Chocolate Avocado Pudding
Thick, glossy chocolate pudding blended from ripe avocado, cocoa and coconut milk in about 10 minutes. It is dairy-free and egg-free, and most people never guess the secret ingredient.
Nutrition per serving
½ cup- Net carbs
- 3.8g
- Calories
- 199kcal
- Protein
- 3.5g
- Fat
- 18g
- Total carbs
- 22 g
- Fiber
- 7.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Peanut butter: Two tablespoons of natural peanut butter blended in for a chocolate-peanut butter pudding that is even thicker and more filling.
- Blend the peanut butter in with everything else. It thickens the pudding, so add a splash more coconut milk if needed.
Mocha: Cooled espresso replaces half the coconut milk, for a lighter pudding with a deep coffee-chocolate flavor.
- Blend the cooled espresso in with the coconut milk. Use fully cooled coffee; warm liquid turns avocado bitter.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $5.17 for 4 servings ($1.29 each) · how we estimate
Instructions
-
Put the avocado, cocoa, sweetener, coconut milk, vanilla and salt in a food processor or high-speed blender.
-
Blend for 1–2 minutes, scraping down the sides twice, until completely smooth and glossy with no green flecks.
-
Taste and adjust: add a little more sweetener for a milder, milk-chocolate style, or a splash more coconut milk if it is too thick to swirl.
-
Spoon into 4 small glasses, press plastic wrap onto the surface and refrigerate for at least 30 minutes, which thickens it and lets the chocolate flavor bloom.
-
Serve cold, topped with a few raspberries if you like.
Tips for success
-
The avocados must be fully ripe — they should yield to gentle pressure — with no brown or stringy bits. Underripe fruit tastes grassy and will not blend smooth. - Most monk fruit blends are largely erythritol, so use the powdered kind for a no-cook dessert. Powdered allulose or a few drops of liquid stevia work too.
- Dutch-process (less acidic) cocoa hides the avocado best. A pinch of cinnamon or ¼ teaspoon of instant espresso deepens the chocolate flavor.
Nice to have, not needed
- A high-speed blender gives the silkiest pudding — a food processor works with an extra minute of blending and scraping.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold; stir before serving if the top has darkened.
Prep tip: Fill small jars right to the top and press plastic wrap onto the surface so there is little air to darken it.
Refrigerate with plastic wrap pressed onto the surface up to 2 days. The top may darken slightly; just stir before serving.
Variations
2 variations, each with its own ingredients and macrosPeanut butter
FlavorTwo tablespoons of natural peanut butter blended in for a chocolate-peanut butter pudding that is even thicker and more filling.
- + 2 tbsp natural creamy peanut butter
5.2 g net · 246 kcal · 5.3 g protein · 23 g fat · ≈$1.35 per serving (+1.4 g net carbs vs the original)
Mocha
FlavorCooled espresso replaces half the coconut milk, for a lighter pudding with a deep coffee-chocolate flavor.
- full-fat canned coconut milk → full-fat canned coconut milk
- + ¼ cup strong brewed espresso
3.4 g net · 169 kcal · 3.2 g protein · 15 g fat · ≈$1.22 per serving (−0.4 g net carbs vs the original)
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