Chocolate avocado pudding is a decadent, creamy, chocolatey dessert. This dairy free treat takes just minutes to make, and you can’t taste the avocado at all!
I was intrigued when I heard of using avocado as a base for desserts. It makes sense though, the creamy quality of an avocado is a good substitute for dairy in things like frosting or pudding.
This pudding looks just like regular chocolate pudding, and you can’t taste the avocado, it just adds a really nice creaminess. If you’re looking for a way to lighten up your desserts, you may want to give this a try!
- Avocado – The key to this pudding is picking out a ripe avocado. An avocado is ripe when the skin is dark, and the avocado feels somewhat soft to the touch. Read this article for more information on how to choose an avocado.
- Non-Dairy Milk – Use any non-dairy milk that works for your dietary needs. I find that a neutral tasting non-dairy milk works best for recipes like this. Soy milk, rice milk, coconut milk, almond milk, or oat milk would all be good choices.
- Maple Syrup – I like to sweeten this pudding with maple syrup, but honey or agave syrup would also be good choices.
You do need an electric blender or food processor to make this dessert. I prefer to use my blender, but either appliance could work.
Step by Step Instructions
- Remove the avocado pit and peel, and slice it into large chunks. Place in a blender.
- Add the non-dairy milk, cocoa powder, and maple syrup.
- Blend the ingredients until they are smooth and creamy. You may need to add more liquid if the mixture is too thick to blend well.
- Scoop the pudding into bowls and add toppings if desired. Enjoy!
Tips for Success
- You do need to make sure that the avocado is perfectly ripe. An under ripe avocado won’t work, because it won’t be able to be blended down into a creamy consistency, and an overripe avocado also won’t work, because it won’t taste good.
- If you’re having trouble blending this, just add a little more non-dairy milk.
- If you taste the pudding, and you think it needs more sweetener, or more cocoa, go ahead and add some. Use your own judgement.
I have found that this avocado pudding has the best flavor when eaten right away. If you store it in the refrigerator for too long, the taste of the avocado starts to become noticeable.
If you wanted to freeze this chocolate avocado pudding, I would recommend trying to make popsicles, like this recipe.
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Chocolate Avocado Pudding (Dairy Free, Vegan).
- Cut open the avocado and remove the pit, then use a spoon to remove the flesh. Cut the avocado into large chunks and put in the blender.
- Add the cocoa, maple syrup or honey, and non-dairy milk. Blend, starting on low and then moving to high speed until it is smooth.
- If the avocado is larger, you will need a bit more of each ingredient. If the mixture is too thick, drizzle in a bit more non-dairy milk. Add more cocoa or honey or agave to taste.
- Top with dairy free chocolate chips, coconut flakes, seeds, or nuts if desired.