Save I discovered this pudding by accident when I had three avocados sitting on my counter that were almost past their prime. Instead of tossing them, I grabbed cocoa powder on a whim and wondered if it could work. Five minutes later, I was staring at the most impossibly silky, decadent chocolate pudding I'd ever made—without a hint of dairy or processed ingredients. It became my go-to when I wanted something that felt indulgent but didn't require a stand mixer or an oven timer.
The first time I served this to friends who claimed they didn't eat "health food," they devoured it without asking a single question about the ingredients. Watching someone's face light up when they realized avocado was the secret became a ritual. Now whenever someone mentions chocolate cravings, I know exactly what to whip up in my food processor.
Ingredients
- Ripe avocados: The foundation of this pudding—they need to yield slightly to pressure but not be browning inside. Underripe avocados will make the texture grainy, so give them the squeeze test at the store.
- Unsweetened cocoa powder: This is where the chocolate flavor actually lives, so don't reach for the pre-sweetened baking kind. Dutch-process cocoa gives a deeper, richer taste than natural cocoa if you have it on hand.
- Almond milk or plant-based milk: Use whatever you have—oat milk makes it extra creamy, while coconut milk adds a subtle warmth. The exact amount matters less than the consistency you prefer.
- Pure maple syrup: It dissolves smoothly into the pudding without leaving graininess like sugar sometimes does. Honey works just as well if you're not vegan.
- Vanilla extract: Just a teaspoon brightens everything without making it taste like vanilla cake—don't skip it.
- Fine sea salt: This small pinch makes the chocolate taste deeper and more complex, almost like you've added more cocoa.
Instructions
- Gather and prep your avocados:
- Cut them in half lengthwise, twist gently to separate, and scoop the flesh into your blender or food processor bowl. A spoon works better than a knife for this—faster and safer.
- Add everything at once:
- Cocoa powder, milk, maple syrup, vanilla, and salt go in together. The order doesn't matter, so work however feels natural.
- Blend until it's impossibly smooth:
- Start on a low speed, then increase, stopping halfway to scrape down the sides with a spatula. You're aiming for the texture of thick sour cream—smooth enough to spoon but with no grainy bits.
- Taste and trust your instincts:
- If it needs more sweetness, add another drizzle of syrup and pulse again. If the chocolate flavor feels shy, whisk in a bit more cocoa powder.
- Chill or serve:
- Thirty minutes in the fridge lets the flavors meld and the texture become even silkier, but honestly, it's good enough to eat right away if you're impatient.
- Top with something special:
- Fresh berries brighten it, shaved dark chocolate makes it fancy, and a dollop of coconut whipped cream turns it into a celebration.
Save There's something magical about serving a dessert that looks decadent enough for a dinner party but came from three ingredients that probably would've ended up in the compost. That's when food stops being just fuel and becomes a small act of joy.
Why This Works
Avocado has fat content that creates that mousse-like texture chocolate pudding usually needs cream to achieve. The cocoa powder dissolves into it without any lumps, and the maple syrup rounds out the bitter cocoa with just the right sweetness. There's no emulsifier, no cornstarch, no tricks—just the right ingredients in the right proportions doing exactly what you need them to do.
Storage and Make-Ahead
This pudding keeps in a sealed container in the fridge for about two days, though I've never had it last that long. You can assemble it a few hours ahead and chill it, which also deepens the chocolate flavor. The texture stays creamy because avocado doesn't firm up like eggs or dairy-based puddings, so there's no panic about the texture changing.
Swaps and Variations
Once you nail the base recipe, it becomes a playground. Espresso powder adds sophistication, a pinch of cayenne brings heat, and a tablespoon of almond butter deepens the richness without changing the texture. You can also reduce the milk slightly for a thicker consistency that's almost like a brownie fudge.
- Swap maple syrup for agave or date paste if that's what you have.
- Add a teaspoon of instant espresso powder to make it taste more grown-up and complex.
- Top with toasted coconut flakes, crushed pistachios, or even a drizzle of tahini for unexpected depth.
Save This pudding proves that the best desserts don't need to be complicated or loaded with things you can't pronounce. Sometimes the simplest combinations, made with attention and a little creativity, become the ones people actually remember.
Recipe Q&A
- → What makes avocados a good base for this dessert?
Avocados provide a creamy texture and healthy fats that create a rich and smooth consistency without dairy.
- → Can I adjust the sweetness level?
Yes, you can vary the maple syrup or add a bit more cocoa powder to suit your taste preferences.
- → What are some recommended toppings?
Fresh berries, shaved dark chocolate, chopped nuts, or coconut whipped cream all complement the flavors well.
- → Is any cooking required for this dessert?
No cooking is needed; simply blend all ingredients and chill for best texture and flavor.
- → Can this be made nut-free?
Yes, substitute almond milk with oat or soy milk to avoid tree nuts while maintaining creaminess.
- → How long can it be stored?
Store covered in the refrigerator for up to 2 days to retain freshness and texture.