I don’t typically dip into the world of vegan, dairy-free, gluten-free, nut-free, no bake, (you get the point) recipes. But when I do, you know there will be chocolate involved! This Chocolate Avocado Pudding is out of control, full of extra rich and deep chocolate flavor. The base of this chocolate pudding recipe is 100% avocado with some nice little mix-ins to sweeten the deal. Once you add in the cocoa powder and maple syrup, I promise you, no one will know the pudding base is avocado! Now, let’s get Chocolate Avocado Pudding wasted.
Chef’s Tip: Removing the pit from an avocado can be a little dangerous depending on your method. I’ve always hit the pit with the middle of my knife, which easily pulls out the pit from the avocado half. The not so easy part is removing the pit which is now lodged into my knife! I recently tried a new avocado cutting technique, which is so easy and much safer. To safely and easily cut an avocado, you will make two long cuts around the entire avocado. Starting at the top, with the tip of your knife facing away and the handle closest to you, make one long cut from the top to the bottom, then coming back up to the top of the avocado. Starting back at the top of the avocado, turn the avocado 90º, then make the same cut around. You will end up with four pieces, which will allow you to easily and safely remove the pit from the flesh. To peel, gently pull back the hard skin, almost like a banana. Check out the images and video below for more details!
This Chocolate Avocado Pudding might be one of the easiest recipes I’ve ever made. Just whip up the ingredients in a food processor and serve. I have not tried this recipe in a blender but if you do, let me know in the comments section how it turned out! The only semi-intensive (and I use that word lightly) part about this recipe is peeling and removing the pit from the avocado but thanks to my Chef’s Tip and video above, it should be a breeze.
Dietitian’s Note: You might have seen an avocado’s nutrition facts and thought, “Oh my gosh, avocados have so much fat!”. I am here to tell you that not all fats are created equal and different fats act differently in our bodies. Yes, some fats are not so good but some are absolutely essential. Fats to avoid are trans fats and fats to limit are saturated fats, especially when coming from animal sources. The ‘good fats’ are unsaturated fats, which are seen on a nutrition label as monounsaturated and polyunsaturated fats. Avocados are a great source of these healthy unsaturated fats, which are linked to lowering your diabetes risk and stabilizing blood sugars, keeping your appetite in check, and protecting your heart. Avocados are also full of fiber which also help keep your blood sugars and appetite stable! Next time you see a nutrition label, take some time to identify which fats are in which foods, you might be surprised with what you find! (Source 1, Source 2)
Shop my Chocolate Avocado Pudding Recipe Ingredients
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Chocolate Avocado Pudding
This Chocolate Avocado Pudding is unbelievably indulgent! Thick, creamy, and shiny, this easy dessert can be whipped up in one minute for an easy guilt-free dessert. This is the ultimate vegan chocolate pudding recipe!
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Total Time: 5 minutes
- Yield: 6 ounces 1x
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
1 avocado, peeled and pitted
5 teaspoons unsweetened 100% cacao powder
4 tablespoons maple syrup
1 tablespoon virgin coconut oil
1/3 teaspoon soy sauce, preferably low sodium
1/4 teaspoon balsamic vinegar
1/4 teaspoon vanilla extract
pinch of salt
- Add all ingredients to a food processor and blend on low for one minute or until well combined. Serve as is or chilled and enjoy! Yes, this recipe is that easy.
- If you are not using low-sodium soy sauce, skip the pinch of salt.
- If you need this recipe to be gluten free, you will need to use a gluten free soy sauce, like this one (Amazon affiliate link).
- You can substitute the virgin coconut oil with regular coconut oil (also known as refined coconut oil). Just know that the virgin coconut oil provides flavor to the recipe and swapping it out might make the avocado flavor more pronounced, changing the overall recipe flavor.
- This recipe can be made ahead and refrigerated. In the refrigerator, the Chocolate Avocado Pudding will harden up a little because coconut oil solidifies in cooler temperatures.
- Serving Size: 3 ounces
- Calories: 303
- Sugar: 24 g
- Sodium: 87 mg
- Fat: 18 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: vegan pudding, avocado pudding, healthy chocolate pudding
This Chocolate Avocado Pudding recipe was inspired by San Francisco’s Avocado Con. To see everything I ate at this avocado food festival (including a tempura fried avocado and vegan avocado cookie dough), check out my post here!
Did you make this recipe? Love my recipe videos? Have any questions? Let me know in the comments section below, I would love to hear from you!