A cool, creamy, no-bake, raw chocolate avocado pudding recipe that’s as easy as can be to whip up, taking just minutes to make. This recipe is from my first cookbook, Whole Bowls, and has been my party trick for getting dessert on the table pronto for the last few years. I actually prefer this over milk- or cream-based chocolate puddings–it’s still very rich but doesn’t feel heavy or overwhelming after a meal.
With Valentine’s Day on the horizon, chocolate is on everyone’s mind. Dairy-free, paleo, or vegan Valentines can get in on this chocolate recipe, but more than that, I believe it will please every palate, dietary preference, and age. I know for a fact that both adults and kids love this pudding!
So many readers have shared their Whole Bowls chocolate puddings with me on Instagram, decorating the tops with everything from banana chips to kiwi to orange zest to strawberries to nuts to granola. Instead of a plain chocolate avocado pudding, this recipe is spiked with cinnamon and cayenne to give it a Mexican hot chocolate vibe. You can, of course, skip those, or replace them with orange zest or orange flower water, almond extract, finely ground coffee, or whatever natural flavouring you love. A finish of flaky sea salt (I like Maldon) is also amazing.
If you want to dress this chocolaty dessert up even more, turn your pudding into a loaded healthy sweets bowl or nourishing pudding parfait by topping it with with cubed, chilled Black Bean Brownies, crumbled Honey, Almond, and Chia Cluster Granola, a healthy dollop of coconut whip, and scattering of sliced fresh strawberries. These textural and taste contrasts really make the silky chocolate avocado pudding base sing.
Mexican Chocolate Avocado Pudding
A refined sugar-free avocado chocolate pudding recipe made with almond milk, maple syrup or honey, and cocoa powder. I’ve developed this recipe without cornstarch or artificial thickeners, as the avocado thickens the pudding naturally. This will make you glow with all of those healthy fats, and it’s helpful for digestion, with fibre and absolutely no dairy. Best of all, it’s really delicious, and both adults and kids enjoy it (to make this kid-friendly, skip the cayenne). This recipe is from my first cookbook, Whole Bowls, and very much like a dairy-free instant pudding.
Chocolate Avocado Pudding
2/3 cup unsweetened plain almond milk
1/4 cup maple syrup or honey
1/4 cup unsweetened cocoa powder or raw cacao powder
1 tsp vanilla extract
1 tsp ground cinnamon, plus more for serving (optional)
1/8 to 1/4 tsp cayenne pepper (optional)
pinch, sea salt
2 avocados (approx. 1 cup slightly heaped when mashed and measured), pitted and flesh scooped out
chopped roasted hazelnuts
flaky sea salt, such as Maldon
diced fresh fruit
coconut chips or banana chips
whipped coconut cream or whipped cream
- In a food processor or blender, add add pudding ingredients in order listed. Blend until smooth and creamy, scrape down sides, and blend again. Transfer to a bowl, cover, and chill for at least 1 hour or until very cold, and up to 2 days.
- To serve, stir and spoon pudding into bowls or small cups and garnish with your preferred toppings, plus a sprinkle of additional cinnamon, if using.
Recipe from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day, by Allison Day (that’s me!)