Avocado Chocolate Pudding (Printable)

A creamy chocolate dessert featuring ripe avocados for a healthy, dairy-free indulgence.

# What you need:

→ Base

01 - 2 ripe avocados, peeled and pitted
02 - 1/4 cup unsweetened cocoa powder
03 - 1/4 cup almond milk (or other plant-based milk)
04 - 1/4 cup pure maple syrup (or honey if not vegan)
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Coconut whipped cream
10 - Chopped nuts

# Directions:

01 - Place avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and sea salt into a food processor or high-speed blender.
02 - Blend mixture until completely smooth and creamy, scraping down the sides as necessary.
03 - Taste and adjust sweetness or cocoa powder to your preference.
04 - Spoon the pudding into bowls or glasses.
05 - Refrigerate for at least 30 minutes to enhance flavour and consistency, or serve immediately if preferred.
06 - Top with desired optional toppings before serving.

# Expert tips:

01 -
  • It tastes like decadent chocolate mousse but actually has nutrients hiding in every spoonful.
  • Ten minutes from craving to dessert bowl, no oven or stovetop drama required.
  • Works for vegans, dairy-free eaters, and chocolate addicts who don't ask questions.
02 -
  • Avocado ripeness is everything—too firm and you'll blend forever, too soft and it gets brown and bitter quickly, so aim for that perfect squeeze-gives-slightly spot.
  • If your pudding somehow tastes too avocado-forward, one more tablespoon of cocoa powder usually fixes it and reminds everyone that chocolate is in charge here.
03 -
  • If you only have a regular blender instead of a food processor, blend in two batches and combine—trying to force everything at once just makes noise and frustration.
  • A tiny splash of espresso powder or coffee liqueur is the secret weapon that people notice without being able to name, making the chocolate taste impossibly chocolate-y.
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