Save The first time I made this pudding, I was desperately craving chocolate but had just committed to cutting dairy out of my diet. I was standing in my kitchen at midnight, frustrated, when I spotted the avocados sitting on the counter. I'd never thought to pair them with chocolate before, but something clicked. Five minutes later, I had a spoonful of the silkiest, most decadent pudding I'd ever tasted, and nobody would ever know avocado was hiding inside.
I served this to a friend who swears by traditional desserts, and watching them go back for thirds without knowing what was in it was pure satisfaction. They kept asking if there was cream cheese involved. When I told them it was avocado, they did a double-take, then laughed and asked for the recipe immediately. That moment taught me that the best recipes are the ones that surprise people in the best way.
Ingredients
- Ripe avocados: These are the whole secret—pick ones that yield slightly to pressure, not rock hard or mushy, so they blend into velvet rather than chunks.
- Unsweetened cocoa powder: This is non-negotiable; sweetened versions will make the pudding cloyingly sweet and thin out the texture.
- Almond milk: Just enough to help everything blend smoothly without making it too loose; you can always adjust.
- Pure maple syrup: Honey works too, but maple gives it a subtle depth that feels more sophisticated than white sugar.
- Vanilla extract: A teaspoon sounds small, but it rounds out the cocoa and makes the whole thing taste like it took hours to make.
- Fine sea salt: This tiny pinch is what makes people's eyes light up and ask what the secret is.
Instructions
- Blend everything into oblivion:
- Dump the avocados, cocoa powder, milk, syrup, vanilla, and salt into your processor and let it run until there's not a trace of texture left, about a minute. Stop and scrape down the sides once or twice so nothing hides.
- Taste and adjust:
- This is where you become the boss of your own dessert. Want it sweeter? Add more syrup. Want it to taste more like chocolate? Dust in a bit more cocoa. It's forgiving.
- Scoop and chill:
- Pour into bowls or glasses and let it sit in the fridge for at least thirty minutes so the flavors deepen and it gets firmer. Or eat it immediately if you're too impatient, which is also completely valid.
- Top it off:
- Fresh berries, dark chocolate shavings, a dollop of coconut cream, crushed nuts—whatever makes you happy. This is where it becomes your version.
Save My partner once said this tastes like guilt-free indulgence, and that stuck with me. It's become the dessert I make when I want to feel taken care of but also want to feel good about what I'm eating. That's when I realized recipes aren't just about ingredients and technique—they're about how they make you feel when you're holding the spoon.
The Texture Question
Everyone has strong opinions about pudding consistency, and that's okay. Some people want it thick enough to hold a spoon in, while others like it scoopable and soft. The amount of milk you add controls this entirely. Start with the quarter cup called for, blend, and if it's too thick for your taste, add just a splash more milk and pulse again. I've learned that the best version is always the one that makes you happy when you take that first spoonful.
Why Avocado Is Genius Here
Avocados get a bad rap as a savory ingredient only, but they're actually a quiet genius in desserts. They add creaminess without any dairy funk, healthy fats that make the pudding feel luxurious, and they disappear completely into chocolate without announcing themselves. Plus, they're usually sitting in my kitchen anyway, so it feels like I'm not even trying.
Storage and Serving Ideas
This pudding keeps in the fridge for two days if you cover it well, though I've never had any left that long. Serve it cold straight from the fridge, or let it sit at room temperature for five minutes if you prefer it a touch softer. I've layered it with granola for breakfast, stirred it into oat milk for a dessert smoothie, and even used it as a cake filling. It's forgiving that way.
- Make it ahead for unexpected guests—it's always ready and feels effortless.
- Try adding a tablespoon of melted dark chocolate to the blender if you want it even richer.
- Store in airtight containers so it doesn't pick up fridge flavors.
Save This pudding has become my answer to cravings I didn't even know I had, the kind of dish that makes you wonder why you didn't think of it sooner. Make it once and you'll understand why.
Questions & Answers
- → How do avocados affect the pudding's texture?
Avocados create a rich, creamy foundation without heaviness, lending a smooth, velvety consistency.
- → Can I use different plant-based milks?
Yes, almond, oat, or soy milk work well to adjust creaminess and flavor according to preference.
- → How can I make the mixture thicker?
Reducing the amount of plant-based milk or adding melted dark chocolate enhances thickness and richness.
- → What toppings complement this chocolate blend?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts add delightful contrast and texture.
- → How long should the pudding be chilled?
Chilling for at least 30 minutes improves flavor and texture, but immediate serving is also enjoyable.
- → Is this suitable for gluten-free diets?
Yes, the pudding contains no gluten ingredients, making it safe for gluten-free needs.