Thick and creamy avocado chocolate pudding – an easy and indulgent, naturally sweetened twist on the classic, that comes together in minutes in a blender. You’d never guess the main ingredient was avocado!
3 medium ripe Hass avocados, peeled and pitted
1 cup natural unsweetened cocoa powder
1 cup pure maple syrup
1 Tbsp vanilla bean paste¹
1/2 tsp kosher salt
1 cup canned coconut milk²
Add the ingredients to a high speed blender and blend on high until smooth and creamy. The pudding will be very thick – you may need to pause and stir a few times to fully combine. Add additional coconut milk as needed.
Refrigerate until ready to serve.³ Serve with a dollop of whipped cream (I used coconut whipped cream here), chocolate shavings, and fresh berries. Enjoy!!
¹ I use vanilla bean paste instead of extract because it’s alcohol free, and milder in an uncooked dessert like this one. It’s also easier to keep on hand than fresh vanilla pods, but feel free to substitute with the beans of one fresh vanilla pod, or 2 tsp vanilla extract, as desired.
² I prefer canned full fat coconut milk for this pudding because it yields the creamiest texture. However, you can use any other non-dairy milk. I’d recommend cashew, hazelnut, or macadamia nut milk.
³ The pudding will thicken as it chills, and is best after at least a couple of hours in the fridge.
⁴ Will keep for about three days tightly covered in the refrigerator – if it lasts that long!