Chocolate Avocado Pudding

November 14th, 2012 12:50 pm by Kelly Garbato

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The idea of avocado pudding never really appealed to me – that is, until the day I found myself with three quickly mushifying avocados on my hands. (Leftovers from my veganmofo blogging. Guacamole, anyone?) One went straight onto a pizza (naturally!), while the other two were beaten into a mushy beige pulp by my trusty Cuisinart. I found a number of avocado pudding recipes on the interwebs – including not a few from paleo websites, oy – and what I came up with is a mashup of my favorites.

All in all, it’s pretty tasty. My main complaint is that the pudding remained a little lumpy, even after a few minutes in the food processor. Probably mine just doesn’t have the juice to liquefy an avocado? No idea. Maybe next time I’ll swap out an avocado for a ripe banana, or perhaps a brick of silken tofu. Either one should make for a creamier pudding, don’t you think?

Pro tip: I have an insatiable sweet tooth, so you may want to start with a tablespoon of sweetener and work up from there. (To save you the trouble of googling it, there are four tablespoons in a quarter cup.)

Serve with chocolate chips, sprinkles, or – if they’re in season – fresh berries. Mmmm, fresh berries.


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Chocolate Avocado Pudding


2 ripe avocados, peeled, pitted, and cut into medium-sized pieces
1 cup nondairy milk, divided
1/3 cup cocoa powder + extra to taste
1/4 cup maple syrup
1-2 teaspoons vanilla extract


1. In a food processor, combine the avocados and 1/2 cup of the milk. Process for about thirty seconds. Scrape the sides of the bowl and add more milk if the pudding is too thick. Repeat until you’re happy with the results!

2. Once the pudding has reached the desired consistency, add the rest of the ingredients and pulse until smooth and creamy. Sample and add any extra seasonings (vanilla, sweetener, etc.) to taste.

3. Serve immediately, or let chill in the fridge for an hour or more for a firmer dessert.

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