Chocolate Avocado Pudding

By
Jennifer Perillo
Jennifer Perillo
Jennifer Perillo
Jennifer Perillo is an experienced recipe developer, cookbook author, and blogger behind In Jennie's Kitchen.
Learn about The Spruce Eats' Editorial Process
Updated on 07/29/21
avocado chocolate pudding
Jennifer Perillo
Prep: 5 mins
Cook: 0 mins
Refrigerate: 2 hrs
Total: 2 hrs 5 mins
Servings: 2 servings
Nutrition Facts (per serving)
758 Calories
32g Fat
122g Carbs
12g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 758
% Daily Value*
Total Fat 32g 41%
Saturated Fat 5g 24%
Cholesterol 2mg 1%
Sodium 105mg 5%
Total Carbohydrate 122g 44%
Dietary Fiber 29g 104%
Total Sugars 74g
Protein 12g
Vitamin C 373mg 1,866%
Calcium 343mg 26%
Iron 5mg 27%
Potassium 2128mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The next time you reach for an avocado, skip the guacamole and toast (though those are both great ways to satisfy your avocado cravings), and turn your thoughts towards chocolate pudding. Yes, really! There’s more than one way to thicken pudding without using egg yolks when you want to make a vegan version of this classic American dessert. Cornstarch and bananas are two popular tricks, and now you can add avocados to the list.

We know what you’re thinking—we did, too. Rest assured, this vegan pudding tastes exactly as you would want, rich, velvety, with a deep, dark chocolate flavor, without a hint of avocado taste to it.

Another great advantage to using avocados when you make chocolate pudding is it’s an easy, no-cook recipe. Just add all the ingredients to a food processor, give it a whirl, and you’re minutes away from an amazing chocolate pudding without any tedious stirring over a stovetop, making this no-cook chocolate avocado pudding a go-to dessert on hot summer days.

We like to use homemade almond milk, but any non-dairy, store-bought milk will work well in this recipe. Natural, unrefined sugar, like maple syrup, also ensures that this dessert, while decadent in taste, keeps a good balance. Chocolate and orange pair beautifully together, so we couldn’t resist adding a squeeze of fresh orange juice to this pudding, too. For a pure chocolate flavor, feel free to omit the juice, and add an extra tablespoon of almond milk.

We're tempted to say whipped cream is optional, but who are we kidding? A dollop of dairy-free whipped cream, and fresh raspberries seal the deal on this easy-to-make sweet treat.

Ingredients

  • 1 ripe avocado

  • 3 tablespoons maple syrup

  • 2 tablespoons (15 grams) cocoa powder

  • 1/2 orange, juiced

  • 1 teaspoon (5 milliliters) vanilla extract

  • 1/4 cup (60 milliliters) dairy milk, or other non-dairy milk

  • Pinch of fine sea salt

  • Fresh raspberries, to serve

  • Coconut whipped cream, for serving, optional

Steps to Make It

  1. Cut the avocado in half, remove the pit, and scoop the fruit from the skin. Add the avocado flesh, maple syrup, cocoa powder, orange juice, vanilla, almond milk, and salt to the bowl of a food processor.

  2. Pulse a few times until it begins to come together. Process 1 to 2 minutes until the avocado is completely pureed, and the mixture is smooth.

  3. Divide between 2 small bowls. Cover with plastic film, and chill for at least 2 hours, until the pudding is set. May also be prepared up to one day in advance.

  4. Top with whipped cream and raspberries before serving.