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Looking for a healthy dessert to satisfy your sweet tooth? This 3-Ingredient Chocolate Avocado Pudding is one of my favorite options. It’s naturally sweetened with only fruit and can be whipped up in 5 minutes or less.
I love sneaking avocado into smoothies and puddings because it’s loaded with potassium (it has even more than bananas do!), vitamin K, folate, and healthy fats that will leave you feeling satisfied for hours.
If you’re not the biggest fan of avocado, blending it with fruit is a great way to mask the flavor, while boosting your nutrient intake. If you’d prefer a non-chocolate flavor, try blending it with mango or pineapple for a more tropical twist!
The possibilities are endless, so I hope you’ll enjoy it.
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For another variation on avocado pudding, try my Cherry Chocolate Pudding recipe using frozen cherries. It’s a fan favorite!
Ingredients
- 1 very ripe banana , with spots on the skin
- 1/2 ripe avocado
- 1 Tablespoon cocoa powder
Instructions
- In a mini food processor, blend together the banana, avocado and cocoa powder, scraping down the bowl as needed. Continue blending and scraping, until very smooth and creamy.
- Add a splash of water, if needed, to help facilitate blending. If a sweeter flavor is desired, you can also use a splash of maple syrup if desired, or add more banana.
- Enjoy immediately, or chill in the fridge for a colder treat.
Nutrition
Per Serving: Calories: 135, Fat: 7g, Carbohydrates: 19g, Fiber: 6g, Protein: 2g
Note: When I was pregnant with my first baby I had an aversion to bananas and would make this pudding with dates. It’s a great way to reach your 6 dates a day goal during your last trimester. So, feel free to swap out the bananas if you feel inclined! You’ll just need to soak them in water to soften them up, or add a splash of water to this recipe to help them break down in the blender or food processor.
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Reader Feedback: What’s your favorite treat when a craving hits? I’ve been known to carry entire dark chocolate bars in my purse, in case of an emergency.
Megan, can I use milk as the sweetener component instead of banana or dates?
Hi Megan,
As a single working mom who also wants to put healthy food on the table, I really love and depend on many of your recipes. The simplicity is so key! Thank you!
I have made this pudding recipe and it’s great! Tonight I made it again, but I only had frozen bananas. So to add more liquid, I doubled the recipe and added an egg and a splash of milk, as well as vanilla and pinch of cinnamon. It was transformed into a sublime chocolate mousse!!
Can’t wait to try the cherry version. 🙂
Sounds AMAZING! Thanks for letting me know. Hope you love the cherry version, too– it’s my favorite!
I also used frozen ripe bananas and added peppermint and it tasted great! Since I had to make 4 servings (so I could tamper the frozen bananas in my low profile vitamix) we had 2 servings of excellent banana ice cream the next day Thanks Megan!
This was amazing! I used a frozen ripe banana, so it was cold from the get-go.
into my very picky 6yo’s diet**
Lol, I’m tired.
Okay, thank you. I’ll add some kind of sweetener to it. I’m trying to add some healthy fats into my very picky 6yo.
We have a banana allergy. Can I substitute pumpkin puree for the banana?
Yes, but it won’t be as sweet.
Is is possible to freeze this? to kind of make chocolate ice cream?? 🙂 here’s hoping *fingers crossed*
I haven’t tried that– please let us know how it turns out!
Fast and delicious! I got a craving and started frantically searching my bookmarks for a simple recipe using just the limited ingredients I had at home. This did the trick. Thank you!!!
I just made this for the first time…..sooo good! It’s the perfect pregnancy dessert