This velvety smooth pudding is a decadent dessert featuring rich cacao and creamy avocado. Naturally sweetened with bananas and maple syrup – a chocolate lover’s dream!
Back in May, I shared my delicious Chocolate Avocado Pudding Breakfast Bowl made of cacao powder, fresh bananas, avocado, just a touch of maple syrup, and vanilla. These amazing plant-powered ingredients are blended together in a high-powered blender or food processor until nice and smooth and voila! The chocolate pudding is then topped with granola, hemp hearts, and fresh fruit. It makes for a heart-healthy and rich breakfast treat.
Then, a couple of months later, I posted my Creamy Chocolate Fudge Pie which combines silken tofu, chocolate chips, and avocado to make the smoothest and creamiest chocolate pie. Soon after that, I shared my Chocolate Birthday Cake recipe, which successfully replaces the traditional butter or oil with omega-fatty avocado.
I’m continuing to test the limits of this beautiful green fruit and really enjoy how well it pairs with chocolate. But I would love to hear your favorite ways to incorporate avocados in your dessert and sweet treat recipes. Though, admittedly, this Rich Chocolate Avocado Pudding is probably my new favorite avocado treat right now. And there are a few reasons why.
First, I absolutely love chocolate pudding. It’s creamy indulgent chocolatey goodness. And I especially love that this delicious chocolate pudding is made without any eggs, dairy, or unhealthy ingredients. Instead, this creamy pudding combines a bunch of healthy fruits like banana, cacao, and avocado to create an indulgent treat.
In fact, both avocados and cacao contain super healthy omega fatty acids. And a little nut butter and maple syrup, which adds a little more depth and flavor. It also adds just a smidgen more protein and extra creamy caloric goodness.
This is the best plant-based chocolate pudding! It’s also the creamiest and smoothest with no hint of avocado or banana. Pure magic!
Don’t you agree?
Since this is a decadent dessert, you can divide this Chocolate Avocado Pudding into two one-cup servings, four half-cup servings, or three in between amounts. This recipe makes about two cups, depending on the size of your avocado and bananas. But feel free to double the recipe if you are serving more guests or prefer larger portions.
This pudding can be garnished with a variety of toppings, but fresh fruits are my favorite accompaniment for this dessert. I recommend strawberries or raspberries. Reds look so pretty and contrast nicely with the dark brown chocolate color. You can also garnish this dessert with nuts or cacao nibs.
And of course, you can increase the wow factor by topping this Chocolate Avocado Pudding with a dollop of whipped cream. I like using Reddi-Whip’s non-dairy coconut or almond whipped creams with just a light sprinkling of cacao powder. It’s like chocolate angel dust and delivers a magnificent presentation. But you can also whip up the solid portion of canned coconut milk and add a touch of powdered sugar and vanilla.
I hope you enjoy this Chocolate Avocado Pudding as much as I do.
I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1 haas avocado
- 2 bananas
- ¼ cup cacao powder (or cocoa powder)
- 1 tsp vanilla extract
- 3 Tbsp maple syrup (or agave)
- 3 Tbsp nut butter (optional)
Instructions
- Split avocado in half and remove the pit.
- Using a spoon, remove the avocado fruit and place it inside a high-powered blender.
- Add bananas, cacao powder, vanilla, maple syrup, and nut butter, if desired.
- Using variable speed, increase from 1 to 10, and place on high until mixture smooth. Use the tamper as needed.
- Pour your pudding into two bowls (or one large bowl if you’re like me).
- Serve plain or garnish with fresh fruit and whipped cream.
- Store covered in the refrigerator for 2-3 days.
This recipe was inspired by a chocolate pudding breakfast bowl I had at Root on Broadway, Newport, RI. Thank you, Root!! You’ve made me a very happy eater. Since then I’ve posted my Chocolate Avocado Pudding Breakfast Bowl, which is absolutely delicious.
Chocolate Avocado Pudding
Equipment
- high speed blender
Ingredients
- 1 haas avocado
- 2 bananas
- ¼ cup cacao powder
- 1 tsp vanilla extract
- 3 Tbsp maple syrup or agave
- 3 Tbsp nut butter optional
Instructions
- Split avocado in half and remove the pit.
- Using a spoon, remove the avocado fruit and place it inside a high-powered blender.*
- Add remaining ingredients and place lid securely on the blender.
- Using variable speed, increase from 1 to 10 and place on high until mixture smooth. You may need to use the tamper to ensure all of the bits of avocado and banana are blended smooth.
- Pour your pudding into two bowls.
- Serve plain or garnish with fresh fruit and whipped cream.
- Store covered in the refrigerator for 2-3 days.