Save to Pinterest I discovered this pudding by accident on a Tuesday afternoon when I was trying to use up some avocados before they went bad. My daughter had asked for chocolate mousse, but we were out of eggs and cream, so I grabbed what I had: an avocado, some cocoa powder, and a hopeful attitude. The moment that silky chocolate mixture hit my tongue, I realized I'd stumbled onto something special, and honestly, I've never looked back. Now it's become my secret weapon whenever I need dessert that feels indulgent but doesn't leave me feeling heavy.
Last summer, I made this for a potluck at my neighbor's place, and I almost didn't bring it because it sounded too simple. But watching people go back for seconds, asking what was in it, seeing their surprised faces when I said avocado—that's when I knew this recipe was doing something right. One guest even asked for the recipe because she wanted to prove to her skeptical kids that vegetables could be dessert.
Ingredients
- Ripe avocados: Look for ones that yield gently to pressure, not mushy. Two avocados give you that luxurious creaminess that makes this pudding feel fancy without any weird graininess.
- Unsweetened cocoa powder: The real star here, so don't go for the sweetened baking kind. It has to be unsweetened so you control the sweetness and get that deep, honest chocolate flavor.
- Almond milk or plant-based milk: This loosens everything up to pudding consistency. Start with a quarter cup and add more if you like it thinner, though I rarely need to.
- Maple syrup: It blends in completely smooth and adds a subtle sweetness that plays beautifully with chocolate. Honey works too if you're not vegan.
- Vanilla extract: Just a teaspoon rounds out the chocolate and adds a whisper of warmth.
- Fine sea salt: An eighth teaspoon might seem tiny, but it's the thing that makes people say, what is that flavor? It's salt cutting through the sweetness and making the chocolate pop.
Instructions
- Get everything into the processor:
- Scoop your avocado flesh into a food processor or blender along with the cocoa powder, milk, maple syrup, vanilla, and salt. Having everything measured and ready means you'll move quickly.
- Blend until silky:
- Run the processor for about a minute, stopping to scrape down the sides if cocoa powder clings to the walls. You're looking for completely smooth and creamy, no grainy bits, no streaks of green showing.
- Taste and tweak:
- This is important: take a tiny spoonful straight from the processor and taste. Maybe you want it sweeter, maybe you want more chocolate. Add what you need and pulse again.
- Spoon into bowls:
- Divide the pudding into serving bowls or tall glasses if you're feeling fancy. The texture is thick enough to hold its shape but yields to your spoon.
- Chill or serve:
- Thirty minutes in the fridge deepens the flavors and firms it up slightly, but honestly, you can eat it right away and it's still wonderful. Life's too short to wait for pudding if you don't want to.
- Top and enjoy:
- Fresh berries, a scatter of dark chocolate shavings, a dollop of coconut whipped cream, chopped nuts—whatever calls to you.
Save to Pinterest There was a moment when my sister, who's been vegetarian longer than I've known how to cook, tasted this and got quiet for a second. Then she said it reminded her of a chocolate mousse her grandmother made decades ago, the fancy kind that felt like a treat. Seeing that memory live on in a ten-minute avocado pudding made me realize that food isn't just about ingredients—it's about connection.
Why This Works Without Dairy
For years, I thought creamy desserts needed cream or eggs, but avocado changed that. The fat in avocado emulsifies with the cocoa and milk to create something that feels indulgent without any of the heavy richness you get from dairy. It's less about substitution and more about discovering that nature already had the perfect ingredient waiting for us to notice.
Customizing Your Pudding
The beauty of this recipe is that it's a framework, not a rigid rule. Some mornings I make it thinner and pour it into a glass like a drinking chocolate. Other times I go thicker and eat it with a spoon like mousse. I've added a splash of espresso powder, a hint of chili powder, even a tiny drizzle of almond butter for extra richness. Each version surprises me.
Making It Memorable
The small touches make this pudding feel special. A pinch of fleur de sel on top, a curl of dark chocolate, serving it in a real bowl instead of a plain cup—these things say you cared. The pudding itself is already doing the hard work of being delicious and healthy at the same time, so let the presentation celebrate that.
- Chill your bowls in the freezer for five minutes before serving to keep the pudding cool longer.
- Make it the night before if you need to, and store it covered in the fridge to prevent that oxidation problem I mentioned.
- Fresh berries on top aren't just pretty—they cut through the richness with brightness.
Save to Pinterest This pudding has become my proof that simple, real ingredients can create something that feels like indulgence. Make it once and you'll understand why I reach for it whenever I need dessert that's honest, quick, and genuinely delicious.
Recipe FAQs
- → How do ripe avocados affect texture?
Ripe avocados provide a creamy, smooth base that creates a rich texture without dairy.
- → Can I use other plant-based milk alternatives?
Yes, any plant-based milk like oat or soy works well and can adjust creaminess.
- → What toppings pair best with this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, and chopped nuts complement the flavors beautifully.
- → Is blending sufficient for preparation?
Yes, blending all ingredients until smooth achieves the perfect creamy consistency without cooking.
- → How should leftovers be stored?
Cover and refrigerate leftovers for up to two days to maintain freshness and flavor.