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!

Something you may not know about me: I grew up on a teeny tiny avocado ranch.

If you follow along on Instagram, I mentioned this briefly the other day. Not to brag, but I have a delicious connection to the tastiest, organic Hass avocados on the central California coast. It’s not their day job, but my parents tend about thirty avocado trees on their property, and sell to the likes of Calavo. So if you live down south, and happen to buy an organic avocado when they’re in season, it might be one of ours.

I grew up eating avocados practically with a spoon, and like many homegrown fruits and veggies, they really are the best. They’re often smaller, but have a richer flavor and perfect, buttery texture. Growing up, it was easy to take our seemingly endless, nearly year-round supply of tree-ripened avocados for granted. Especially now that I’m shelling out several dollars a piece for avocados at the store.

Nonetheless, avocados are still on the grocery list every week, along with our other pantry “essentials.” They add a finishing touch to all kinds of savory dishes, but don’t make their way into sweeter fare very often.

However, that’s changed with this super creamy avocado chocolate pudding. I just can’t get enough. Naturally sweetened and packed with healthy fats – but equally chocolate-y and indulgent, with a spot-on silky texture – this is the chocolate pudding of my dreams.

I kind of can’t believe the main ingredient is avocado.
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