This chocolate avocado pudding is one of my all-time favorite healthy desserts. It’s a creamy and decadent blend of avocados, cacao powder, coconut milk, and a splash of vanilla. Enjoy it as a simple, silky smooth pudding, or top it with sea salt and chopped hazelnuts for some added crunch!
Why This Chocolate Avocado Pudding Is My Favorite
I fell in love with this chocolate avocado pudding when I first had it in Bali, Indonesia several years ago. It was luxuriously rich and oh, so yum, but also made from simple, good-for-you ingredients. So I just had to replicate it at home! And if you’re wondering if it tastes like avocado, the answer is no! The cacao powder, maple syrup, and vanilla extract mask the flavor — so all you taste is chocolate heaven goodness. But if you need extra convincing, here’s a few more reasons to love this healthy dessert:
- It’s rich in antioxidants and healthy fats: Raw cacao powder is packed with nutrients and antioxidants, while avocados are a great source of healthy fats. For more information on cacao, read the next section below.
- It checks all dietary needs: Whether you’re vegan, gluten-free, or dairy-free, this dessert fits the bill for any dietary sensitivity, just like my chocolate chia pudding!
Chocolate Avocado Pudding Ingredients
- Avocados: I recommend chilling your avocados in the fridge overnight, so you can enjoy this dessert cold right away. But if your avocados aren’t chilled, just place the finished pudding in the refrigerator for 20 minutes before serving.
- Coconut Milk: Make sure to use full-fat coconut milk for extra creaminess and an extra thick pudding.
- Raw Cacao Powder: I typically buy raw cacao powder for all my chocolate recipes. Made from cold-pressed unroasted cacao beans, the process helps retain all the living enzymes packed with nutrients and antioxidants. But, you can certainly swap in regular cocoa powder as well!
- Maple Syrup and Vanilla Extract: For a sweetener, I prefer using maple syrup, but you could also use honey or about six pitted dates (just make sure to blend the mixture well).
Find the printable recipe with measurements below.
How To Make Chocolate Avocado Pudding
- Blend away. Just add everything to a food processor and blend until smooth and creamy — that’s it! Pro tip: It’s best to use a food processor for the perfect pudding-like texture. This mix of ingredients would be too thick for a blender.
- Serve or store away. You can serve this straight out of the food processor or store it in the fridge in an airtight container for up to 3 days.
Pudding Topping Ideas
- Add fresh berries such as raspberries, strawberries, or blueberries.
- Add other chopped nuts such as almonds, pistachios, or cashews.
- Dollop my homemade coconut whipped cream.
- Stir in a bit of homemade Nutella for a delicious hazelnut variation.
Common Questions
Simply add more cacao powder or an extra ½ teaspoon of vanilla extract to help mask the flavor.
Add 2 tablespoons of hardened coconut cream, a sprinkle of chia seeds (or ground flax seeds), or half of a ripe banana.
More Easy Chocolate Desserts
If you make this chocolate avocado pudding recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
A creamy, decadent and delicious chocolate avocado pudding that’s topped with hazelnuts and sea salt. It’s naturally dairy-free, vegan and paleo friendly. Watch the video below to see how I make it in my kitchen!
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Prep ingredients. Slice the avocados in half, remove the pit, and scoop out the flesh into a food processor. Add the remaining ingredients into the food processor.
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Blend until smooth and creamy, scraping down the sides as needed. Test and see if you’d like to add any additional sweetener.
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Scoop into bowls. Divide the chocolate avocado pudding between four serving bowls.
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Garnish and serve. Add your favorite toppings such as chopped hazelnuts and flaked sea salt.
- For garnishing this recipe I prefer pyramid sea salt flakes as they’re larger and will stand out on top of the desert.
Calories: 323kcal | Carbohydrates: 34g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 17mg | Potassium: 899mg | Fiber: 14g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 4mg
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This recipe was originally posted December 2015 but updated to include new photos and information for your benefit!
