Save I discovered this pudding entirely by accident on a Tuesday afternoon when I had two perfectly ripe avocados sitting on my counter and absolutely nothing sweet in the house. I'd been craving chocolate all day, and instead of running to the store, I started rummaging through the pantry. The moment I blended those creamy avocados with cocoa powder and tasted the result, I realized I'd stumbled onto something magical—chocolate that felt indulgent but didn't leave me feeling weighed down. Now it's become my go-to when I want dessert without the fuss.
I made this for a friend who'd just mentioned being dairy-intolerant, and I loved watching her face when I told her the secret ingredient was avocado. She was convinced I was hiding butter somewhere. The confidence she had digging into that bowl, the relief of finally having a dessert that was just for her—that's when I knew this recipe was a keeper. It's become my weapon against "I can't have that" moments in the kitchen.
Ingredients
- 2 ripe avocados, peeled and pitted: The foundation of everything—they need to yield gently to pressure but not be spotted with brown. Unripe avocados will turn your pudding gritty; overripe ones might taste slightly fermented.
- 1/4 cup unsweetened cocoa powder: The real stuff, not the sweetened kind hiding sugar. Dutch-processed cocoa gives a deeper flavor, but natural works just fine too.
- 1/4 cup almond milk or plant-based milk: This controls the texture—too little and you'll be wrestling the blender, too much and it breaks into a mousse. Start here and adjust based on how thick you like it.
- 1/4 cup pure maple syrup: Honey works if you're not vegan, but the maple adds an understated richness that plain sugar never could.
- 1 tsp vanilla extract: A small amount that whispers rather than shouts, balancing the cocoa's intensity.
- 1/8 tsp fine sea salt: This tiny pinch is what makes chocolate taste like chocolate instead of just bitter powder.
Instructions
- Combine everything in your blender:
- Drop in the avocado halves, cocoa powder, milk, maple syrup, vanilla, and salt. You'll see what looks like a mess at first—just wait. The sound of the blender will shift from chunky and hesitant to a smooth, consistent whir once everything starts coming together.
- Blend until absolutely creamy:
- Stop a couple times to scrape down the sides with a spatula, especially around the bottom where cocoa powder likes to hide. Keep going until there are no flecks or lumps—this is what separates pudding from chunky chocolate soup.
- Taste and adjust:
- This step matters because cocoa powder intensity varies between brands, and sweetness is deeply personal. Add more syrup if it needs it, or another teaspoon of cocoa if you want it darker.
- Spoon into bowls:
- You can serve it immediately if you're impatient, but chilling it for thirty minutes really does change the game—the texture becomes more set, more luxurious.
- Top with what calls to you:
- Berries cut through the richness, dark chocolate shavings make it feel fancier, whipped cream makes it indulgent. Or just eat it plain and let the chocolate speak for itself.
Save I made a batch for my sister's book club one evening, expecting it to be a side note to the actual dessert I'd planned. It disappeared before the main course ended. Now every time she hosts, someone asks if I'm bringing "that chocolate thing." There's something deeply satisfying about a dessert that makes people happy while also making them feel cared for.
The Creamy Magic of Avocado
Avocados in dessert might sound strange until you understand that they're basically neutral fat delivery systems with a texture that becomes impossibly creamy when blended. They don't taste like guacamole when paired with chocolate, cinnamon, and vanilla—they become invisible, leaving behind only richness and body. This is why vegan baking keeps rediscovering them.
Texture Secrets You Can Control
The ratio of liquid to solid is everything here. Less milk means denser pudding that holds its shape in a spoon, while more milk gives you something closer to mousse. I like mine somewhere in the middle, with enough body to feel luxurious but soft enough to eat without a spoon if you're being lazy. Every blender is different, so pay attention to what yours produces and adjust future batches accordingly.
Playing with Flavor
The simplicity of this recipe is its greatest strength—once you master the basic version, you can bend it in any direction. A tiny splash of espresso powder deepens the chocolate without making it taste like coffee. A pinch of cayenne adds mystery. Even a teaspoon of mint extract transforms it into something completely different. Think of this as a template you own rather than a rule you follow.
- Add 1 tablespoon of melted dark chocolate for extra richness and complexity.
- Substitute cocoa powder with carob powder if you want a gentler, less bitter chocolate flavor.
- Store covered in the refrigerator for up to two days, though it's honestly best enjoyed fresh or the day after.
Save This pudding taught me that sometimes the best recipes are the ones we stumble into when we're not looking for perfection, just something good to eat. It's become the kind of dessert I make when I want to say "you matter" without saying it out loud.
Recipe FAQ
- → What makes the pudding creamy without dairy?
Ripe avocados provide a naturally smooth and creamy texture, replacing traditional dairy components.
- → Can I adjust the sweetness level?
Yes, the sweetness can be modified by varying the amount of maple syrup or adding honey if preferred.
- → How can I make the pudding thicker?
Reducing the amount of plant-based milk results in a thicker, richer consistency.
- → What optional toppings complement this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts enhance both flavor and texture.
- → How long can the dessert be stored?
Stored covered in the refrigerator, it remains fresh for up to two days.