Pin it I discovered this pudding by accident on a weeknight when I had two perfectly ripe avocados and absolutely no willpower around chocolate. My friends were coming over in an hour, and I needed something that looked impressive but required zero actual cooking. I threw the basics into my blender, and what came out was so ridiculously creamy and fudgy that everyone asked if I'd made it from scratch using butter and cream. I haven't told them the secret ingredient yet, and honestly, I'm not sure I ever will.
The first time I made this for someone who'd been avoiding desserts due to dietary restrictions, watching their face light up reminded me that food is really just kindness in edible form. They went back for seconds and asked for the recipe with genuine surprise that something so satisfying could be this simple. That's when I realized this pudding does something special—it doesn't apologize for what it's missing; it celebrates what it has.
Ingredients
- Ripe avocados (2): These are your secret weapon for creaminess—skip the unripe ones or you'll end up with a grainy texture that no amount of blending can save.
- Unsweetened cocoa powder (1/4 cup): The good stuff matters here since it's basically the whole flavor profile; Dutch-process cocoa gives deeper notes than natural.
- Almond milk (1/4 cup): This is your moisture adjuster—you can go lighter on it if you prefer thick, spoonable pudding or add a splash more for mousse-like texture.
- Pure maple syrup (1/4 cup): The real deal makes a difference in the final taste; agave works too but the flavor shifts slightly.
- Vanilla extract (1 tsp): Don't skip this—it rounds out the chocolate and prevents the pudding from tasting one-dimensional.
- Fine sea salt (1/8 tsp): A tiny pinch that amplifies the chocolate without making it taste salty, trust the salt.
Instructions
- Gather and prep:
- Cut your avocados in half, scoop out the flesh, and get everything measured and within arm's reach of your blender. There's nothing worse than the race against browning avocado while you're hunting for vanilla.
- Blend into silence:
- Dump all the base ingredients into your food processor or blender and blend until you have zero visible flecks and the whole thing moves like actual velvet. Stop partway through to scrape down the sides—there are always surprise avocado chunks clinging to the walls.
- Taste and adjust:
- This is your moment to be honest with yourself about sweetness and cocoa intensity. Add a hair more syrup if you like it sweeter, or an extra pinch of cocoa powder if you want that deep chocolate hit.
- Transfer to bowls:
- Spoon the pudding into whatever you're serving it in and admire how restaurant-quality it looks for something that took zero planning.
- Chill or serve:
- Thirty minutes in the fridge lets the flavors settle and deepens the chocolate notes, but if you're hungry now, it's absolutely fine served straight away. The texture will be slightly less firm, which is its own kind of good.
- Top it off:
- Before serving, scatter whatever toppings feel right—fresh berries bring brightness, dark chocolate shards add decadence, and a dollop of coconut whipped cream turns it into something you'd order at a cafe.
Pin it My neighbor tastes-tested a batch one afternoon while we were waiting for packages on the porch, and she spent the next five minutes genuinely shocked that avocado was the base. She went home and texted me three hours later that she'd already made her own version and added a pinch of cayenne because she's the kind of person who does that. Now we compare notes every time one of us makes it, and somehow we always end up talking about more than just dessert.
Making It Your Own
The beauty of this pudding is that once you understand the basic architecture—avocado for creaminess, cocoa for chocolate, sweetener for balance—you can start playing. Adding a tablespoon of melted dark chocolate to the blender deepens everything and makes it feel almost decadent, like you've done more work than you actually have. Some people add a tiny pinch of espresso powder to amplify the chocolate without tasting like coffee, and others swear by a touch of cinnamon for warmth.
Storage and Make-Ahead Magic
This pudding lives happily in the refrigerator covered for up to two days, which means you can make it the morning of dinner and forget about dessert entirely. The texture actually gets slightly firmer and the flavors deepen a bit overnight, so it might even taste better on day two. Just give it a quick stir before serving if you're concerned about separation, though honestly it's usually pretty stable.
Serving Suggestions and Pairings
A bowl of this pudding next to something acidic or bright makes the chocolate taste even better—think fresh raspberries, a squeeze of lime, or a tiny pinch of sea salt on top that makes your brain do a happy little flip. I've served it after heavy meals and it feels light enough to finish comfortably, and I've served it alongside coffee or tea because the pairing is almost mandatory. The trick is not overthinking the toppings; sometimes the simplest versions are the ones people ask for again.
- Top with fresh berries for a tartness that balances the richness perfectly.
- Add a sprinkle of sea salt or crushed pistachios for texture that changes everything.
- Serve chilled in small glasses to make it feel like something you ordered somewhere fancy.
Pin it This pudding has become my answer to the question of how to feed people well without burning yourself out, and somehow it tastes like you care even though you barely tried. It's the kind of dessert that belongs on any table, whether someone needs it to be vegan or gluten-free or dairy-free, or just someone who really loves chocolate and is grateful for shortcuts.
Recipe FAQs
- → How do avocados contribute to the texture?
Avocados provide a natural creaminess and smooth texture, replacing dairy components while enriching the dessert with healthy fats.
- → Can I use other types of milk?
Yes, oat or soy milk can substitute almond milk, especially for nut-free options, maintaining the creamy blend.
- → What enhances the flavor balance?
Maple syrup adds sweetness, while vanilla extract and a pinch of salt enhance and balance the chocolate's bitterness.
- → Are there options for thicker consistency?
Reducing plant-based milk slightly or adding melted dark chocolate results in a thicker, richer texture.
- → How long should it chill for best taste?
Chilling for at least 30 minutes allows flavors to meld and the texture to firm up for optimal enjoyment.