Cherry Chocolate Avocado Pudding is a healthy dessert that you’re going to love. It calls for just a handful of all-natural ingredients, is naturally sweetened with fruit, and can be whipped up in no time!
Cherries and chocolate make a delicious pair, and I love how the tart cherries totally mask the avocado flavor. (This is important if you’re like me, and don’t love avocados on their own.)
The avocado adds creaminess, but otherwise goes unnoticed in this cold and creamy pudding.
7 Reasons Why You’ll Love It
This avocado pudding is:
- Rich and creamy (without tasting like avocado)
- A good source of fiber, folate, and vitamins C and E
- Loaded with heart-healthy fats
- Fast and easy to prepare
And it’s totally delicious! I love how the frozen cherries totally hide the avocado flavor.
Ingredients You’ll Need
Avocado. Make sure you pick one that’s ripe, so it gives slightly when you press on the outside. Keep in mind that each avocado will vary in flavor and size, so I’ve included weights in the recipe below, and be ready to tweak the flavor slightly to taste. Some avocados taste stronger than others, so sometimes I need to add an extra tablespoon of cacao powder, or a tablespoon of maple syrup, to help hide the taste.
Dates. I use dates to keep this recipe fruit-sweetened, but it really works best if you have a high-speed blender to totally break them down smoothly. The dates add fiber and nutrients to every bite! If you don’t have a strong blender, you can swap the dates for maple syrup instead. In that case, I’d start with a 1/4 cup maple syrup, and use only a 1/4 cup of water, instead of the amount called for in the recipe below. You can always add more maple syrup to taste, as needed.
Cacao Powder. I use 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. I think either flavor works well here. Cacao, both powdered and in dark chocolate form, may help to lower blood pressure and it may also lower the risk of a heart attack.
Frozen Cherries. I use frozen cherries because I don’t want to remove the pits from fresh ones! The frozen fruit also chills the pudding instantly, so you don’t have to place it in the fridge to make it cold for serving. I imagine frozen raspberries would also be delicious as a swap.
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.
How to Make It
- Blend the avocado pudding first. Add the avocado, cacao powder, dates (or you can use maple syrup), almond extract, and water to the blender. Blend until smooth, stopping to scrape down the sides, as needed.
- Add water. If the pudding is too thick, add more water, just a tablespoon at a time, until things are blending easily.
- Time for frozen cherries! When the pudding looks smooth, add in the frozen cherries and blend again. You might need to add more water to help thin-out the pudding, so feel free to add it, as needed.
- Taste test. Now, it’s time to taste-test! At this point, you can add in an extra tablespoon of cacao powder or maple syrup, to taste. Sometimes it’s perfect as-is, and other times you might have a strong-tasting avocado that needs a little help. (I think the almond extract + cherry combination really helps, though.)
- Serve! Serve the pudding cold right away, or store it in the fridge until you’re ready to serve.
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.
For another storage idea, freeze your leftover pudding into popsicle molds. They will turn into cherry-flavored fudgesicles! Frozen popsicles will keep for up to 3 months, as long as you keep them tightly covered.
Cherry Chocolate Avocado Pudding
- 1 ripe avocado , pitted (~6.5 ounces, or 1/2 cup mashed)
- 1 cup frozen cherries (127 grams)
- 2 Tablespoons cocoa powder (10 grams, or more to taste)
- 1/2 cup water (4 ounces)
- 1/4 teaspoon almond extract (optional)
- 4 or 5 Medjool dates (85 grams; or 1/4 cup of maple syrup)
- In a high-speed blender, combine the avocado, cacao powder, dates, water, and almond extract, if using. Blend until smooth. (Note: If your avocado is smaller than 6 ounces, use only 1/4 cup of water to start with. You can always add more, if you need to!)
- Once the avocado pudding looks smooth, add in the frozen cherries and blend again. Taste and adjust any flavoring, as needed. You can add another tablespoon of cacao powder for a richer chocolate flavor, or a tablespoon of maple syrup for more 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.
Reader Feedback: What’s your favorite easy dessert? Let me know if you have any other requests?