A rich and creamy Chocolate Avocado Pudding is the perfect sweet and chocolatey treat. The healthier take on pudding uses a handful of clean eating ingredients like ripe avocados, cocoa powder and almond milk.
Don’t let the avocado part of this Chocolate Avocado Pudding fool you… this dessert/healthier snack/breakfast has that smooth and silky texture you would expect of pudding and definitely does not disappoint when it comes to the rich and chocolatey either.
MAKING REAL FOOD EASY AND DELICIOUS WITH HEALTHY CHOCOLATE AVOCADO PUDDING…
Probably one of my favourite things about cooking at home and choosing real food is how amazing a few simple ingredients thrown together in a food processor can taste. And chocolate pudding is no exception!Print
A rich and creamy Chocolate Avocado Pudding made with ripe avocados, sugar, milk of choice and cocoa powder is the perfect sweet and chocolatey healthier treat. Don’t let the avocado part scare you… this pudding has that smooth and silky taste you’d expect of pudding and does not disappoint when it comes to rich and chocolatey either.
2 (medium) ripe avocados (about 1 1/4 cups; halved)
1/2 cocoa powder
1/2 cup organic cane sugar
1/2 cup unsweetened almond milk (or other unsweetened dairy or non-dairy milk)
Pinch of salt (optional)
Splash of vanilla (optional)
- Add all ingredients to the food processor and blend until smooth and creamy, about 3 minutes, scraping down the sides of the bowl frequently.
- Adjust to taste (adding more sugar, cocoa powder, salt or vanilla to your liking).
- Best served chilled for about an hour topped with fresh berries and consumed within a day or so that it’s made.
Serve this dip with fruit on the side for the most luscious chocolate fruit dip.
- Prep Time: 10 minutes
HOW TO MAKE THIS NO-BAKE CHOCOLATE AVOCADO PUDDING…
Lots of time with the food processor is really the only trick for this healthier pudding recipe. Be patient and let the processor make sure there are no lumps or bumps in this silky pudding treat (…and by lots of time in the food processor I mean like 3-5 minutes, which I will admit seems like an eternity when chocolatey goodness is involved!).
As mentioned above you want to make sure the avocados you are using for this pudding are on the riper side of ripe. This really does give you a rich and creamy and buttery flavour and texture. Avocados that haven’t quite reached their peak of ripeness will taste a little bit bitter and give you a chalkier and weird pudding.
2 medium-sized, ripe avocados do the trick here. You want to aim for about 1 1/4 cups of avocado with the pits and skin removed. Having a little less avocado if your avocados are a little smaller (or a little more if your avocados are a little bigger) is totally fine. The consistency will be just a little thinner or a little thicker but the flavour will be there for sure.
I suggest using an organic and unrefined cane sugar here. There are a ton of other Avo Pudding recipes out there that use honey or maple syrup or dates or bananas to sweeten their puddings which I’m sure yield a great chocolatey pudding as well but I prefer cane sugar here (mainly because I bought an enormous bag of organic cane sugar at Costco that will take me 10 years to use up and also because I really do prefer the texture and consistency with cane sugar).
(After revisiting this recipe to update the pictures and text to be more consistent with my new messaging) I found ½ cup of cocoa powder is the perfect amount of rich and deeply chocolatey good (the previous version of this recipe called for 1/4 cup plus 1 tablespoon of cocoa powder which I found to be a little bit flat for my taste buds these days). You can adjust the chocolate to taste by starting with just a 1/4 cup cocoa powder and go up from there. I also suggest adding add just a pinch of fine sea salt and a splash of vanilla extract to really up the flavour experience here. Just keep tasting as you go and make small adjustments to get it just right for you!
SIDE NOTE: You can totally use Cacao Powder here instead of cocoa powder. But wait, what’s the deal? Cacao powder is the unrefined version of cocoa powder. And usually, I am ALL about choosing the unrefined ingredient but I find cocoa powder just tastes so much better in no-bake desserts.
MORE ABOUT THIS RAW AVOCADO CHOCOLATE PUDDING RECIPE…
This Chocolate Avocado Pudding is best served a little chilled and eaten within 24 hours of when it’s made. The taste is still OK after the 24-hour point but as the avocados start to oxidize and break down a little bit, as avocados do, the pudding starts to lose its consistency and you can start to taste the avocado more and more (rather than the chocolatey pudding goodness).
Other than eating it by the spoonful right from the fridge (sorry, not sorry!) my other favourite way to serve this chocolate pudding is with a big side of fruit. Turns out avocado pudding also makes for the most luscious of chocolate fruit dip EVER! (If I’m bringing this along to a party or potluck I make sure to cut up strawberries, apples and bananas to serve along with it.)
If you’re new to avocados, haven’t really been a fan or are looking for a new way to enjoy the fruit (yes, fruit!), this dessert/snack/I’ve totally eaten this for breakfast is a great place to start. Sure, there’s more sugar in here than I would normally add to a recipe or that my body would care to eat in a sitting or 2 but don’t let that stand in your way of all the other amazing nutrients inside the avocado (like healthy fats galore, potassium, vitamin E, vitamin C and more!).
This Chocolate Avocado Pudding recipe was originally published in January 2016. The recipe and photos were updated in April 2019. Thank you for supporting Always Nourished and making recipes like this one possible!