This easy vegan chocolate avocado pudding is easy to make with just a few simple ingredients.

Small glass jar of vegan chocolate avocado pudding topped with raspberries and mint.

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.

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

Complete list of ingredients with amounts and full instructions is located in the 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.

Avocado, cocoa powder, dates and maple syrup in a food processor.

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.

Blended chocolate avocado pudding in a food processor.

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

Can you taste the avocado in avocado pudding?

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.

Can you make this recipe without dates.

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.

Two small glass jars of chocolate avocado pudding sitting on a striped napkin on a white surface.

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:

Print
Small glass jar of vegan chocolate avocado pudding topped with raspberries and mint.

Vegan Chocolate Avocado Pudding

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 2
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

A rich and decadent chocolate pudding made from avocado! You’ll love this sweet and simple, nutritious dessert.


Scale

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

  1. Add all ingredients to a food processor and mix until smooth and creamy, stopping to scrape down the sides is needed.
  2. 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.