This Chocolate Avocado Pudding is a luscious one-step recipe that comes together in 5 minutes. It’s the easiest, most satisfying chocolatey treat ever!
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I finally did it: I made a dessert with avocado. I’d been toying with the idea for a while, ever since I spied avocado ice cream recipes on other blogs. It was obvious to me that the creamy nature of avocado made it a natural fit to sweet dishes, but I never got around to try any. A recipe published recently by a friend and fellow Quebec blogger suddenly turned my desire into action: Chocolate Avocado Pudding…? It seemed so easy, something I could whip up in minutes. There were no excuses to put off the experiment anymore.
It’s literally a one-step dessert, but it’ll blow your mind. The best custard would hardly manage to match the luscious creaminess the avocado lends to this pudding. All chocolate avocado pudding recipes say that “nobody can tell there’s avocado in there” and it’s true, especially kids, although I think that once you know what’s the secret ingredient, you have a sort of “eureka” moment, suddenly getting where you’ve tasted that silkiness before.
I played around with the recipe a bit: after adding ¼ cup [60 ml] cocoa, like my friend’s recipe stated, I found the avocado flavor to be a little too present still and the mixture weirdly tasted midway between chocolate pudding and guacamole. The cocoa powder brand you use probably influences how much you need to add. I like an assertive dark chocolate flavor so I ended up using ½ cup [125 ml]. I suggest you start by adding ¼ cup [60 ml] and then add more to taste.
There are many great things about this dessert: First it’s good for you. Yay for all of avocados’ health benefits! Second, there’s little sugar in there, so it’s good for you. You may even call it a healthy dessert (no, that is not an oxymoron!). Third, it’s vegan and you can easily make it dairy-free, so it’s good for everyone.
Not that you should have this dessert because it’s good for you. Make it because it’s amazing. Believe me.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
How many days in advance can this be made while still maintaining its freshness?
You can make the pudding up to two days in advance. Hope you like it!
I used DAGOBA unsweetened organic cacao powder. Beautiful!
OK, I just added 1/4 cup more cocoa powder, a tablespoon of coconut milk, and some more maple syrup, and it tastes much better. Still wondering what kind of effect agave will have.
I made this with unsweetened almond milk and maple syrup. I’m thinking of substituting agave syrup for the maple syrup. Most vegans don’t eat honey, which I don’t understand.
I tried this. IT WAS AWESOME!!!!! My dinner guests thought it was super creamy. My four year old wanted more and was upset it was gone, and he doesn’t like avocodo. Yeah you do have to play with the amount of coco powder. Thank you for the killer recipie!
Just tried this today–couldn’t believe how good it was! I encountered the same guac/chocolate taste at 1/4th a cup, and adding more cocoa powder really did the trick.
Thanks for a great recipe!
Ma foodie de 13 ans a tout de suite détecté l’avocat, qui reste tout de même présent surtout à cause de sa texture soyeuse. J’ai trouvé que ce pudding était bon sur le coup, mais est devenu extraordinairement délicieux le lendemain, le chocolat ayant pris le dessus sur l’avocat! (même avec le cacao ordinaire que j’avais sous la main!)
Moi aussi j’ai trouvé que la saveur prenait de la valeur avec le repos!
I love the idea of disguising vegetables in desserts! Nicely done!
Avocado is a fruit.
I have done this recipe before as well and found that the powdered chocolate didn’t incorporate well simply in a blender or food processor. I ended up mixing everything but the avocado to make sure the chocolate incorporated into the liquid thoroughly. In my recipe melted vegan chocolate chips into almond milk and whisked in cocoa powder, vanilla, instant espresso powder, salt, and sweetener. After this was done I added the avocado as the last step in the blender. This method took away the flavor of the avocado making the chocolate the prominent flavor.
Brett, did you sift your cocoa? I used this recipe and didn’t have any problems incorporating the cocoa powder.
This is something I would like to try, especially for my daughter who loves chocolate, of course, but kind of avoid avocado:) Thanks for the idea.
I promise she won’t know there’s avocado in there! It tastes amazing and it’s good for you. Best of both worlds!