Save I stumbled on this during a desperate 9pm dessert craving when my fridge held only overripe avocados and cocoa powder. Honestly, I thought it would taste like a chocolate smoothie gone wrong, but one spoonful silenced every doubt. Now it is my go-to when I want something decadent without turning on the oven or spending an hour hovering over a stove.
Last summer I served this at a dinner party and watched my friend who claims to hate healthy desserts go back for thirds. The way she finally asked what made it so creamy still makes me laugh.
Ingredients
- 2 ripe avocados: These create that impossibly silky texture and must yield to gentle pressure
- 1/4 cup unsweetened cocoa powder: Sifting first prevents stubborn clumps that refuse to disappear
- 1/4 cup almond milk: Start with less and add only if needed for blending
- 1/4 cup pure maple syrup: Adjust up or down depending on your sweet tooth
- 1 tsp vanilla extract: Pure vanilla makes all the difference here
- 1/8 tsp fine sea salt: This tiny pinch wakes up the chocolate flavor
Instructions
- Dump everything in the blender:
- Toss in those avocados, cocoa powder, almond milk, maple syrup, vanilla, and salt
- Blend until satin smooth:
- Scrape down the sides a couple times and keep going until absolutely no flecks remain
- Taste and tweak:
- Add another spoonful of maple syrup if needed or a dash more cocoa for intensity
- Divide into bowls:
- Use pretty glasses because this dessert deserves to show off
- Chill out:
- Thirty minutes in the fridge deepens the flavors and thickens everything nicely
- Finish with flair:
- Pile on fresh berries, shaved dark chocolate, or whatever makes you happy
Save My sister called me from her kitchen at midnight once just to report that she ate the entire batch standing up. I tried to feel bad about it and absolutely failed.
Make It Yours
Swap the almond milk for any plant milk you have on hand. Coconut milk adds subtle richness while oat milk keeps things neutral and lets the chocolate shine through.
Texture Talk
Less milk means thick mousse-like pudding while more milk yields something closer to a pudding cup consistency. I tend to use closer to three tablespoons instead of the full quarter cup.
Serving Ideas
This works as an elegant dinner party finisher or an afternoon snack that feels indulgent but will not leave you in a sugar crash.
- Layer it with crushed cookies in parfait glasses
- Top with toasted coconut flakes for tropical vibes
- Sprinkle flaky sea salt on top for contrast
Save Keep a batch in the fridge for those moments when only chocolate will do.
Recipe Guide
- → What makes the pudding creamy without dairy?
Ripe avocados provide a naturally smooth and creamy texture, replacing dairy in this chocolate pudding.
- → Can I use sweeteners other than maple syrup?
Yes, alternatives like honey (if not vegan) or agave syrup can be used to adjust sweetness to taste.
- → How can I thicken the pudding if it's too runny?
Reduce the amount of plant-based milk slightly or add a tablespoon of melted dark chocolate for extra richness and thickness.
- → What are some tasty toppings to complement the pudding?
Fresh berries, shaved dark chocolate, chopped nuts, or coconut whipped cream enhance flavor and add texture.
- → How should the pudding be stored and for how long?
Keep it covered in the refrigerator for up to two days to maintain freshness and texture.