Chocolate-Avocado Pudding in a glass topped with mint leaves
  • Easy
  • 5 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 254
  • Fat: 18.1g (Saturated Fat: 9.9g)
  • Carbohydrates: 25.4g
  • Fiber: 64.g
  • Added Sugars: 4g
  • Protein: 2.5g
  • Sodium: 54mg

Print Recipe

Equipment Needed

Food processor
Chef’s knife
Cutting board
Rubber spatula

You’ll never taste the avocados when spiked with rich cocoa powder. The addition of coconut oil to this raw, vegan pudding will round out the flavors. Note that the pudding will solidify if you refrigerate it (coconut oil liquefies at 75 degrees). For extra flavor, sprinkle orange zest or coconut on top. Serve with ripe berries and/or coconut cream.

Learning Objectives

Learn how to make a pudding without the traditional ingredients such as milk, egg and starch.

Level Ups (optional)

Garnish with fresh berries and/or sliced bananas. Add more fiber and healthy fats with a sprinkling of chopped nuts or hemp seeds. Make it spicy with the addition of ½ tsp cinnamon and ⅛ tsp cayenne pepper. Make it chocolate-mint flavor with the addition of ½ tsp mint extract.

Substitutions (optional)

Substitute agave nectar or honey for the maple syrup. For a low sugar option, use 8-12 drops liquid Stevia + ⅓ cup canned full fat coconut milk.

Equipment Needed

Food processor
Chef’s knife
Cutting board
Rubber spatula


  • 2 large ripe Hass avocados, cut in half and flesh scooped out (about 1 ¼ cups total)
  • ¼ cup coconut oil, melted
  • 4-6 Tbsp dark cocoa powder
  • ½ cup real maple syrup
  • ⅛ tsp (pinch) of salt
  • 2 tsp vanilla extract


  1. In a food processor, pulse together the avocado and melted coconut oil.
  2. Add in the cocoa powder, maple syrup, salt and vanilla and process until smooth.
  3. Chill for at least 30 minutes so that the pudding has a truffle-like consistency because the coconut oil will solidify as it chills.