Vegan Chocolate Avocado Pudding
This easy vegan chocolate avocado pudding is easy to make with just a few simple ingredients.
If you’re a little sceptical of mixing avocado and chocolate, worry not, this pudding, or avocado mousse, really is a delicious treat! You’ll need just a few ingredients to make it and it’s easily customizable with different sweeteners and add-ins.
You’ll love how easy this is to make and it’s dairy-free too. You’ll need just 4 ingredients and 5 minutes to whip this up and it’s totally suitable for an everyday treat. For a variation, you might like this aquafaba chocolate mousse too.
Recipe Features
- Silky smooth texture and rich chocolate flavour.
- Vegan (dairy-free and no egg), gluten-free, nut-free and can be sugar-free.
- Made with just a few healthy ingredients.
- You can’t taste the avocado so it’s a great way to use this nutritious ingredient even if it’s not your favourite (or for a sneaky nutritious dessert for kids).
- Ready to enjoy in minutes!
- Decadent enough for a special dessert but healthy enough for an everyday treat.
Ingredient Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Avocado: You 1 ripe avocado. A ripe avocado should be firm with a little bit of give to it when you give it a light squeeze.
- Medjool dates: Soft, moist, plump medjool dates are best for this recipe but you can use a different variety if needed. You can also make it without dates – see the FAQ section for how to.
- Maple syrup: Maple syrup adds moisture as well as sweetens the recipe. It can be substituted with agave or honey (not vegan).
- Cocoa powder: Use regular cocoa powder or for an extra boost in nutrition, raw cacao powder.
- Extras: I like to add a pinch of salt and a little vanilla to enhance the flavour.
How to Make this Recipe
Add everything to a mini food processor or small blender.
Blend until you have a silky smooth texture, stopping to scrape down the sides as needed. You can enjoy your pudding right away or chill it briefly in the fridge.
Recipe Notes
- The recipe serves 2 but can easily be doubled.
- This is best served fresh, however, leftovers can be stored overnight if needed.
- If the mixture is too thick when blending, add almond milk 1 tbsp at a time until you reach the right consistency. You can also use coconut milk, soy milk, oat milk or any other plant-based milk you like.
- If your dates are on the dry side, soak them in hot water for 15 minutes then drain well before using in the recipe.
- I like to use chilled avocado in this recipe. Simple store your avocado in the fridge before use. You can also chill the pudding for 20 minutes after making it so it thickens somewhat.
- If you find you can still taste the avocado and aren’t a fan, you can add blend in extra cocoa powder 1 tsp at a time.
FAQs
The cocoa, dates and maple syrup are enough to mask the avocado so all you’re left with is wonderfully smooth and creamy, rich chocolate pudding.
That being said, if left overnight, the avocado does become more pronounced, so this recipe is best served fresh.
Yes, this recipe is easily customizable.
To make it without dates, use 3 tbsp each maple syrup and cocoa powder then slowly add a bit of plant-based milk (try coconut milk for an extra creamy pudding!) if needed after you initially blend everything up.
Variations & Add-Ins
- Blend in up to 1/4 cup peanut butter, Nutella or almond butter.
- Add up to 1 ripe banana or swap the banana for the avocado.
- Try about 1 cup of soft or medium tofu instead of avocado.
- Instead of whole dates, you can make this date paste ahead of time, making it easier to blend.
- Instead of cocoa powder, dates and maple syrup, you can use 1/2 cup melted chocolate to make your mousse.
Topping Ideas
I love this pudding topped with fresh berries. Other yummy topping ideas are:
- sliced banana
- blueberries
- pecans, almonds or walnuts
- almond butter, peanut butter or tahini
- chocolate chips
- crumbled no-bake energy balls – they’re like cookie dough!
- Nutella (try blending this into the pudding – yum!!)
- homemade caramel
- dairy-free whipped cream
Related Recipes
Loving this simple dessert? You might like these too:
- Chocolate Peanut Butter Cups
- Raw Hemp Seed Brownies
- 3-Ingredient Tahini Date Cookies
- No-Bake Pecan Pie Bites
- Chocolate Chia Pudding
- Vegan Avocado Brownies
Vegan Chocolate Avocado Pudding
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 2
- Category: Dessert
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Description
A rich and decadent chocolate pudding made from avocado! You’ll love this sweet and simple, nutritious dessert.
Ingredients
- 1 average-sized ripe avocado (approx. 240 g)
- 1/4 cup packed, soft and moist, pitted medjool dates (55 g)
- 3 tbsp cocoa powder (22 g)
- 2 tbsp maple syrup or agave (30 mL)
- 1/8 tsp sea salt, optional
- 1/2 tsp pure vanilla extract, optional
Instructions
- Add all ingredients to a food processor and mix until smooth and creamy, stopping to scrape down the sides is needed.
- Serve immediately.
Notes
The recipe serves 2 but can easily be doubled.
This is best served fresh, however, leftovers can be stored overnight if needed.
If the mixture is too thick when blending, add almond milk 1 tbsp at a time until you reach the right consistency. Coconut milk also works well here for a creamier addition.
If your dates are on the dry side, soak them in hot water for 15 minutes then drain well before using in the recipe.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 281
- Sugar: 35 g
- Sodium: 10 mg
- Fat: 12 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 4 g
Keywords: avocado pudding, chocolate avocado pudding
UPDATE NOTE: This recipe was originally published on May 12, 2014. It was updated with new photos and text in September 2019.
Can this pudding be frozen.
I haven’t tried it myself but I don’t see why not. It should keep in an airtight freezer-safe container for a few months. Thaw it in the fridge before eating. I’m not sure how the texture will be after thawing though.
Worked perfectly, although I subbed a choc hazelnut flavoured vegan protein powder for the cacao.
Had to add a little almond milk as suggested to thin it out, and topped with activated walnuts and fresh raspberries.
★★★★★
I also soaked the dates in hot water for 15 minutes prior to adding to the blender.
Holy this was good! I’m not even a big avocado fan but had been wanting to try it in chocolate pudding. Worked great! The only thing was I soaked the dates before adding to the recipe….it was super rich and creamy, thanks!
★★★★★
Glad to hear you enjoyed it! Thanks for the review.
Omgsh I just saw this now! Great minds think alike 😉 Looks delish.
Yes! This is one of my all-time favourite quick desserts. The first time I tried it, I was like, WHOA! I would like to think that it’s better than the “real” thing. So tasty! I’ve never added dates, but I think I need to next time I whip up a batch!
So excited to make this! Probably this weekend… but I’ll let ya know 🙂
Yes! Let me know how you like it!
There are not many veggies that I don’t like but Avocado is one of them – eeewww they are so yukky!! does the chocolate really mask the taste, I am intrigued.
It does mask it! When I first made this, my husband couldn’t guess what it was made from. Give it a try!! Oh, and avocado is a fruit and you’re missin’ out 😉
hah! JUST made some of this yesterday for hubby to post next week. same wavelength!
Haha! Can’t wait to check your recipe out!
I love chocolate avocado pudding! This looks so creamy, rich and delicious!