Chocolate Avocado Pudding

Published December 28, 2022 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I love love love this Chocolate Avocado Pudding. Pudding made from avocados? Yes! Avocados are rich, creamy and provide the perfect texture when blended to form the base of this pudding. Add chilled coconut milk , cocoa powder, and a little maple syrup and out comes a velvety chocolate pudding that you will love. Nobody would guess that it’s made from avocados. Trust me on this.

So easy to make, with simple ingredients. Everybody will ask you for the recipe. This dessert is so much healthier than the store bought boxed puddings which are filled with questionable ingredients.

It is gluten free, grain free, vegan, dairy free, paleo with a keto option (see Key Ingredients & Substitutions section).

A perfect dessert for your dinner party or any time!

Why you will LOVE this Chocolate Avocado Pudding

• Very easy to make

• Simple ingredients using real food

• Creative way to get avocado in your diet

• Gluten free, grain free, dairy free

• Healthy, totally guilt free dessert

• This pudding is chocolatey, velvety with a touch of sweetness

• Everybody will ask you for this recipe!

• It’s paleo friendly with a keto option

What equipment do you need? 

• small food processor
• 4 ramekins or pudding bowls

What ingredients do you need?

• 1 avocado
• 1 can unsweetened coconut milk (chilled overnight)
• cocoa powder
• maple syrup

How do I make this Chocolate Avocado Pudding?

It’s Super EASY!

Step 1: 

Chill 1 can of unsweetened coconut milk overnight in the fridge.

Step 2:

Put all ingredients in a small food processor. Process until smooth.

Step 3: 

Divide mixture between 4 ramekins or small pudding bowls.

Serve immediately or chill first (recommended).

Recipe Notes: 

Key Ingredients & Substitutions:

•  Avocado– A perfectly ripe, or slightly over-ripe avocado was used for this recipe.  Cut out any brown spots. 

• Coconut milk  –I recommend using a high quality, full fat coconut milk. I advise against buying “cheap” coconut milk as they are usually filled with emulsifiers like guar gum and carrageenan. Too many emulsifying agents affect the taste and quality of the coconut milk. Coconut milk should be chilled in the fridge overnight before making this recipe. 

• Maple syrup- Maple syrup was used to sweeten the pudding. Honey would also work. To make the pudding keto, use monk fruit sweetener instead. This recipe calls for 2 tbsp of sweetener. Use more if it’s not sweet enough for you.

How to Store this Chocolate Avocado Pudding?

Cover ramekins and refrigerate. It should be eaten within 4 days. 

Avocado pudding can be frozen if put into popsicle molds. 

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media