Chocolate Avocado Pudding. Yep, Its a Thing.
This Chocolate Avocado Pudding is SO EASY! Creamy, rich, and healthy, it’s a guilt-free dessert you’ll love.
Equipment
- Food processor or blender
- Spatula
- Measuring cups and spoons
- Serving dishes or bowls
Ingredients
Main Ingredients
- 4 ripe avocados slightly soft to the touch for optimal creaminess
- 1/4 cup light coconut milk adds a hint of sweetness and creaminess
- 4 tablespoons unsweetened dark cocoa powder use good-quality cocoa for best flavor
- 3 tablespoons honey feel free to adjust to taste or substitute with maple syrup
- 2 ounces dark chocolate 72% or higher, melted
- 2 teaspoons vanilla extract adds warmth to pudding
- 1/8 teaspoon salt just a pinch to enhance flavors
- whipped cream or coconut whipped cream for serving, optional
- sprinkles or cocoa nibs for garnish
Instructions
Preparation
- Cut the ripe avocados in half and remove the pits. Scoop the flesh into your food processor or blender.
- Add light coconut milk, melted dark chocolate, unsweetened cocoa powder, honey, vanilla extract, and salt to the avocados.
- Blend everything together until completely smooth. Scrape down the sides as needed to ensure even blending. The texture should be velvety with no lumps.
- Taste the pudding and adjust sweetness by adding more honey or maple syrup if desired. Blend again to combine.
- Transfer pudding to serving bowls or a large dish. Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.
- Serve topped with whipped cream or coconut whipped cream and garnish with sprinkles or cocoa nibs. Enjoy!
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Freeze pudding in popsicle molds for a refreshing summer treat.
- Store leftovers in an airtight container in the fridge up to 3 days; stir before serving if browning occurs.