Avocado pudding was a trend years ago but I never hopped off that train. If you never tried it, here's your chance! It’s taken me awhile to perfect it, and let's just say it's perfect. When I have too many ripe avocados lying around it's my go to (sorry guacamole) Seriously, no one will know the difference between this and real deal chocolate pudding. This will be your new real deal chocolate pudding, free of sugar, dairy and all the other proven to be not needed ingredients for a divine treat.
Prep: 10 min
Cook: 2 hours (chill time)
Total: 2 h 10 min
2 large, ripe avocados
½ cup quality unsweetened cocoa powder
1 tbsp coconut oil
½ cup pure maple syrup
1 tsp vanilla extract
2 tbsp honey (optional, see tips)
½ tsp sea salt
½ cup hot water + more as needed
Whipped coconut cream or, coconut yogurt
Cacao nibs & flaky sea salt
Pit your avocados and scoop flesh into a powerful blender or food processor. Add cocoa powder, vanilla, salt, coconut oil, maple and honey (if using). With the motor running gradually stream in your hot water. Blend until smooth and creamy, taking breaks to scrape down sides and add more water until you reach desired consistency.
Divide into serving bowls, or into one large container and cover. Chill for at least 2 hours or more.
For serving, top with whipped coconut cream or coconut yogurt, a sprinkle of cacao nibs and flaky sea salt.
Pudding can be stored for 3-4 days covered in the fridge!
The honey here is optional, for extra sweet fans I suggest adding it or if you're serving others who aren't used to “healthier desserts”. It also helps to add an even more “puddingy” texture.
Add a drop of pure peppermint oil to turn this into chocolate mint pudding.