When the topic is chocolate, there’s no point in messing around today.
It’s serious business. Let’s get right to it.
You almost don’t need me to tell you why you should make this recipe, because, let’s be honest. It’s CHOCOLATE. And on a healthy blog, which means GUILT FREE.
See? I know you.
It’s like getting all the good stuff (chocolate) without the bad (sugar, sugar crashes, sugar cravings, bad sleep).
Simple math if you ask me.
And before you give me your gross out face with a name like “avocado pudding”, trust me, this stuff is good. And perfectly creamy and filling, unlike it’s usual counterparts in which you might be able to eat a 1/2 bar in one sitting.
And free of flour/gluten/dairy, and all that other stuff that chocolate desserts usually contain.
And, it’s easy. Like, really easy.
I even made you a quick 30 second video to show you exactly what to do:
Healthy Chocolate Avocado Pudding
Makes 4 servings
3 very ripe avocados (don’t ignore this part, they must be ripe)
1/4 cup cocoa powder (unsweetened)
6 tablespoons coconut milk (or hemp or whole)
2 tablespoons maple syrup
2 teaspoons coconut oil
1 teaspoon vanilla
Add all ingredients to a blender in the order listed, pureeing as you go. Use a spatula to scoop mixture out, cover and place in the fridge for at least 2 hours before eating (it tastes best when cold).
Optional to top with chia seeds, coconut flakes, chopped nuts or fruit to serve!
If you give this a try, will you leave a comment below and tell me how it goes? I read every single one, and love knowing how you use these in your own life!
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!
I’ve tried several different recipes of this and this has the best mix! so I tried this tonight and it’s good…but a tad bitter. I think it has potential to be perfect. I tried offsetting with more syrup but didn’t want to keep adding the sweet. Is that too much cocoa or avacado making it bitter? I don’t want to balance with more syrup so should I cut back on one of the other ingrediants? And for the coconut milk do you take just the thick part or make sure and get some of the liquid? Looking to perfect it so any feedback would be great!
Hi Kristi! Try a little less cocoa powder– that is the bitter ingredient! I use the thick part of the coconut milk and a little splash of the water to get the blender moving 🙂
I made this last night for a little ladies get together. When I tasted it straight out of the mixer, it tasted a little avocado-y. I tried it again this morning (yes chocolate pudding for breakfast) and it was really good! I was so nervous to go vegan but this recipe gives me hope that i can still enjoy delicious favorites with a few modifications! Thanks Sarah!
Yes! This flavor gets so much better after a few hours (and cold), and even better the next day. So glad you liked it! 🙂 x0
Instead of using cocoa powder and maple syrup, I used “No Sugar Added” Nesquik. I kept adding a little at a time until the flavor was to my liking. In one word, perfect!