One of my favorite ways to eat avocado is with chocolate. The first time I ever heard of avocado chocolate pudding I thought the chef was crazy and that it would be terrible. Boy, was I wrong! Thanks to a generous half cup cocoa providing plenty of chocolate flavor, the avocado is undetectable in this pudding except for its smooth, creamy texture. The key to using avocado in pudding is to make sure you completely puree it, so that there are no undesirable lumps of avocado in your pudding.–Elizabeth Nyland
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
- 2 large ripe avocados, halved and pitted
- 1 cup (210 grams) canned full-fat coconut milk, shaken or stirred
- 1/2 cup (45 grams) cocoa powder
- 1/3 cup (70 grams) honey or pure maple syrup, plus more to taste
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee powder
- 1/4 teaspoon sea salt
- 1. 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.
- 2. 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.)
- 3. Stir the pudding and serve.