Pin It I discovered this pudding by accident on a Tuesday afternoon when I had three overripe avocados staring me down and absolutely zero plans for dinner dessert. Instead of making the usual toast, I wondered what would happen if I threw them into the blender with chocolate—and honestly, I wasn't sure if it would work. Ten minutes later, I had something so silky and indulgent that my roommate asked if I'd secretly started keeping a pastry chef in the kitchen. It became my go-to recipe whenever I wanted something that felt like cheating on healthy eating.
My best friend called me stressed one evening because she'd committed to bringing dessert to a last-minute dinner party and had nothing ready. I talked her through this recipe over the phone, and she made it in her tiny apartment kitchen with whatever milk she had in the fridge. When she texted me the next day saying everyone asked for the recipe and kept calling it the best chocolate dessert they'd had all year, I finally understood why I kept making this thing over and over.
Ingredients
- 2 ripe avocados, peeled and pitted: This is your whole pudding foundation, so they need to be that perfect stage where they yield gently to pressure but aren't brown inside. If they're still firm, give them another day on the counter.
- 1/4 cup unsweetened cocoa powder: Don't grab the sweetened stuff by mistake—it'll throw off your sweetness balance and ruin the whole vibe. Good cocoa powder tastes slightly bitter and makes this feel like real chocolate.
- 1/4 cup almond milk or plant-based milk: This controls the thickness, so start with this amount and adjust if you want it looser or denser after blending.
- 1/4 cup pure maple syrup: It dissolves smoothly and adds this subtle depth that regular sugar can't quite match, though honey works great if that's what you have.
- 1 tsp vanilla extract: One teaspoon sounds small, but it rounds out the chocolate flavor and keeps it from tasting flat or one-dimensional.
- 1/8 tsp fine sea salt: This tiny pinch does something magical—it makes the chocolate taste darker and more pronounced without adding any salty flavor.
Instructions
- Gather your avocados and get ready:
- Halve your avocados lengthwise, twist them open, and scoop the flesh into your food processor or blender. There's something satisfying about how easily they give way once they're ripe enough.
- Combine everything and blend:
- Dump in your cocoa powder, milk, maple syrup, vanilla, and salt, then pulse until it comes together into something smooth and cloud-like. You might need to scrape down the sides once or twice, but don't overthink it—this is hard to actually mess up.
- Taste and adjust:
- This is where you get to play chef. If it needs more sweetness, add a drizzle more maple syrup; if you want deeper chocolate flavor, add another pinch of cocoa powder. Trust your palate here.
- Transfer and chill:
- Spoon the pudding into bowls or fancy glasses and slide them into the refrigerator for at least thirty minutes if you have the time. The flavor deepens as it sits, but if you're hungry now, eat it warm straight from the blender—nobody's judging.
Pin It I made this for my mom when she was going through a phase of avoiding dairy, and watching her face light up when she realized she was eating chocolate pudding that didn't contain any cream made me feel like I'd discovered something genuinely useful. It became this little bridge moment where healthy eating didn't feel like deprivation anymore—it felt like having a secret that worked.
The Secret of Avocado in Chocolate
The first time someone told me about hiding avocado in chocolate desserts, I was skeptical in that stubborn way you get about food combinations that sound weird. But avocado doesn't taste like anything in chocolate—it dissolves completely and becomes pure creaminess, letting the cocoa and sweetness take center stage. Once I understood that, I stopped wondering if people would know and started wondering why more desserts don't use this trick. It's like the avocado knows it's not supposed to be there, so it just adds texture and gets out of the way.
Toppings That Finish the Story
This pudding is lovely on its own, but toppings transform it from simple to memorable. Fresh berries add brightness and a slight tartness that cuts through the richness perfectly, while shaved dark chocolate on top feels fancy without requiring any actual skill. Coconut whipped cream feels indulgent if you're going whole plant-based, and crushed nuts add a texture contrast that makes each spoonful interesting. I've also found that a tiny sprinkle of fleur de sel on top somehow makes the chocolate taste even more chocolatey, like the salt is unlocking a door you didn't know was there.
Making It Your Own
The beauty of this recipe is how forgiving and adaptable it actually is once you understand the base formula. I've made it with different nut milks depending on what I had, swapped honey for maple syrup without any issue, and even added a tiny bit of espresso powder when I wanted it to taste less sweet and more grown-up. Some people add orange zest, others add a pinch of cayenne for a subtle heat that sneaks up on you. The pudding always comes out creamy and delicious because the foundation is solid.
- Add 1 tablespoon of melted dark chocolate for extra richness if you're feeling decadent.
- Try orange zest or a hint of cayenne if you want to surprise your palate.
- Make it a day ahead and the flavors deepen and meld together even more beautifully.
Pin It This pudding reminds me that the best desserts aren't complicated or pretentious—they're the ones that make people happy with simple ingredients and honest flavor. Make it for someone you love, or make it just for yourself when you need something that feels like comfort and indulgence at once.
Recipe Questions & Answers
- → Can I use other plant-based milks?
Yes, almond milk is suggested, but oat, soy, or coconut milk work well too, adjusting flavor and creaminess to your preference.
- → How do I make it thicker?
Reduce the amount of plant-based milk slightly or add a tablespoon of melted dark chocolate for extra richness and thickness.
- → Is chilling necessary?
Chilling for at least 30 minutes enhances flavor and texture, but it can be enjoyed immediately for a softer consistency.
- → What toppings complement this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, and chopped nuts add texture and flavor contrasts.
- → How to store leftovers?
Keep covered in the refrigerator for up to two days to maintain freshness and taste.