ahead.
  • Vegan, gluten-free, dairy-free—all the dietary bases covered without tasting like a compromise.
02 -
  • Don't skip tasting and adjusting—cocoa powder is concentrated, and a little goes a long way before it overwhelms everything else.
  • Overripe avocados with dark patches will make the pudding taste off, so check that they're creamy but not oxidized before blending.
03 -
  • For extra richness, melt a tablespoon of dark chocolate and blend it in with everything else—it deepens the flavor without making it sweet.
  • Reduce the milk by a tablespoon or two if you prefer a thicker pudding that holds a spoon, or add more if you want something you can drink from a glass.
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