Avocado Chocolate Pudding

Avocado Chocolate Pudding Recipe

The ingredients and the adjectives ‘raw’ and ‘vegan’ do not exactly scream ‘guilty pleasure’.  But, one taste of this 10-minute, no-cook dessert says ‘decadent indulgence’. So, I keep myself stocked with Haas avocados and make this several times each week. Thankfully, the recipe can be halved easily as a method of self-enforced portion control. Trust me.

Fortunately, it is actually a very healthy pudding recipe. Raw cacao powder is unadulterated, contains many more nutrients and antioxidants than traditional cocoa powder and is void of sugars. The avocados are a healthy source of monounsaturated fats and 5 grams of fiber per serving. The amount of sweetener required depends on the size of the avocados as well as your personal preferences. I use medium-size Haas avocados.

Stevia Sugar

Adjust sweetener at the end, keeping in mind that sometimes an extra dash of salt brings more flavor enhancement than a sweetener will. I like to adjust with Stevia because a little goes a long way. I usually use 1/2 cup of coconut palm sugar with 2 small scoops of Stevia (less than 1/8th of a teaspoon). Stevia is considered 200 to 300 times sweeter than table sugar, will not spike insulin and is calorie-free. But, use Stevia in moderation. Otherwise it will impart a bitter after-taste to your recipe. Here, I have topped the pudding with cocoa nibs almonds. But, be creative and top it with whatever flavors you enjoy pairing with chocolate; sea salt, shredded coconut, slivered almonds…or nothing at all. Serves 4.

Adapted from Chef Mathew Kinney 

Avocado Chocolate Pudding Ingredients


  • 1 cup almond milk (or rice milk)
  • 1/2 cup coconut palm sugar or maple syrup (or 1/3 cup agave)
  • added stevia if desired
  • 3/4 cup raw cacao powder
  • 2 teaspoons vanilla
  • 1/4 teaspoon sea salt – more to taste
  • 1/4 teaspoon cinnamon
  • 2 medium avocados cut into chunks
  • Optional: a few dashes  cayenne


  1. Combine all ingredients, except the avocados in a blender or food processor and process until combined.
  2. Add the avocados, scraping down the sides with a spatula as needed and process until very smooth.
  3. Add additional sweetener and salt, if desired.
  4. Add toppings as desired and serve.

Raw Cacao Versus Cocoa Powder

4 thoughts on “Avocado Chocolate Pudding

  1. I just finished a cup of pudding for breakfast and I had one last night for desert. It is really good and definitely healthy and I would adjust the recipe a bit next time which is what they suggest on the recipe itself. I qualify all that I suggest with the fact that my husband and I don’t eat a lot of sweets or drink soda and are often surprised by how sweet processed or packaged food/deserts have become.
    1. I would cut down on the cacao powder but only a bit (be sure it’s raw)
    2. I would add a bit more sweetener or try different sweeteners (I used maple syrup) but hubby likes it the way it is
    3. I would experiment with additions like coconut – chopped walnuts ok but not the best – definitely healthy tho
    Finally, the pudding is best when it has thoroughly chilled and the ingredients have had a chance to blend. I did try freezing one cup just to see if it was at all like chocolate ice cream and it was too hard to eat with a spoon – tho I suppose one could chop it in little pieces for bites of cold chocolate deliciousness. And I do find that once I start eating it, it’s hard to stop. Thanks!

    • Great suggestions! I totally agree that it is best well chilled. I too tried to freeze it without success. But, it fares well in fudgesicle molds, but they need time to thaw a bit before eating. Thanks for stopping by!

  2. Pingback: Avocado Chocolate Pudding Food Pix | Recipe by Picture

  3. Pingback: Avocado Chocolate Pudding Cups Chocolate Sprinkle | Cupcakepedia

Comments are closed.