Vegan Chocolate Avocado Pudding is lusciously rich and creamy with deep chocolate flavor...but secretly healthy!
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!) :)
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.
Here are a few other chocolate avocado pudding recipes to try…
- 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)
- 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.
- Transfer to 2 individual serving dishes, top with coconut if desired, and serve immediately.