Save I discovered this pudding on a Tuesday when my friend showed up with a bag of overripe avocados from her garden and declared she was done eating them plain. We had chocolate in the pantry and plant-based milk in the fridge, so we threw caution to the wind and blended them together. The result was so impossibly creamy and rich that I couldn't believe there was no cream involved, and honestly, I've been making it ever since.
My sister brought her new partner over for dinner and I made this for dessert without warning, curious to see if someone who grew up on traditional chocolate mousse would even notice the avocado. He went back for seconds and spent a solid five minutes trying to guess what made it so creamy before I finally told him. His face when he realized it was avocado was absolutely worth it.
Ingredients
- 2 ripe avocados, peeled and pitted: Look for avocados that yield slightly to gentle pressure, not ones that are mushy or have dark spots inside, since this is a raw dish and texture matters.
- 1/4 cup (25 g) unsweetened cocoa powder: This is your main flavor, so don't skimp on quality here—I learned this the hard way with bargain cocoa.
- 1/4 cup (60 ml) almond milk (or other plant-based milk): This acts as your liquid base and cream substitute, so pick whichever milk you actually enjoy drinking.
- 1/4 cup (60 ml) pure maple syrup (or honey if not vegan): Maple syrup adds a subtle depth that refined sugar just can't touch.
- 1 tsp vanilla extract: Real vanilla makes a noticeable difference here since there's nowhere for cheap extract to hide.
- 1/8 tsp fine sea salt: Just enough to make the chocolate sing without making anything taste salty.
Instructions
- Combine everything in your blender:
- Add the avocados, cocoa powder, milk, maple syrup, vanilla, and salt to a food processor or high-speed blender. You'll notice the cocoa powder looks like it's going to be gritty and disappointing, but trust me.
- Blend until completely smooth:
- Turn it on and let it go for a solid minute, scraping down the sides halfway through. You're looking for the texture of soft serve ice cream, not a thin pudding.
- Taste and adjust:
- This is the moment where you get to make it exactly how you like it—add more cocoa if you want deeper chocolate, more syrup if you want more sweetness, or a pinch more salt to amplify the flavors.
- Spoon into bowls:
- Divide the pudding among serving glasses or bowls, and here's where patience pays off: let it chill for at least 30 minutes if you can manage it, because the flavors settle and develop in a way that tastes even better cold.
- Top and serve:
- Add whatever toppings call to you—berries, chocolate shavings, coconut cream, crushed nuts—whatever makes you happy.
Save I made this for my nephew's birthday party when he announced he was going vegan, and watching a group of six-year-olds demolish chocolate pudding without realizing they were eating avocado felt like a small victory. One kid asked if it was magic, and honestly, I'm still not sure she was wrong.
Why This Recipe Works
Avocado is basically nature's answer to heavy cream—it creates that luxurious, velvety mouthfeel without needing dairy at all. The cocoa powder dissolves into the fat from the avocado perfectly, creating a texture that feels far more decadent than anything this easy should be. The maple syrup adds roundness and prevents the pudding from tasting thin or overly chocolate-forward, while the salt at the end ties everything together.
Storage and Make-Ahead
This pudding will keep for up to 2 days in a covered container in the fridge, though I've never actually had any last that long. If you want to prep ahead, you can refrigerate the blended mixture and top it with fresh ingredients right before serving, which prevents the toppings from getting soggy.
Variations and Swaps
Once you understand how this pudding works, you can play around with it endlessly. I've added a tablespoon of melted dark chocolate for extra richness, swapped the vanilla for peppermint extract, and even stirred in a spoonful of almond butter for a deeper, nuttier pudding. The base recipe is flexible enough to handle whatever you want to throw at it, which is part of why I keep coming back to it.
- If you want it thicker, use less milk—add it a tablespoon at a time until you hit the consistency you love.
- For nut-free versions, swap almond milk for oat or soy milk, and skip the nut toppings.
- Leftover pudding makes an incredible smoothie base if you ever need to use it up.
Save This pudding has become my answer to the question "Can I bring something vegan?" at literally any gathering, because it proves that eating plant-based doesn't mean sacrificing richness or flavor. Every time someone asks what's in it and I tell them, their surprise is its own kind of reward.
Recipe FAQ
- → Can I substitute almond milk with other plant milks?
Yes, you can use oat, soy, or coconut milk to suit different dietary needs or flavor preferences.
- → How can I adjust the sweetness or richness?
Adjust sweetness by adding more maple syrup or honey, and increase richness by blending in melted dark chocolate.
- → What toppings complement this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts add texture and flavor contrasts.
- → How long should I chill before serving?
Chilling for at least 30 minutes improves texture and flavor, but it can be served immediately if preferred.
- → Is this appropriate for gluten-free and vegan diets?
Yes, the ingredients used naturally avoid gluten and dairy. Honey can be replaced with maple syrup to maintain vegan standards.