Description

This creamy and decadent Avocado Chocolate Pudding is a healthy twist on traditional chocolate desserts. Made with ripe avocados, cocoa powder, and natural sweeteners, it’s both nutritious and delicious. Perfect for a quick treat or a guilt-free dessert, this pudding blends smooth texture with rich chocolate flavor and can be topped with fresh berries or nuts for added delight.

Ingredients

Scale

Main Ingredients

2 ripe avocados, peeled and pitted
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup or honey (adjust to taste)
1/4 cup milk (dairy or non-dairy, like almond or oat milk)
1 teaspoon vanilla extract
A pinch of salt

Optional Toppings

Fresh berries
Whipped cream
Chopped nuts

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Instructions

Prepare the Avocados: Start by peeling and pitting the ripe avocados. Place the avocado flesh into a blender or food processor to ensure a smooth and creamy texture.
Add Ingredients: Add the unsweetened cocoa powder, maple syrup (or honey), milk, vanilla extract, and a pinch of salt to the blender with the avocado. These ingredients create the rich chocolate flavor and sweetness of the pudding.
Blend the Mixture: Blend on high speed until all ingredients are fully combined, and the pudding is smooth and creamy without any lumps. You may need to stop and scrape down the sides to ensure even blending.
Adjust Sweetness and Consistency: Taste the pudding and adjust the sweetness by adding more maple syrup or honey if desired. For a thinner consistency, add a little more milk and blend briefly again.
Chill the Pudding: Transfer the pudding into serving bowls or jars. Refrigerate for at least 30 minutes to allow the flavors to meld and the pudding to firm up slightly.
Serve with Toppings: Before serving, garnish with optional toppings such as fresh berries, whipped cream, or chopped nuts to add texture and extra flavor.

Notes

Use ripe avocados for the creamiest texture and best flavor.
You can substitute maple syrup with honey or agave nectar based on dietary preferences.
Non-dairy milk options like almond or oat milk work well and keep the pudding vegan if using maple syrup instead of honey.
To enhance chocolate flavor, a pinch of instant coffee powder can be added.
Store leftovers in an airtight container in the fridge for up to 2 days.