Chocolate Avocado Pudding {Vegan}

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Vegan Chocolate Avocado Pudding is lusciously rich and creamy with deep chocolate flavor…but secretly healthy!

Chocolate Avocado Pudding {Vegan} 1

It’s not new, but on the off chance that someone hasn’t made chocolate avocado pudding I wanted to share my version. If you’re on the fence about making it, give it a try! If the fact that it’s healthy doesn’t sell you, just know that its creaminess rivals that of any chocolate pudding you’ve indulged in. (And no, you can’t taste the avocado!)  :)

Chocolate Avocado Pudding {Vegan} 2

Since I like deep, dark chocolate flavor I use a slightly higher ratio of cocoa powder to avocado than most recipes I’ve seen. Maple syrup is my sweetener of choice for this recipe, but I’ve also played around with stevia and have enjoyed that as well. Honey is also great, but keep in mind that if you use honey, the pudding is no longer vegan. I use peanut butter to bump up the protein, but any nut butter will work; in the past I’ve also made it with protein powder. Or you could use whole nuts instead: to keep a creamy texture, process the nuts first and then process in all other ingredients; or for a crunchy texture, pulse in the nuts after you process everything else.

Chocolate Avocado Pudding {Vegan} 3

Here are a few other chocolate avocado pudding recipes to try…

Chocolate Avocado Pudding {Vegan} 4

Chocolate Avocado Pudding {Vegan}
Prep time: 
Total time: 
Yield: 2 servings
Vegan Chocolate Avocado Pudding is lusciously rich and creamy with deep chocolate flavor...but secretly healthy!
  • 1 medium ripe Haas avocado
  • ½ cup coconut milk (homemade or store-bought full-fat canned), or any milk you like
  • ¼ cup creamy unsweetened peanut butter or almond butter (optional; use almond butter, cashew butter, or sunflower seed butter to keep it paleo)
  • 4-6 tablespoons pure maple syrup (more or less to taste; see Note)
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 2 pinches sea salt
  • 2 tablespoons unsweetened coconut flakes, for garnish (optional)
  1. Put all ingredients except the unsweetened, desiccated coconut into the bowl of a food processor and process until smooth and creamy, scraping down the sides of the bowl as necessary.
  2. Transfer to 2 individual serving dishes, top with coconut if desired, and serve immediately.
Sweetener: You can use honey instead of maple syrup if keeping this vegan isn't a concern. Also, liquid or powdered stevia can be used in place of maple syrup.

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  1. says

    I really need to bump it up a notch :-)
    I’ve added protein powder to my puddings, and tried all flavors (like vanilla—good, strawberry–not so good)…but somehow have not tried nut butter! Thanks for the mention and the inspiration!

    I have been thinking about combining avo pudding with coconut cream pudding (well, actually, I was thinking of making it into ice cream…but the first step is the same!). Maybe I’ll do that today…since it’s a snowday and I have 4 avos in my fridge that are super ripe!

  2. says

    I still haven’t tried making avocado chocolate pudding hehe it s really interesting to me ~ because when I think of avocado its always just guacamole lol gotta try this ;) especially with the maple syrup hehe

  3. says

    Great recipe!!! Love the idea to use avocado in sweet things… As i usually use it in savoiry dishes…. So this should be tried…also for the coconut! Thanks and compliments!

  4. says

    What an interesting combination of ingredients! I would never have thought to put all that together but it looks like it works! I’ll have to try it!

  5. says

    This looks fabulous! I adore avocado baked goods, so I’m sure this is another winner. Thank you for sharing. I’m sitting next to my puppy and eating a perfectly ripe peach. Your blog post was a fitting addition to a wonderful afternoon.

  6. says

    Mmmm, this looks so delicious. I love avocado pudding but I actually haven’t tried it with coconut milk yet! I really need to – chocolate and coconut is such a yummy combo :D Thanks so much for the link!

  7. says

    Love chocolate avocado pudding! I’ve seen many recipes and like how you changed things up here. One way I’d like to try it is mixing in a banana so it’s fruit sweetened, though you’d probably still need some additional sweetener. Could you taste the nut butter?

    • says

      Veronica, The taste of peanut butter is detectable but isn’t strong — it’s more of a nutty background flavor than anything else; if you use almond butter, the nutty flavor is even more subdued.

      • says

        Depending on what you’re in the mood for, I think the pb flavor would be a wonderful flavor along with the chocolate. I love pb & chocolate and thought that was a cool combo for pudding!

  8. says

    I love how good for you and yet satisfyingly comforting this is! And that it means you could totally eat chocolate pudding for breakfast and not feel even the slightest hint of guilt about it!

  9. says

    How unusual to use avocado with chocolate. I have to try this. I am more dark chocolate person as well. The darker the better. Stevia is something I need to try. I have heard so many things about it! All in all looks terrific and I am very much tempted!

  10. says

    I like the idea of coconut milk, Faith, but am not certain about peanut butter. I’m probably one of the few who doesn’t like peanut butter with chocolate. :)
    Avocado would give your pudding a nice velvet texture which would be lovely and the maple syrup is a super idea for sweetening.

  11. says

    Oooh, that looks so creamy and decadent…but, it’s healthy! Win-Win :) I love that you bumped up the flavour, I’m a dark chocolate lover, as well.

  12. says

    So interesting the combination of avocado and chocolate…the texture of this pudding sure looks great, silky and so creamy.
    I need to give this a try :)
    Have a great week Faith!

  13. says

    Wow. I must be asleep at the wheel. I live in one of the biggest avocado growing regions, I have never made avocado pudding. I will tonight.

  14. says

    I am trying to get my head around chocolate and avocado. Every other ingredient sounds right but I will have to make it, in order to know how good it must be, because you say it is.

  15. says

    Wow…to me Avacado means Guacamole …never have I tried making anything else. This is a very interesting recipe. Great idea!

  16. says

    Proof that avocados really do make everything better- Even dessert! I love using them in chocolate pudding like this, but I almost always add just a drop of peppermint extract, too. I find that cool, minty flavor makes chilled puddings even more refreshing on hot days.

  17. says

    I’ve made this before…and you’re right, the avocado isn’t overpowering at all. Admittedly, the recipe I tried was not so great…therefore, your version may just inspire me to try again.

    Thanks Faith for nudging me again to eat dessert with avocado ;o)

    Flavourful wishes,

  18. sharon says

    Hello Faith :)

    I’ve been a fan of your blog for quite some time now! Love every single thing you post! Naturally my mouth was already salivating when I saw that luscious pudding but I must admit I’m scared…I don’t know why my mind won’t transform the avocado (which is a known FRUIT)into something sweet. I know in the Philippines they use avocado as fruit and usually add sugar or cream and swear it’s delicious but for some reason I haven’t been able to sprinkle sugar instead of salt to give it a try! I really would like to get over my fear and finally take the plunge with this glorious dessert! Mind over matter, right?

    Very excited about your cookbook, by the way!! Congratulations :)

    • says

      Hi Sharon,

      Thank you so much for your kind words — I’m thrilled that you enjoy my blog and I hope you like my cookbook just as much. :)

      I have to admit, I wasn’t sure what to expect when I first heard about this pudding either…but it’s amazing! Surprisingly, I really can’t detect the taste of avocado. One thing I do recommend is eating it not long after making it, since I think that’s when it tastes best. Hope you like it if you give it a try!

      Take care,


  19. riciaroo says

    Super yummy!! We have a dairy allergy in the family so I’m always on the look out for yummy dairy free desserts. This recipe was so easy too!! I substituted vanilla almond milk, regular organic peanut butter and used only 3 tsp. of maple/agave syrup since the ingredients above had sugar in them. Kids loved this too, next time might try different nut butter to have less of a prominent flavor. Will make this again and pass along to friends!!

  20. Whitney says

    Made this last night. Took me maybe 10 minutes and then I chilled it during dinner. It was delicious!! Came out just a little bit bitter on the first bite, not sure if maybe I added too much cocoa powder? But definitely want to keep playing with it. Thanks for the delicious recipe! :)

  21. Bernadette says

    Just made this for my son and I. I used all natural dark chocolate almond spread and it was amazing! Loved the coconut on top!
    Thank you!

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