No Bake Chocolate Avocado Pudding
This No Bake Chocolate Avocado Pudding tastes just like your favourite childhood pudding! Thick and delectable, it takes only 10 minutes of prep!
It’s no surprise that I’m in love with avocados. They are one of the most flexible ingredients ever, great on their own, and even better mixed into something. Case in point? This creamy chocolate avocado pudding. I recently got an overhaul of avocados (because, obsession) and wanted to use it in every way I could possibly think of. Pairing it with chocolate just seemed like the best way to have this – I know, I know. If you’ve never tried chocolate and avocado mixed together you may be highly sceptical. Shun that scepticism far, far away my friends. This is possibly one of the world’s best combos, and you’re about to see why.
This isn’t my first chocolate and avocado dance. My Chocolate Avocado Ice Cream remains in my top 5 most popular recipes and the comments, the last being “holy mother this is amazing”, pretty much explain why. You can’t taste the avocado one bit. In fact, all you taste is “why haven’t I made this before” and “why did I tell my family I was making this I want to eat it all for myself”.
Endless visions of happiness essentially.
So what do we have? Avocado, cocoa powder, banana, coconut cream and optional chocolate chips/cacao nibs make up this creamy chocolate avocado pudding. These powerhouse ingredients also make this a really superfood dessert too – win, win. You can be confident knowing that not only does this taste absolutely amazing, creamy, and like your favourite chocolate pudding (am I the only one?!) but that you’re doing great things to your body.
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.