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 1x
  • 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.



  • 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


  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.


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.


  • 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