Save I discovered this pudding completely by accident one afternoon when I had three perfectly ripe avocados sitting on my counter and absolutely nothing sweet in the house. A friend had just mentioned craving chocolate, so I wondered what would happen if I threw those avocados into my blender with some cocoa powder and milk. The first spoonful shocked me—rich, silky, genuinely chocolatey, with no trace of avocado flavor at all. It became an instant favorite for lazy desserts and impressing people who couldn't believe there was no cream involved.
The first time I served this to my sister, she asked for the recipe before finishing her bowl. She'd been skeptical about avocado in chocolate, which made her reaction even better—that moment of realizing something unexpected could be genuinely delicious is exactly why I keep making it.
Ingredients
- Ripe avocados: They're the secret texture maker here—choose ones that yield slightly to pressure but aren't mushy, and don't skip the ripeness check or you'll taste graininess instead of creaminess.
- Unsweetened cocoa powder: This is your flavor backbone, so buy good quality if you can; cheap cocoa tastes thin and bitter by comparison.
- Almond milk: Any plant-based milk works, but almond's mild flavor gets out of the way and lets chocolate shine.
- Maple syrup: Pure maple adds warmth that regular sugar doesn't; honey works too if you're not vegan.
- Vanilla extract: Just a teaspoon deepens the chocolate without making it taste vanilla-forward.
- Sea salt: This tiny pinch is the magic trick that makes chocolate taste more like itself.
Instructions
- Blend the foundation:
- Add avocados, cocoa powder, milk, maple syrup, vanilla, and salt to your blender and pulse a few times before going full speed. You'll see it transform from chunky and gray-green to silky and brown within seconds.
- Achieve silky smoothness:
- Blend on high until completely creamy, stopping to scrape down the sides once or twice so nothing hides in the corners.
- Taste and adjust:
- This is your moment to be honest—if you want more chocolate intensity, add a bit more cocoa powder; if it needs sweetness, drizzle in a little more maple syrup.
- Transfer to bowls:
- Spoon the pudding into serving dishes, which sounds simple but feels more intentional than pouring.
- Chill if you have time:
- Thirty minutes in the fridge lets the flavors settle and the texture firm up slightly, though it's delicious straight from the blender too.
- Top and serve:
- Scatter whatever toppings you have—berries, dark chocolate shards, coconut cream—and serve immediately.
Save What surprised me most was how this pudding became my go-to dessert for those nights when I wanted chocolate but didn't want to feel heavy afterward. It somehow manages to feel indulgent and nourishing at the same time.
Why This Works Without Dairy
Avocado is naturally creamy because of its fat content, which means it tricks your mouth into thinking it's eating something rich like chocolate mousse or cream-based pudding. The cocoa powder carries all the chocolate flavor, while the plant-based milk just helps everything blend smoothly. You don't miss dairy at all because the texture does the heavy lifting.
Topping Combinations That Elevate Everything
The toppings make this pudding feel finished and intentional. Fresh raspberries bring tartness that plays beautifully against the sweetness, while dark chocolate shards add a snappy texture contrast. Coconut whipped cream makes it feel fancy, and a tiny pinch of sea salt on top reminds your mouth what you're eating.
Make It Your Own
This recipe is forgiving and flexible, which is part of why I make it constantly. Adjust the sweetness and chocolate intensity to match your preferences, and don't be afraid to experiment with different plant-based milks or add a tablespoon of melted dark chocolate for extra richness.
- For a thicker pudding that holds a spoon, use less milk and increase chill time.
- For extra chocolate depth, melt good quality dark chocolate and swirl it in before serving.
- Keeps covered in the refrigerator for up to two days, though it's best enjoyed fresh.
Save This pudding has taught me that the best desserts aren't always the ones with the longest ingredient lists—sometimes it's just avocado, cocoa, and the confidence to try something unconventional. Make it once and it becomes a permanent kitchen secret.
Common recipe questions
- → What makes this dessert dairy-free?
It uses almond milk and avocados instead of dairy products to keep it creamy and smooth without lactose.
- → Can I use a different sweetener besides maple syrup?
Yes, honey or agave syrup can be used as alternatives depending on your preference or dietary needs.
- → How do I achieve a thicker consistency?
Reduce the amount of plant-based milk slightly or add melted dark chocolate to enrich thickness and flavor.
- → Are there any allergen considerations?
This preparation contains tree nuts from almond milk and optional toppings; oat or soy milk can replace almond milk for nut-free versions.
- → What toppings pair best with this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts complement the creamy texture and add varied flavors.