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The first time I tried avocado pudding, it tasted far too much like avocado. I liked the idea of making chocolate pudding with avocado, but I didn’t want to taste it.
Like, at all.
That’s why this cherry avocado pudding is so great. Frozen cherries are added to help hide the avocado taste, and they make it instantly cold and creamy. Additionally, frozen cherries are affordable and already pitted, so the process takes 5 minutes or less.
⭐⭐⭐⭐⭐ Featured Review
“As soon as I made it, I told my mom, sister, and two friends to make it ASAP! It may be my new favorite dessert! If you’ve ever made avocado pudding and wasn’t a fan, you HAVE to try this! The cherries and almond extract make a huge difference.” -Carrie
Ingredients You’ll Need
- Avocado. Pick one that’s ripe, so it gives slightly when you press on the outside. Since each avocado will vary in flavor and size, I’ve included weights in the recipe below. Some avocados have a stronger taste than others, so you may need to add an extra tablespoon of cacao powder or maple syrup to help mask the taste. Each batch will vary slightly.
- Cacao Powder. I use raw cacao powder because the beans have been minimally processed and not roasted, but you can use more traditional cocoa powder if that’s what you have on hand. Either option will work!
- Maple syrup. This natural sweetener is easy to add to taste and pairs perfectly with chocolate-flavored treats. The only ingredient on the label should be 100% pure maple syrup, so this is not processed pancake syrup.
- Milk or Water. I use soy milk for blending to add a little extra protein, but the flavor and texture are no different if you use water or almond milk instead. Any liquid will work, since avocado already adds creaminess.
- Frozen Cherries. I use frozen cherries because I don’t want to remove the pits from fresh ones! The frozen fruit also instantly chills the pudding, so you don’t have to refrigerate it to cool it for serving. Frozen raspberries can also be used as an alternative, if you prefer.
- Almond Extract. This is optional, but I really love the combination of almond extract and cherries together. This does make the recipe not “nut-free,” though, so you can swap it for vanilla extract if you prefer.
Cherry Avocado Pudding How-To
Step 1:
Add the avocado, cherries, maple syrup, cacao powder, almond extract, and milk to a high-speed blender. Secure the lid and blend until the mixture looks smooth.
Stop and scrape down the sides to ensure all of the ingredients are incorporated.
Step 2:
Taste the pudding and make any adjustments, as needed. Because each avocado will vary in flavor, you might need to add an extra tablespoon of cacao powder or another splash of maple syrup to help hide the avocado taste.
As soon as you’re happy with the flavor, it’s ready to serve right away.
Storage Tips
This avocado pudding will keep well in an airtight container in the fridge for up to 3 days. It will likely separate in the fridge, but you can just stir it again right before serving.
Alternatively, you can freeze leftover pudding into popsicle molds. They will turn into cherry-flavored fudgesicles! Frozen popsicles will keep for up to 3 months, provided they are kept tightly covered.
Ingredients
- 1 ripe avocado , pit removed (~ ½ cup mashed)
- 1 cup frozen cherries
- ¼ cup cacao powder
- 3 tablespoons maple syrup , or more to taste
- ½ cup milk of choice (like almond or soy milk)
- ¼ teaspoon almond extract (optional)
Instructions
- In a high-speed blender, combine the avocado, cherries, cacao powder, maple syrup, milk, and almond extract, if using. Secure the lid and blend until the mixture is smooth.
- Once the avocado pudding is evenly blended, taste and adjust any flavoring, as needed. You can add an additional tablespoon of cacao powder for a richer chocolate flavor, or an extra tablespoon of maple syrup for added sweetness.
- The pudding should be cold from the frozen cherries, so it's ready to serve right away. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze in popsicle molds for a frozen ice pop later.
Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
INSANELY good. I used some leftover canned coconut milk i had in the fridge instead of water, an extra Tbs of cacao and added a pinch of salt, but stuck to the recipe otherwise…so, so tasty. Ate mine with a sprinkle of cacao nibs on top, yum!
So yummy. Loved the twist of adding the Cherries