Chocolate Avocado Pudding
Rich chocolate pudding made healthier with the use of avocados. This pudding is easy to make and uses just a few ingredients. It makes a great afternoon snack or dessert.
This post is written in partnership with and sponsored by the California Avocado Commission.
In addition to putting avocado on toast or in salads, I really love adding avocados to my desserts. It makes them healthier without sacrificing on taste. The rich and creamy texture of avocado makes it a perfect substitute for many desserts, like this pudding.
What I love about this recipe is how simple it is. Almost all the ingredients (except the avocados) are ingredients you likely have in your pantry. Everything is added to a food processor and blended until smooth. Then you let it chill in the fridge to set and it’s ready to eat!
It may seem unusual to use avocados in desserts, but it’s fairly common in California and avocado desserts are often featured on restaurant menus this time of year. Even though avocados are not sweet themselves, their mild flavor and creamy texture make them a great substitute for butter or oil in baked goods. In particular, hass avocados (which is the leading variety grown in California) are an especially creamy variety of avocado, allowing them to seemlessly blend into desserts.
This chocolate pudding uses the avocados to create the creamy, silky pudding base. The chocolate flavor covers most of the avocado flavor though there is a very mild avocado flavor that you can detect if you are searching for it. You could completely mask the avocado flavor with more sugar and chocolate but I wanted to keep it a little healthier.
For another creamy chocolate dessert be sure to check out my easy 2 Ingredient Chocolate Mousse!
- 2 large ripe avocados skin and pit removed and cut into small cubes (about 11 oz of cubed avocado)
- 2 oz dark or semisweet chocolate melted
- 2 tbsp cocoa powder
- 4 tbsp honey
- ½ tsp vanilla
- milk any type, optional
- whipped coconut cream
- fresh strawberry slices
Add all ingredients except milk into food processor. Blend on high speed until smooth. Taste and add more honey if needed. If you prefer a thinner consistency, you can add some milk to thin the pudding. (I did not add any to mine because I wanted a thick pudding). Blend again if needed.
Dish pudding out into individual bowls or containers. Chill for about 1 hour to set. Serve chilled. If desired, top with fresh fruit and/or whipped coconut cream.
- Nutrition estimate does not include the milk or the optional toppings.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Chocolate Avocado Pudding
Amount Per Serving (0.25 of recipe)
Calories 272 Calories from Fat 148
% Daily Value*
Total Fat 16.4g 25%
Saturated Fat 4.4g 22%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 7.8g
Sodium 7.6mg 0%
Total Carbohydrates 34.8g 12%
Dietary Fiber 7.2g 29%
Protein 3.1g 6%
Vitamin C 12%
* Percent Daily Values are based on a 2000 calorie diet.
As stated above, this recipe is sponsored by the California Avocado Commission. All opinions expressed are my own.