The day doesn’t feel right unless I end it with dessert, so I’m always looking for quick and easy desserts that are both gluten-free and dairy-free. This thick and creamy chocolate avocado pudding is one of my favorites!
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Why this recipe works
Now I know what you’re thinking.. chocolate and avocados? The answer is yes!! Since avocados have such a mild flavor, you really can’t taste them in this recipe at all. The avocados just lend their creaminess to this pudding.
Normally, pudding is full of dairy and thickeners that might contain gluten. But, the avocado does all the work here! If you’re looking to make a rich dessert that is gluten-free, dairy-free and vegan, this chocolate pudding with avocado is it!
- Avocado – You want your avocado to be ripe so that it is easy to blend until smooth, but you also want to make sure that it is not overly ripe. If it has brown stringy bits in it, you don’t want to use it for this recipe.
- Unsweetened almond milk – You can use your favorite plant-based milks, even a chocolate plant-based milk. I always have almond milk on hand, but cashew milk, soy milk, flax milk are all great alternatives.
- Maple Syrup – You want to use PURE maple syrup, not the pancake syrup which is loaded with artificial ingredients. They don’t work the same way in this recipe.
- Salt – I personally prefer kosher salt in this recipe but sea salt and table salt work, as well.
This avocado pudding is so easy to put together. It’s ready in just under 5 minutes!
1. Add avocado, cocoa powder, vanilla extract, salt, and maple syrup to a food process or high-powered blender.
2. Pour in the almond milk.
3. Blend until very smooth, which may take anywhere from 3 to 5 minutes. Scrape down the sides as needed to make sure all of the avocado gets blended.
4. Pour into glass jars and top with coconut whipped cream and shaved chocolate if desired!
- Picking the perfect avocado is essential for this avocado pudding. You want the avocado to be ripe enough that it can be blended until smooth, but not too ripe that it has brown stringy bits. If it’s too ripe, you may be able to taste the avocado in the pudding, which is not what we want.
- You can store any leftover chocolate pudding in an airtight container in the refrigerator for up to 2 days. There may be some separation during refrigeration, so give the pudding a stir before eating.
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. I tend to opt for my food processor because I find it easier to get the pudding out after processing.
The pudding will keep in the refrigerator for up to 2 days. You may see some separation in the pudding after refrigerating, so be sure to give it a quick stir before eating.
- Chocolate Peanut Butter Stuffed Dates
- Chocolate Peanut Butter Frozen Banana Pops
- Easy Vegan Chocolate Truffles
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
- Food Processor
- 2 large avocados (pits and skin removed)
- 1/4 cup cocoa powder
- 1/4 cup pure maple syrup (or agave or honey)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup unsweetened almond milk (or other milk of choice)
- In a food processor, combine together avocados, cocoa powder, pure maple syrup, vanilla extract and kosher salt.
- Pour almond milk over the top.
- Process until the avocados are blended smooth and all ingredients are incorporated. This may take 3-5 minutes. Scrape down the sides of the food processor as needed.
- Serve right way or refrigerate for 30 minutes before serving for best results. Top with coconut whipped cream and shaved chocolate if you desire!
- Refrigerate any leftovers in an airtight container for up to 2 days.
- You can use any plant-based milk that you like. I prefer unsweetened almond milk, but cashew milk, flax milk and soy milk are also great options.
- If you don’t have pure maple syrup, you can also use agave syrup or honey.
- Use avocados are ripe, but do not have brown stringy bits. You want to make sure the avocado can be blended smoothly.
- Raw cacao powder can be substituted for the cocoa powder.
- If you don’t have a food processor, you can also use a high-powered blender to make this recipe.
This recipe was originally published on January 18, 2015 and updated on February 8, 2021 with new photos, tips and tricks to help you make this delicious chocolate avocado pudding perfectly every time!