10-Minute Chocolate Avocado Pudding
This Chocolate Avocado Pudding is ultra-rich and decadent, with the creamiest texture and deepest chocolate flavour. Best of all, you only need 10 minutes to make it!
If you’re used to using your avocados for Guacamole, you may be skeptical about the idea of this chocolate avocado pudding. But one taste and you’ll be a believer! The neutral flavour and richness of avocado make for the perfect pairing with cocoa powder. Like my Chocolate Avocado Ice Cream, this pudding is creamy and decadent, and you’ll never guess that it’s made with avocado. Promise!
Why This Chocolate Avocado Pudding Is a Must-Make
When you can make a fantastic chocolate dessert with zero white sugar, that’s a win in my book! Here’s why you’re going to love this recipe.
- Inspired by a tried-and-true favourite. My chocolate avocado ice cream remains one of my top 5 most popular recipes and this chocolate avocado pudding is based on the same idea of using avocado as a substitute for heavy cream.
- Made with wholesome ingredients. Avocado, cocoa powder, banana, coconut cream, and optional chocolate chips or cacao nibs make this recipe a superfood dessert that doesn’t leave you with sugar overload after eating it.
- So easy to make. With just 10 minutes of hands-on time, truly the hardest thing about this recipe is finding that perfectly ripe avocado at the grocery store.
Notes on Ingredients
The ingredient list for this chocolate avocado pudding is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Avocado – I use a Hass avocado, which is the most common variety at grocery stores.
- Coconut cream – I buy a can of coconut cream, but you can also refrigerate a can of coconut milk overnight, then scoop the coconut cream from the top.
- Sweetener – I use maple syrup or agave nectar, but I’ve also made this with Date Syrup when I had it on hand.
- Banana – This adds extra sweetness and creaminess.
- Unsweetened cocoa/cacao powder – Cacao is a less processed form of cocoa.
- Cacao nibs or chocolate chips – Cacao nibs will add some crunch and intense chocolate flavour, while chocolate chips add more sweetness.
How to Make Chocolate Avocado Pudding
You won’t believe how easy it is to make decadent chocolate pudding with avocado! Here’s what you’ll need to do.
- Blend the avocado and coconut cream. Add them to a food processor and process until the mixture is smooth.
- Make it sweet and chocolatey. Blend in the maple syrup, banana, and cocoa powder.
- Add some texture. If you’re using cacao nibs or chocolate chips, add those now and pulse once or twice, just to combine but not blend them.
- Chill. Divide the pudding into bowls, cups, or ramekins and press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 3 hours to set before serving.
Tips and Variations
This chocolate avocado pudding is super easy, but I have a few more tips to help you make sure it turns out perfect.
- No food processor? No problem! You can make this recipe in a blender. A high-speed or bullet-style blender is best. With a regular blender, it can help to add the maple syrup with the avocado and coconut cream so you have a little extra liquid to keep the blade moving.
- Add some extract. A splash of vanilla extract is delicious in this pudding, or try peppermint extract for a chocolate peppermint avocado pudding.
- Sweeten to taste. The riper the banana, the sweeter your pudding will be. If your banana isn’t very ripe, you’ll likely need to add more maple syrup.
Serving Suggestions
I like to add a dollop of Coconut Whipped Cream or Cashew Whipped Cream, a dusting of cocoa powder, and a sprig of mint if I’m making this chocolate avocado pudding for a party. (It’s easy to scale up and it always impresses!) Otherwise, I just eat it as-is or with some fresh raspberries or strawberries on top.
How to Store
- Refrigerator: Chill this chocolate avocado pudding covered in the refrigerator for up to 3 days.
- Freezer: Freezing can change the texture of this pudding, but if you’re okay with risking it, you can transfer the pudding to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge before serving.
More Recipes for Chocolate Lovers
Enjoy friends! If you make this chocolate avocado pudding, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chocolate Avocado Pudding
Ingredients
- 1 small ripe avocado, pitted and peeled (mine was 6.5 ounces unpeeled, or about 90g)
- 1/3 cup thick white coconut cream, (check notes for how to make this from coconut milk), 80mL
- 1/4 cup maple syrup or agave nectar, 60mL
- 1 small small banana, mashed, 100g
- 1/3 cup unsweetened cocoa/cacao powder, 35g
- 1 tablespoon cacao nibs, or chocolate chips (optional), 10g
Instructions
- Add the avocado and coconut cream to a food processor and pulse together until incorporated.
- Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.
- Add the cacao nibs if desired and blend again.
- Scoop the pudding into one container or 3-4 mini containers. Cover the top with saran wrap, pressing until the pudding so that water doesn’t condense in the pudding.
- Place in your fridge for at least 3 hours to set.
- Garnish with a mint leaf, coconut whipped cream and a sprinkling of cocoa powder.
- Enjoy!
Notes
- You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. The cream will separate from the water. The next day, scoop out the thick coconut cream to equal 1/3 cup. You can store the rest of the coconut cream in a container and use otherwise, and then pour out the liquid coconut water and drink it or use it in a smoothie.
- Refrigerator: Chill this chocolate avocado pudding covered in the refrigerator for up to 3 days.
- Freezer: Freezing can change the texture of this pudding, but if you’re okay with risking it, you can transfer the pudding to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi! Will this last a few days in the fridge or even a day. Or do I have to eat it right away
Hi April it will last a few days in the fridge for sure!
This recipe is the best recipe for pudding!!!!!!!!!!!!!!
Jessica is THE BEST BAKER 👩🏾🍳
Hi Jessica! So I made today because our college age student had all 4 wisdom teeth pulled. I doubled the recipe; used the TJ coconut cream and only used a total of 1/3 cup maple syrup because the bananas were pretty ripe. Also added 3T Complememt vegan protein powder. Blended in high speed blender and it is superb! Thick, creamy and great chocolate flavor(I used cacao powder and no cacao nibs). I must say also there was not a strong banana, coconut or avocado flavor. I thought one might overpower the other.
Excellent recipe and I feel better about it being more on the healthy side. Thanks for your great recipes!!
Hi Barb,
One, I hope your college age student heals so well!! My husband just had all of his wisdom teeth pulled too so I know it’s quite a healing process. Thanks so much for sharing the alternatives/changes that you made and I’m so happy this works high protein, too!! Exactly – I love that this doesn’t have any overpowering flavour from the fruit! You’re so incredibly welcome and thanks so much for your review!
You are welcome! Getting ready to make it again. And I hope your husband recovered well.
Thank you so much, Barb.