When dessert cravings hit, this chocolate avocado pudding comes together in under 5 minutes with just six simple ingredients. The secret is ripe avocados that create an incredibly creamy base you’d never guess wasn’t traditional dairy.
You won’t taste the avocado at all. The cocoa powder and maple syrup completely mask any vegetable flavor, leaving you with rich, silky chocolate pudding that happens to be naturally plant-based.
Why You’ll Love this Recipe
Ingredients
Ingredient notes
- Avocado – Choose ripe but not overripe avocados. They should yield to gentle pressure but have no brown stringy bits inside.
- Unsweetened almond milk – Any plant milk works here. I always have almond milk on hand, so that’s what I used but cashew milk or coconut milk creates extra richness.
- Maple Syrup – Use real maple syrup, not pancake syrup. The flavor difference is significant in this simple recipe.
- Cocoa powder – Regular unsweetened cocoa powder or raw cacao both work perfectly.
Avocado Selection is Key
The perfect avocado for this recipe yields to gentle pressure but has no brown spots when sliced open. Too firm means lumpy pudding. Too ripe means avocado taste comes through.
Recipe FAQs
Nope! The cocoa powder and maple syrup do a great job of masking the avocado taste. Avocados are pretty mild to begin with, making them the perfect addition to this recipe.
I typically use pure maple syrup in this recipe, but agave and honey also work well.
Yes, you can! I find high-powered blenders work really well for this recipe because they can get the avocado very smooth. Though I tend to opt for my food processor because I find it easier to get the pudding out after processing.
Expert Tips
Storage instructions
Store any leftover pudding in airtight containers in the refrigerator for up to 2 days. Natural separation may occur during storage – simply stir before serving to restore the creamy texture.
Serving suggestions
This pudding is delicious on its own, but you can easily turn it into other desserts. Try it as filling between layers of gluten-free chocolate cookies for an instant trifle.
If you’re already making this chocolate pudding, consider whipping up a batch of chocolate coconut balls – they use similar ingredients and store well together.
For breakfast, layer this with chia pudding for a morning treat. Both keep well in the fridge and can be prepped ahead.
More gluten-free desserts to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Chocolate Avocado Pudding
Ingredients
- 2 large ripe avocados - pitted and peeled
- 1/2 cup unsweetened almond milk - or other non-dairy milk of choice
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup - or agave or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Add 2 large ripe avocados, 1/2 cup unsweetened almond milk, 1/4 cup unsweetened cocoa powder, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to food processor.
- Process 3-5 minutes until completely smooth. Scrape down the sides of the food processor as needed.
- Serve immediately or chill 30 minutes for best texture.
Notes
- Avocado Tips: Choose ripe avocados that yield to gentle pressure but have no brown spots inside.
- Equipment: High-powered blenders work well too; blend until completely smooth.
- Substitutions: Use agave or honey for maple syrup; any unsweetened plant milk works.
Nutrition
This Chocolate Avocado pudding is amazing! We served it for a dinner party and no one could believe there were avocados in it…and all agreed it was so creamy. Since none of us had food sensitivities, we substituted regular milk and regular sugar to taste. This was easy to make and we will definitely be making it again!
Substitute almost milk for coconut cream to make this nut-free. This recipe is everywhere but well worth it for people who want dairy-free, gluten-free treats.
Great suggestion!