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Two jars of avocado chocolate pudding topped with whipped cream, raspberries chocolate shavings and mint.
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4.82 from 11 votes

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.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: avocado pudding
Servings: 2


  • 1 cup mashed avocado
  • ¼ cup unsweetened almond milk
  • 2 ½ Tablespoons cocoa or cacao powder
  • ¼ cup maple syrup or other liquid sweetener like honey or brown rice syrup*
  • ½ teaspoon vanilla
  • dark chocolate shavings chocolate chips or cacao nibs, for topping
  • coconut whipped cream raspberries and mint leaves (optional)


  • 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!


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


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