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Hi Bold Bakers!
WHAT YOU GET IN THIS DESSERT: An incredibly creamy, a rich chocolate pudding made partially with avocados that make you feel like you’re keeping your New Year’s resolution. Who knew that avocados were the perfect base for a deeply chocolately but light and healthy pudding?
This homemade avocado chocolate pudding is packed full of healthy fats and antioxidants — it’s also made with unrefined sweetener! We can’t think of a treat that’s better for your heart and soul than this.
This simple, healthy dessert can be made in just minutes. You just have to wait for it to chill in your refrigerator before you’re set to serve. I’ll take you through the entire process.
If you’re looking for traditional chocolate pudding, or even my chocolate rice pudding, just follow the links!
Finding the Right Avocados To Use In Desserts
While most of us assume avocado belongs on toast, under eggs, on top of a taco, or buried in a salad, the mild fruit (Yep, a fruit! Veggies, and fruits, are weird.) is perfect for making a creamy base. On top of that, you get a nice serving of anti-inflammatory omega-3 acids and vitamins and minerals like B-6, folate, and magnesium.
Picking the right avocado is essential here. The best bet here is to use Haas avocados, as they are the most readily available in grocery stores, but if you try other varieties, let me know how it goes?
How to pick the perfect avocado: To find the ideal, ripe Haas avocado at the store, find one that is a rich, dark green color — not brown, but almost on the black side. Figuring out if an avocado is ripe lays all in the firmness. Hold it in the palm of your hand and squeeze it gently. If it gives a little, it’s ready to go. If it’s too firm, it needs a couple of days to ripen. Stay away from any avocado that looks bruised or is too soft, as they are likely overripe.
A ripe avocado will feel soft, not mushy.
The Best Chocolate For Avocado Pudding
I like to use a good quality semi-sweet or bittersweet chocolate for this recipe. These chocolates have more cocoa flavoring than milk chocolate — which is exactly what you want when you’re making this pudding. The more cocoa flavoring you have, the less you’ll likely taste any lingering avocado flavor.
Check out my complete guide to chocolate.
Tools You Need To Make Avocado Chocolate Pudding
- Measuring cups and spoons
- 4-5 small bowls or ramekins
- Small saucepan
- Food processor
Making Chocolate Avocado Pudding
This secretly healthy dessert is super simple to make and comes together in no time at all. In fact, the longest part of this recipe will be putting it in the fridge to set. As long as you have the right amount of cocoa and nice, ripe avocados, you shouldn’t run into any issues. If you do, feel free to sound off in the comments below! We answer every question.
Gemma’s Pro Chef Tips For Making Chocolate Avocado Pudding
- Semi-sweet or bittersweet chocolate will have more cocoa flavor than milk chocolate and does a better job at covering up the avocado flavor.
- You can use regular cream instead of coconut milk if that is what you have on hand.
- This pudding is excellent with a dollop of homemade coconut whipped cream! To make this, put a can of full-fat coconut milk in the refrigerator until cold. Carefully open the can, scoop the separated solids into a bowl, and whip to soft peaks!
- In California, we get many different kinds of avocados, but Hass avocados are the most common variety of avocados found in the US, and they are the best for this recipe.
- Ripe peeled and diced avocados can be frozen for future uses or make this pudding at a moment’s notice—no need to defrost the avocados before blending.
Make More Pudding!
- American-Style Chocolate Pudding
- Rice Pudding
- Brownie Bread Pudding
- Pumpkin Bread Pudding
- Irish Bread and Butter Pudding
- White Chocolate Bread Pudding
- Gemma’s Banana Bread Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Avocado Chocolate Pudding Recipe
Ingredients
- ½ cup (3oz/85g) semi-sweet or bittersweet chocolate (finely chopped)
- 5 tablespoons cocoa powder
- ¼ cup (2floz/60ml) full fat coconut milk
- 4 medium ripe Hass avocados
- ⅓ cup (4oz/115g) maple syrup or agave
Instructions
- Place 4-5 small bowls or ramekins on a tray. Set aside.
- In a small saucepan over low heat, combine the chopped chocolate, cocoa powder, and coconut milk until the chocolate has melted. Set aside to cool for 10 minutes.
- Peel, pit and dice the avocados and place them in the bowl of a food processor.
- Pour the chocolate mixture into the food processor bowl followed by the maple syrup and blend until smooth. Press the mixture through a sieve to ensure that there are no lumps.
- Divide evenly among the prepared bowls or ramekins, cover, and refrigerate until cold, about 1 hour.
- Enjoy as is or with some fresh raspberries on top. Store in the refrigerator for up to 2 days.
Please suggest a substitute for coconut milk. I love your recipes. Thank you!
Love your recipes. Do you have another recipe with avocado?
I cannot upload a picture, i have tried srveral times pity
It is delicious, está maravilloso, super creamy, super cremoso, with our avocado, palta fuerte es Super!!!
Hi Gemma,
I will definitely give this a go as I love avocado’s and I love chocolate so this sounds heavenly ???? I have a couple of questions.
1. Can it be frozen once chilled?
2. Could you substitute half the avocado for banana?
Looking forward to testing this recipe!
Lynda.
We blend the avocados in the food processor…do we put the chocolate mixture in the food processor also, or blend the chocolate mixture by itself and THEN fold into the avocado mixture?
At what point do you combine the avacado and chocolate mixture. I think you have missed a step