I love this pudding because it’s one of the easiest and healthiest desserts I can make in minutes. It requires no cooking, just a quick blend of wholesome ingredients that turn into a luscious, chocolatey treat. The avocado flavor disappears completely, leaving behind a smooth, creamy pudding that rivals any traditional version. Plus, it’s naturally vegan, gluten-free, and refined sugar-free — a dessert that fits into almost any diet.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large avocados (chilled) ½ cup full-fat coconut milk ⅓ cup raw cacao powder ⅓ cup maple syrup 2 teaspoons vanilla extract
Optional Toppings: Chopped hazelnuts Sea salt (preferably pyramid sea salt flakes for texture)
Directions
I slice the avocados, remove the pits, and scoop the flesh into a food processor.
I add the coconut milk, raw cacao powder, maple syrup, and vanilla extract.
I blend everything until completely smooth and creamy, scraping down the sides as needed.
I taste the pudding and adjust the sweetness or cacao to my preference.
I divide the pudding into small bowls and garnish with my favorite toppings such as chopped hazelnuts or a sprinkle of flaky sea salt.
Servings and Timing
Servings: 4 Prep Time: 10 minutes Total Time: 10 minutes Calories: ~260 kcal per serving
Variations
I love playing with flavors when making this pudding. Sometimes I add a tablespoon of nut butter for extra richness or a pinch of espresso powder to deepen the chocolate taste. For a fruity twist, I blend in a few raspberries or strawberries. When I’m craving something indulgent, I top it with coconut whipped cream or shaved dark chocolate. For a naturally sweeter version, I replace the maple syrup with a few blended dates.
Storage/Reheating
I store the pudding in airtight containers in the refrigerator for up to 3 days. It actually tastes even better after chilling for a few hours, as the flavors meld and the texture thickens. I never reheat it since it’s meant to be served cold, but I let it sit at room temperature for a few minutes before serving if it’s too firm from the fridge.
FAQs
Does it taste like avocado?
Not at all. I find that the cacao, vanilla, and maple syrup completely mask the avocado flavor, leaving just smooth, rich chocolate goodness.
Can I use cocoa powder instead of cacao powder?
Yes, I often use unsweetened cocoa powder if I don’t have raw cacao on hand. It gives a slightly different flavor but still works beautifully.
Can I make this pudding ahead of time?
Definitely. I love making it a few hours in advance and keeping it chilled until serving time.
What’s the best way to make it thicker?
If I want a thicker pudding, I blend in an extra half avocado or a bit more cacao powder.
How can I make it thinner?
I add a splash of extra coconut milk and blend again until I reach my desired consistency.
Can I use another sweetener?
Yes, I sometimes use honey, agave nectar, or blended dates as natural alternatives to maple syrup.
Is this recipe kid-friendly?
Absolutely! Kids love the chocolatey flavor, and I love that they’re getting healthy fats and nutrients from the avocado.
Can I freeze it?
Yes, I can freeze it for about a month. It turns into a rich, fudgy frozen dessert that tastes like chocolate mousse.
Can I use light coconut milk instead?
I can, but I prefer full-fat coconut milk for the creamiest texture and flavor.
What other toppings go well with this pudding?
I like adding shredded coconut, crushed nuts, fresh berries, or a drizzle of peanut butter for a little extra flair.
Conclusion
I love making Chocolate Avocado Pudding because it proves that healthy desserts can still be rich, creamy, and deeply satisfying. The combination of avocado, cacao, and coconut milk creates a silky, decadent pudding that feels indulgent but is full of nourishing ingredients. Whether I’m making it for myself or sharing it at a dinner party, this dessert always impresses — simple to make, beautiful to serve, and completely guilt-free.
Chocolate Avocado Pudding is a rich, creamy, and dairy-free dessert made with ripe avocados, raw cacao, coconut milk, and maple syrup. It’s smooth, indulgent, and full of healthy fats and antioxidants — a decadent treat that’s as nourishing as it is delicious.
Author:Amy
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings
Category:Dessert
Method:Blending
Cuisine:International
Diet:Vegan
Ingredients
2 large avocados (chilled)
½ cup full-fat coconut milk
⅓ cup raw cacao powder
⅓ cup maple syrup
2 teaspoons vanilla extract
Optional Toppings:
Chopped hazelnuts
Sea salt flakes
Instructions
Slice avocados, remove pits, and scoop flesh into a food processor.
Add coconut milk, raw cacao powder, maple syrup, and vanilla extract.
Blend until completely smooth and creamy, scraping down the sides as needed.
Taste and adjust sweetness or cacao level to preference.
Divide pudding into serving bowls and garnish with chopped hazelnuts or sea salt flakes.
Chill for at least 30 minutes before serving for best texture.
Notes
Add a tablespoon of nut butter or a pinch of espresso powder for richer flavor.
Blend in berries for a fruity twist.
Top with coconut whipped cream, shaved chocolate, or nuts for extra indulgence.
Use dates or honey as natural sweetener alternatives.
