Chocolate Avocado Pudding is an easy dessert made with ripe avocados! It’s so creamy & delicious, you’d never guess it’s dairy-free.
Why You’ll Love It
It’s easy to make. Just add a handful of ingredients to a blender, and blend until it’s smooth and creamy. It’s ready to eat in just minutes!
It’s delicious. Even if you’re not a huge avocado fan, this pudding tastes like a rich chocolate dessert. Since you can taste the mixture as you go, it’s easy to adjust the ratio of cocoa powder and sweetness to your liking.
It’s nourishing. Avocados are often considered a “superfood” because they are loaded with fiber and healthy fats. When you pair them with cacao powder, which is rich in antioxidants, this chocolate pudding is a great source of vitamins and minerals.
It’s easy to customize. You can swap the sweetener in this recipe to use what you have on hand, or add any other add-ins you like! My personal favorite is adding frozen berries, like in my Cherry Chocolate Avocado Pudding variation, to help hide the avocado flavor even more. (Plus, you’ll get more nutrients in each bite!)
It’s dairy-free & gluten-free. If you are serving someone with allergies or special dietary needs, this avocado pudding is an easy vegan & Paleo chocolate dessert that tastes delicious.
Ingredients You’ll Need
The key to this recipe is using ripe avocados without dark spots in the flesh. The center should have a light green color, and the avocado should give slightly when you squeeze the outside.
For extra creaminess, you can use coconut milk, almond milk, oat milk, or any other non-dairy milk that you love, but I tend to use water to keep things easy. The avocado will add plenty of creaminess on its own!
If you keep raw cacao powder in your pantry, that works great in this recipe, but you can also use regular unsweetened cocoa powder, if you prefer.
How to Make the Best Chocolate Avocado Pudding
In a high-speed blender or small food processor, combine the ripe avocado (without the pit or skin), cacao powder or unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt. Add in 3 tablespoons of water or your favorite milk, then secure the lid and blend until smooth.
Stop and scrape down the sides of your machine, if needed. You may need to add another tablespoon or two of water, to help keep everything blending smoothly.
2. Adjust the flavor.
Once it has a creamy texture, taste the avocado pudding and make any adjustments. Since each avocado will have a slightly different flavor from the next one, you may need to add a little extra cacao powder for a richer chocolate flavor, or a little more sweetener to help boost the sweetness.
If you have a particularly strong-flavored avocado, you may want to add a handful of frozen raspberries or cherries, to help hide the avocado flavor even more. A tiny splash of almond extract (like an 1/8 teaspoon), or a spoonful of peanut butter (or other nut or seed butter) will also help.
As soon as the pudding is done blending, you can eat it right away, or you can store it in an airtight container in the fridge to chill before serving. Top it with coconut whipped cream, chocolate shavings, or a few fresh raspberries, if you like!
Storage Tip: Avocado pudding may separate when stored in the fridge overnight. Simply stir it well until it looks creamy again before serving.
Frequently Asked Questions
Yes, avocado pudding freezes well for up to 3 months. You can thaw it in the fridge overnight, then stir well if it separates, but you can also enjoy it as a popsicle! Check out my Avocado Fudgsicles if you’d like more guidance.
Yes, of course! You can use honey or coconut sugar instead, and just taste the mixture as you go to see how much you need. If you’re following a low-carb or keto diet, you can use liquid stevia or erythritol, to taste.
Chocolate Avocado Pudding
- Scoop the avocado, without the peel or large seed, into a mini-food processor or narrow blender. Note: If your blender has a wide base, you may need to double the recipe to have a sufficient volume for blending. Add in the cacao powder, 2 tablespoons of maple syrup, vanilla, salt, and water, and blend until smooth.
- Taste the pudding and add more maple syrup if needed. (Or anything other extra flavorings you like, such as frozen raspberries or cherries.) You can serve this right away, or put it in an airtight container in the fridge to chill.
- Leftovers can be stored in an air-tight container in the fridge for up to 48 hours. The pudding can sometimes separate when chilled, but stirring it should restore the texture.
- Fruit-Sweetened Option: Replace the maple syrup with 2 to 4 pitted dates and add a little extra water for blending. If you don’t have a high speed blender, start by blending the dates with water first, then add in the rest of the pudding ingredients. You may need to use up to 4 soft Medjool dates depending on their size and sweetness.
- Hide the Avocado Flavor: If you have a particularly potent-tasting avocado, try adding 1/2 cup of frozen fruit to the mix. I love using frozen cherries or raspberries. You can also add extra cacao or maple syrup to mask the flavor even more.
- Need a Sugar-Free Pudding? You can use any other sweetener that you like. (I used to use stevia in this, before I stopped using it.) Honey can also work, but it won’t be a vegan dessert in that case.
If you try this avocado chocolate pudding recipe, please leave a comment and star rating below letting me know how you like it!