Chocolate Avocado Pudding is an easy dessert to satisfy a chocolate craving! It's a great way to get more healthy fats into your day, and requires just 5 simple ingredients.
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.
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Notes
Nutrition information is for half the batch, using 2 tablespoons of maple syrup. This information is automatically calculated, and is just an estimate, not a guarantee.
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.