Avocado Chocolate Pudding

This avocado chocolate pudding is so rich and creamy. No one will ever guess that it’s made with avocado instead of dairy.

Sometimes you simply need a little chocolate pudding in your life, amirite?!

Today I’m sharing a creamy chocolate pudding. The catch… it’s made with avocado instead of cream so it’s dairy-free and doesn’t have any of the weird thickeners or stabilizers you often find in store-bought puddings.

It’s also super simple to whip up. Just throw everything in your food processor or blender and boom, dessert is done.

I think you’re going to love it.

Chocolate Avocado Pudding Ingredients

This pudding tastes rich and decadent, but has only six ingredients – all of which are good for you. Here’s what you need:

• avocado
• unsweetened almond milk or any non-dairy milk
• cocoa powder or cacao powder
• maple syrup or another liquid sweetener like honey
• vanilla extract
• chocolate chips or dark chocolate shavings, for topping
• coconut whipped cream and berries (optional)

Substitutions & Notes

• Milk: I’ve used unsweetened vanilla almond milk, as well as, unsweetened coconut almond milk, which gives the pudding a hint of coconut flavor. That said, any flavor almond milk will do and if you want the pudding to be extra thick and rich, you could use full fat coconut milk.
• Sweetener: 1/4 cup of maple syrup was plenty sweet for me but feel free to play around with the amount of sweetness based on your tastes – you might find that just 2-3 tablespoons is enough! You could also try using a natural sugar substitute like stevia or monkfruit for a no sugar version of this recipe!
• Chocolate chips or shaved chocolate: I like using a good quality dark chocolate bar and my microplane zester to create the chocolate shavings. It makes the pudding feel extra fancy! You can also sprinkle on chocolate chips or cacao nibs instead of the shaved chocolate.

How to Make Avocado Pudding

Blend ingredients – Using a food processor or high powered blender, combine avocado, sweetener, milk, cocoa powder and vanilla. Blend until smooth. Taste and add more sweetener if necessary.

Chill – Put the mixture in the refrigerator until it’s cold. Top with toppings of choice and enjoy! I love using dark chocolate shavings or cacao nibs, but coconut whipped cream, raspberries and mint leaves make the pudding look extra fancy.

Store – Store leftover avocado pudding in an airtight container in the fridge for 1-2 days. I don’t recommend freezing it!

Flavor Variations

I’m already dreaming about different flavor variations and mix-ins:

• Rocky road – mix in peanuts and marshmallows for a rocky road inspired pudding.
• Chocolate banana – use banana as a sweetener (start with 1 mashed banana instead of the maple syrup) and top with extra banana slices!
• Berry Chocolate – Mix in berries while blending or just top with fresh berries.
• Chocolate espresso – How delicious would this be with a little coffee flavor mixed in? Add instant espresso to the mixture for extra zip.

More Avocado Dessert Recipes

• Creamy Lime and Avocado Tart
• Chocolate Avocado Truffles
• Mint Chip Avocado Ice Cream
• Healthy Dirt Cups with Avocado Pudding

Avocado Chocolate Pudding

5 from 8 votes

This avocado chocolate pudding is so rich and creamy. No one will ever guess that it’s made with avocado instead of dairy.

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Prep Time 5 minutes

Total Time 5 minutes

Servings 2

Ingredients

• 1 cup mashed avocado
• 1/4 cup unsweetened almond milk
• 2 1/2 Tablespoons cocoa or cacao powder
• 1/4 cup maple syrup or other liquid sweetener like honey or brown rice syrup*
• 1/2 teaspoon vanilla
• dark chocolate shavings, chocolate chips or cacao nibs, for topping
• coconut whipped cream, raspberries and mint leaves (optional)

Instructions

 

• Blend: Using a food processor or high power blender, combine avocado, almond milk, cocoa powder, sweetener and vanilla. Blend until the mixture is smooth. Taste and add more sweetener, if necessary.
• Chill: Put in refrigerator until it is cold. Top with dark chocolate shavings, chocolate chips or cacao nibs. To make it extra fancy, add a little whipped cream, raspberries and a sprig of mint.
• Store: Store leftover avocado pudding in an airtight container in the fridge for 1-2 days. I don’t recommend freezing it!

Notes

• For a low sugar option, try stevia or monkfruit instead of maple syrup.

Nutrition

Serving: 1/2 cup Calories: 277kcal Carbohydrates: 40g Protein: 3g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 9g Sodium: 46mg Fiber: 8g Sugar: 27g

Author: Brittany Mullins

Course: Dessert

Cuisine: American

Keyword: avocado pudding

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