LC Dairy-Free, Gluten-Free, Paleo-Friendly, And Vegan (Shall We Go On?) Note
As if it weren’t magnificent enough that this rich, satiny avocado chocolate pudding recipe comes together in less than 10 minutes and tastes terrific, it’s a little mind-boggling to learn that it’s also dairy-free, gluten-free, paleo-friendly, and vegan. Shall we go on? Actually, we will go on…to make this recipe again and again and again. We’re tempted to try swapping the cocoa for melted chocolate to create an even richer mouthfeel and more indulgent taste sensation, though of course that’d be the end of the dairy-free, paleo-friendly, and vegan perks to this recipe. Oh well.
Avocado Chocolate Pudding
- Quick Glance
- 10 M
- 10 M
- Makes 3 to 4 cups
Using a spoon, scoop the avocados from the peel and plop them in a blender or food processor. [Editor’s Note: If you own a Vitamix, this would be a swell time to use it.] Add the coconut milk, cocoa powder, honey or maple syrup, vanilla extract, coffee powder, and sea salt and process until completely smooth, scraping down the sides of the bowl as needed. You want to keep processing until there are no little green blobs of avocado. This will probably take about 2 minutes. Taste and, if desired, add more honey or maple syrup and process again to combine. If desired, press the pudding through a fine-mesh strainer.
Transfer the pudding to a serving dish, cover with plastic wrap, and refrigerate for at least 1 hour and up to 3 days. (Note that, unlike contrary to most other puddings, it’s not necessary to press the plastic wrap directly against the surface to prevent a skin from forming.)
Stir the pudding and serve.
Recipe Testers' Reviews
Excellent! This avocado chocolate pudding recipe was so quick and easy with very few ingredients. It should be noted that the avocados must be very ripe, or they will not process into a smooth purée. I used a food processor to prepare the pudding, and it worked very well, as long as it was scraped down periodically. Very silky smooth. My husband, who usually turns his nose at these "alternative" types of recipes, LOVED it. He recognized the avocado taste, which is present but not overpowering.
This is, by far, the best version of avocado chocolate pudding we have tried. And we have tried many, many versions. When we first read about it, we didn't quite believe it could work, but it does, and we are now experts because we have tried so many variations. We think that the coconut milk and the coffee are the special ingredients that make this recipe superior. We use the best quality vanilla, our favorite sea salt, and perfectly ripe avocados—if the avocados are not perfectly ripe, then the texture of the pudding is not quite smooth. If the avocados are a day too ripe, then the pudding doesn't fluff up as beautifully. And you must blend the pudding fully until it is absolutely smooth because green bits in chocolate is not proper. This pudding comes together in just a few minutes. We’ve served it plain, with cacao nibs, whipped regular cream, whipped coconut cream, coconut sprinkles, and berries, all to great success. We often eat it for breakfast. If you add several tablespoons fine coconut sprinkles and stir, the pudding has a fun, crunchy, bumpy texture! We always use full-fat coconut milk and maple syrup. We plan to make this pudding to use as a frosting on a special birthday cake with fresh raspberries soon. We love this recipe!