Chocolate Avocado Pudding

This Chocolate Avocado Pudding is ultra rich and decadent, with the creamiest texture and deepest chocolate flavour. Just 10 minutes of prep!

Course Desserts

Cuisine American

Prep Time 10

Chilling Time 3

Total Time 3 10

Servings servings

Calories 333

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

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!

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.