Chocolate Avocado Pudding

This pudding is super simple to make and rich enough to serve as a special dessert.  Use your imagination for variations to dress it up.  The addition of fresh fruit, whole or pureed finishes this dessert off beautifully.


  • 2 large avocados (make sure they are ripe – soft)
  • 1/3 c unsweetened raw cocoa powder
  • 1/4 c pure maple syrup
  • 1/4 c or more your choice of milk – dairy, almond, coconut etc.
  • 1 tsp vanilla
  • Pinch fine sea salt


Place all ingredients into the bowl of a food processor and blend until very smooth.  Add more milk to desired consistency.  Taste to determine if additioanl sweetness is required.  This tastes great at room temperature but it’s great chilled as well.

May be stored for up to 24 hours in refrigerator.

Our favorite variations include:

  • poached dried cherries on top
  • add orange zest to the pudding and serve with clemetine segments
  • blend in ripe banana
  • blend in almond or hazelnut butter, finish with toasted nut pcs.

Makes 4 servings


Additional notes:

I’ve used this as a cake frosting as well – add 1 1/2 Tbsp of melted coconut oil when blending and it will setup like a rich ganache when chilled.

About the author ...

Kathy Shackleton, is a Holistic Nutritionist and Health Educator practicing in Dufferin County Ontario. She is passionate about using food as medicine and medicine as food. In her spare time Kathy enjoys hiking, cooking, reading, yoga and volunteering with local groups and events such as Savour Fair which raises funds for students of agriculture and creates community awareness for local, clean food.