Give me a couple of soft, bruised, and rejected avocados, and I’ll teach you how to make them shine in a delectable dessert!
Avocados – the super ripe ones! – provide a silky base for this no-cook vegan chocolate pudding.
As long as you have a high-quality food processor to puree all of the ingredients together into a creamy, dreamy creation, even you – the mastermind behind the preparation – won’t remember there’s some green produce all mixed up in your sweet treat!
Because they are very mild in flavor, no one will notice this stealthy addition, especially when they’re blended together with more potent ingredients. You can keep this healthy item hidden from pickier eaters, without even getting caught!
Instead, we use healthier ingredients that don’t skimp on flavor to create this guilt-free indulgence.
Cocoa powder provides all of the bold chocolate flavor you’ll need in this dessert, while a splash of vanilla extract permeates the mix with a lovely, comforting aroma.
Creamy almond butter adds just the right touch of body, offering a boost in protein content and a subtly nutty flavor.
A little non-dairy milk keeps this recipe in the vegan lane, and assists in the blending process to maintain the pudding’s smooth texture.
Maple syrup is an absolute necessity to sweeten the mix, and it is a smart choice for a vegan sweetener that combines seamlessly with everything else.
With this perfect blend of thoughtfully procured ingredients, you’ll be a master at repurposing potential food that would potentially end up in the trash. There won’t be any more crying over mushy avocados.
The food waste ends here, because you know exactly what to make with them now!Print
Did you know that ripe avocados make a creamy base for dairy-free desserts? The proof is in this vegan avocado chocolate pudding.
- 2 medium-size ripe avocados, peeled and pitted
- 1/3 cup pure maple syrup
- 1/3 cup cocoa powder
- 1/3 cup unsweetened non-dairy milk
- 2 tablespoons unsalted creamy almond butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
- Place all ingredients in a food processor fitted with a regular S-blade attachment.
- Blend at high speed until a completely smooth, puddling-like mixture forms, about 1 minute. Scrape down the sides and bottom of the food processor and pulse briefly for 5 seconds.
- Scrape the mixture into an airtight container. Transfer to the refrigerator and chill for 1-2 hours. Serve cold.
- Prep Time: 10 mintues
- Category: Dessert
- Method: Food Processor
- Cuisine: Vegan
Keywords: vegan, chocolate, avocado, pudding, dairy-free
Cooking by the Numbers…
Step 1 – Prep
For the smoothest pudding texture, make sure your avocados are very soft and ripe! If you bought ones that are hard as rocks, read our tips on how to ripen avocados before making the recipe.
Are they ripe and ready? Let’s move forward!
Assemble your food processor with a regular S-blade attachment. You can also use a high-speed blender for this recipe.
Measure out the maple syrup, cocoa powder, non-dairy milk, creamy almond butter, vanilla extract, and salt.
If you are using an almond butter that has salt included, omit the 1/8 teaspoon of salt in the recipe.
Use your favorite style of cocoa powder – you can use traditional, Dutch-processed, or raw cacao powder.
Keep in mind that the Dutch-processed style will yield a slightly darker pudding, while raw cacao powder will be earthier and more bitter.
You can use whatever non-dairy milk you usually have at home – almond, oat, coconut, and soy are all acceptable choices. In order to control the sweetness level of the pudding, I recommend using an unsweetened variety.
You can also use canned coconut milk – as long as you are aware that it may cause the pudding to thicken slightly more once refrigerated than if you used another option.
Step 2 – Combine Ingredients and Blend
Place all of your ingredients into the food processor – there’s no particular order to worry about here.
Blend the ingredients at a high speed until a smooth mixture forms with a pudding-like consistency and an even, dark chocolate brown color.
All of the ingredients should be completely blended, with no large chunks remaining. This will take about one minute.
In order to incorporate any ingredients that did not mix properly, scrape down the sides and bottom of the food processor with a spatula and pulse the mixture briefly for about five seconds.
Step 3 – Chill
For the most ideal tasting experience, it’s best to chill the pudding before serving.
Scrape out all of the contents from the food processor into an airtight container with a lid. You can also use a bowl that is tightly wrapped with plastic wrap.
The pudding will develop a dried film on top if you don’t use an appropriate storage vessel.
Transfer the pudding to the fridge and allow it to chill for one to two hours. This will also help to slightly thicken its texture.
Step 4 – Serve
After chilling, divide the pudding among small serving bowls. Serve your dessert on its own, or try one of our ideas for garnishes described in the following section.
Serving Suggestions Galore!
While one of my most preferred ways to enjoy this pudding is sneaking down to the kitchen and eating it plain, spooned straight from the Tupperware at midnight when I should be sleeping, you certainly don’t have to condone this behavior.
Here is your opportunity to dress up this basic vegan recipe!
When you’re feeling a bit “extra,” make an elaborately decorated dessert bowl, using multiple toppings arranged in an artful way on top of the pudding.
And don’t forget to take a pic before you dig in!
How will you top your pudding? Or do you prefer to have it plain? Leave a comment below with your own ideas and opinions. Can’t wait to chat with you!
What are your favorite recipes to use avocados in unexpected ways? We clearly love its versatility in desserts and sweet snacks, and we have more ideas to share with you now:
- No-Bake Vegan Chocolate Torte with Mousse
- A Light and Refreshing Icy Green Smoothie to Start Your Day
- Vegan Mint Chocolate Chip Ice Cream
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 24, 2015 by Sarah Hagstrom. Last updated on August 3, 2023.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.