Easy Chocolate Avocado Pudding Recipe (Paleo, Dairy-Free)

4.39 from 18 votes

Easy Chocolate Avocado Pudding Recipe (Paleo, Dairy-Free)

Silky smooth, creamy and totally satisfying, this easy chocolate avocado pudding recipe can be made in just ten minutes. One batch makes approximately 1 ⅓ cup.

Course Dessert

Prep Time 5

Cook Time 5

Servings people

Calories 262kcal

Author Heather Dessinger

Equipment

food processor

Ingredients

2 medium ripe avocados (peeled and deseeded)
¼ cup chocolate chips (semi-sweet)
2-3 tbsp unsweetened cacao powder (or cocoa powder)
3 tbsp coconut milk (water, or almond milk)
1-2 tbsp maple syrup
1 tsp vanilla extract (how to make vanilla extract)
¼ tsp sea salt
Optional toppings: chocolate shavings, raspberries, or coconut whipped cream

Instructions

Melt the chocolate using my easy or easier option. Easy option: Melt the the chocolate in a double boiler. If you don't have a double boiler, you can use a stainless steel bowl set inside a pan of simmering water. Even easier option: Place the chocolate chips in a small pot and place them on the stove over low heat until they're melted. Make sure to keep the heat low so they don't scorch.
Add the avocados, 2 tablespoons of the cocoa/cacao powder, coconut milk/water, 1 tablespoons of the maple syrup, vanilla, sea salt, melted chocolate, and any optional additions (like powdered mushroom coffee or peppermint extract) to the food processor.
Turn the food processor on for 30-45 seconds, then remove the lid and scrape down the sides of the bowl. Turn the food processor on for another minute or so - until it has a smooth, creamy texture. When the pudding is well-blended, taste it and add an additional tablespoon of maple syrup or cocoa/cacao powder if needed. (Blend for another 30 seconds if you add anything.)
Serve right away or refrigerate until chilled (about 30-60 minutes) and then serve. This chocolate pudding is best when eaten within one day.

Notes

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Nutrition