If you have an avocado to use up, you’re in for a treat. (Literally!)
I started making this chocolate avocado pudding recipe over 15 years ago, when I was experimenting with a raw vegan diet. I’m glad I tried it at the time, because this pudding is something that everyone should be aware of, whether you’re following a special diet or not.
At this point, I’ve probably made it over 100 times! If you’d like to hide the avocado flavor even more, be sure to try the tips I mention below. (The cherry chocolate flavor is my absolute favorite.)
⭐⭐⭐⭐⭐ Featured Review “WOWZA! This pudding is amazing. Great for when you want a sweet after dinner treat. Super easy and you would never know the base is avacado!” – Heather
Avocado Pudding Ingredients
Here’s what you’ll need:
- Avocados. It’s best to buy avocados that are firm at the store, so they have a chance to ripen on your counter without getting over-handled. You’ll know it’s ripe when it just barely squishes when you squeeze it. (If it’s very mushy, it’s probably starting to spoil; don’t use one that’s full of bruises when you open it.)
- Maple syrup. This natural sweetener pairs perfectly with chocolate, adding a silky texture to the pudding. If you don’t have maple syrup on hand, honey or agave nectar could work as a swap.
- Cacao powder. I always use raw cacao powder for chocolate desserts, but regular cocoa powder can be used, too. This is going to help hide the avocado taste, so add an extra tablespoon if needed. (It will vary each time based on the flavor of your avocado.)
- Vanilla extract. This is an extra flavor booster, but if you don’t have it on hand, it can be skipped. I like to use almond extract as a swap when blending frozen cherries into the pudding.
- Almond milk. I prefer to use dairy-free milk as the base for this pudding, but regular milk or plain water can also be used for blending. This recipe is vegan-friendly when you use a dairy-free option and sweeten it with maple syrup.
How to Make Avocado Chocolate Pudding
Step 1:
In a high-speed blender, add the avocado flesh, cocoa powder, maple syrup, vanilla extract, milk, and a pinch of sea salt.
Note: This recipe can be made in a blender or food processor. Use a mini food processor if you’d like to make a small batch, using only one avocado. (It’s easy to change the serving size on the recipe card below.)
Step 2:
Secure the lid and blend until the pudding is smooth and creamy. Stop and scrape down the sides of your machine, if needed.
You may need to add another tablespoon or two of milk, to help keep everything blending smoothly. Once the mixture has a creamy texture, taste the avocado pudding and make any adjustments.
Step 3:
Since each avocado will have a slightly different flavor from the next one, you may need to add a little extra cacao powder for a richer chocolate flavor, or a little more sweetener to help boost the sweetness.
Once you’re pleased with the flavor, you can eat this pudding right away or store it in an airtight container in the fridge to chill before serving.
Top it with chocolate shavings, fresh raspberries, coconut flakes, or a few mini chocolate chips, if you like.
Avocado Pudding Variations
If you have a particularly strong-flavored avocado, consider adding a handful of frozen raspberries or cherries to help mask the avocado flavor even further. Try my Cherry Chocolate Pudding for a recipe with more fruit-forward flavor.
A tiny splash of almond extract (1/8 teaspoon) or a tablespoon of peanut butter (or other nut or seed butter) will also help mask the avocado taste.
How to Store Avocado Chocolate Pudding
Avocado pudding is best enjoyed on the day it is made.
But, it can be stored in an airtight container in the fridge for up to 3 days if you have leftovers. Just like storing guacamole, it’s best to stir away any air bubbles you see on the side of the jar to prevent oxidation. If the pudding separates, stir well before serving again.
Alternatively, you can freeze the pudding in a popsicle mold and enjoy it frozen later!
IngredientsUS CustomaryMetric1x2x3x
- 2 ripe avocados
- ¼ cup cacao or cocoa powder , plus more to taste
- ¼ cup maple syrup , plus more to taste
- 1 teaspoon vanilla extract
- ¼ cup milk of choice
- pinch of salt
Instructions
- In a blender or food processor, combine the avocado flesh, cocoa powder, maple syrup, vanilla extract, milk, and salt. Secure the lid and blend until smooth.
- Taste the pudding and add additional cocoa powder or maple syrup, if needed. Each avocado will taste differently, so start by adding an extra tablespoon of each if you can still taste the avocado. You may need to add up to 2 tablespoons of each ingredient, depending on the size of your avocados. Blend until smooth.
- Serve the pudding right away with any toppings you love, such as chocolate shavings, coconut whipped cream, or fresh raspberries. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Stir well before serving again.
Video
Notes
Small Batch Option: If you want to make a half batch with only 1 avocado, use a mini food processor or a very narrow blender pitcher for blending. Fruit-Sweetened Option: Replace the maple syrup with 4 to 6 pitted Medjool dates and add 1/4 cup 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.
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.
Nutrition
More Recipes to Try
- Vegan Chocolate Mousse
- Avocado Ice Cream
- Vegan Lemon Bars
Avocado Pudding Recipe
Ingredients
- 2 ripe avocados
- ¼ cup cacao or cocoa powder , plus more to taste
- ¼ cup maple syrup , plus more to taste
- 1 teaspoon vanilla extract
- ¼ cup milk of choice
- pinch of salt
Instructions
- In a blender or food processor, combine the avocado flesh, cocoa powder, maple syrup, vanilla extract, milk, and salt. Secure the lid and blend until smooth.
- Taste the pudding and add additional cocoa powder or maple syrup, if needed. Each avocado will taste differently, so start by adding an extra tablespoon of each if you can still taste the avocado. You may need to add up to 2 tablespoons of each ingredient, depending on the size of your avocados. Blend until smooth.
- Serve the pudding right away with any toppings you love, such as chocolate shavings, coconut whipped cream, or fresh raspberries. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Stir well before serving again.
Video
Notes
Small Batch Option: If you want to make a half batch with only 1 avocado, use a mini food processor or a very narrow blender pitcher for blending. Fruit-Sweetened Option: Replace the maple syrup with 4 to 6 pitted Medjool dates and add 1/4 cup 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.
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.
