Chocolate Avocado Pudding

This chocolate avocado pudding is one of my favorite healthier desserts to make when I want something creamy and chocolatey without the guilt. I love how the avocados create a smooth, velvety texture while adding healthy fats. The cocoa powder and brown sugar give it a rich, indulgent flavor, and the coconut milk adds just the right amount of creaminess.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, requires no cooking, and satisfies my sweet tooth in a nourishing way. I like how it only takes a few minutes to prepare, yet the result tastes like a decadent chocolate mousse. I also love that it’s naturally dairy-free, and I can adjust the sweetness or flavorings to match my taste.

Ingredients

2 large avocados – peeled, pitted, and cubed
½ cup unsweetened cocoa powder
½ cup brown sugar
⅓ cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon (Optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I place the avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon (if using) into a food processor or blender.
2. I blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
3. I taste the pudding and adjust the sweetness or cocoa if I want it richer or sweeter.
4. I spoon the pudding into serving bowls and chill for at least 30 minutes before serving to let the flavors meld.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare, plus 30 minutes of chilling time.

Variations

I sometimes add a tablespoon of peanut butter or almond butter for a nutty twist. For extra richness, I stir in some melted dark chocolate. I also enjoy topping the pudding with fresh berries, shredded coconut, or chopped nuts for texture. If I want it sweeter, I swap the brown sugar for maple syrup or honey.

Storage/Reheating

I store the pudding in an airtight container in the refrigerator for up to 2 days. I don’t reheat it, since it’s best served chilled. To keep it fresh, I press a piece of plastic wrap directly onto the surface before sealing the container to prevent browning.

FAQs

Can I make this pudding vegan?

Yes, it’s already vegan as long as I use coconut milk and keep plant-based sweeteners.

Can I use regular milk instead of coconut milk?

Yes, I can use dairy milk or another plant-based milk, though coconut milk makes it creamier.

Can I use honey instead of brown sugar?

Yes, honey, maple syrup, or agave syrup work well as substitutes.

Does the pudding taste like avocado?

No, once blended with cocoa and sugar, the avocado flavor disappears, leaving just a rich chocolate taste.

Can I freeze this pudding?

Yes, I sometimes freeze it and enjoy it as a frozen mousse-like dessert.

What kind of cocoa powder should I use?

I usually use unsweetened natural cocoa powder, but Dutch-processed cocoa gives it a deeper chocolate flavor.

Can I add protein powder?

Yes, I sometimes blend in a scoop of chocolate or vanilla protein powder for extra nutrition.

How do I make it extra silky?

I blend it for several minutes until completely smooth and strain it if needed.

Can I add coffee flavor?

Yes, I add a teaspoon of instant espresso powder to enhance the chocolate flavor.

How do I serve it for guests?

I like piping it into small glasses and topping with whipped coconut cream and chocolate shavings.

Conclusion

I love making this chocolate avocado pudding because it feels indulgent while still being wholesome. The creamy texture, deep chocolate flavor, and simple preparation make it a recipe I come back to whenever I want a quick and satisfying dessert.

Print