There is something so comforting about chocolate pudding.
Whether it brings back memories of childhood, or more recent memories of eating super fancy chocolate “pot de creme” at a classic SF restaurant, chocolate in pudding/mousse form is one of those desserts I can’t say no to.
It’s creamy, luscious, decadent and rich.
You really can’t go wrong.
The husband likes chocolate pudding – and has a bit of nostalgia around Jello Pudding Cups. So when a friend of ours brought “raw chocolate pudding” to poker night and the husband found it “interesting, but too avocado-y” – I was curious to see if I could make a more chocolatey version of it at home.
So yes, this recipe does have avocado in it.
I know what you’re thinking: avocado and chocolate don’t go together. But with the addition of a few other ingredients and the use of a blender, the avocado becomes the base for a super thick and creamy pudding that tastes great.
Oh and thanks to the avocado (instead of cream) – this recipe is vegan (if you use agave as the sweetener and not honey) and gluten free. And thanks to the food processor/blender, it takes less than 10 minutes to make!
Three notes for this recipe:
- You must serve this super, super chilled – otherwise you will get a hint of avocado when you taste it
- You can adjust the amount of banana, honey/maple syrup and cocoa powder depending on how chocolatey and sweet you like it. Taste it after the first batch and add more if needed. (If you don’t like banana, you can substitute 2-3 Medjool Dates instead.)
- This recipe was inspired by one from All Recipes and FitSugar. But I found the All Recipes one a bit too avocado-y/banana-y, and the Fit Sugar one is super high in calories and sugar. So here is my modified version which can actually be called a healthy, delicious dessert!
Nutritional Info Per Serving: 160 Calories, 11.4g Fat, 17.5g Carbs, 6g Fiber, 8g Sugar, 2.6g Protein
Ingredients
- inspired by All Recipes and FitSugar
- 2 avocados – peeled, pitted, and cut into chunks
- 1/2 to 1 ripe banana, peeled and cut into chunks
- 1 cup unsweetened almond milk
- 1/4 cup raw cocoa powder (or more to taste)
- 2 tablespoons honey or maple syrup or agave nectar (more to taste if needed. Note: if you use honey, the recipe won’t be vegan)
- 1 tsp vanilla extract
- 1 Tbsp almond butter (optional)
- 1/4 tsp cinnamon
- pinch of salt
Directions
- Put everything in a blender and blend until smooth! Serve chilled.
Hello! I'm Anjali. I'm a 20 something living in the SF Bay Area, with a passion for delicious food and a desire to make healthy eating easy, tasty, and fun! Try some of 
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Hi there! Any substitute for avocado?
Hi! Unfortunately no :/ Avocado really is the base of this recipe – it’s what allows the recipe to be non-dairy but still have an amazing, thick, creamy consistency. You can use a little less avocado if the flavor doesn’t work for you – but if you add all of the other ingredients and chill this recipe, you really won’t taste it at all!
I’ve made a version of this before…so good! Will have to try adding almond butter next time.
I know right?? I remember being skeptical the first time I heard it but it really is delicious
Let me know how you like the almond butter addition if you try it!
I love chocolate pudding…and like you’re husband remember those tiny little jello pudding cups! Oh they were so good! I will definitely be trying this recipe out!
Thanks Maria! I can’t wait to hear how you like this recipe!
Looks amazing! I’ll be trying out this soon…..
Thanks Ella! I’m sure you will love it!
I came to the directions part and i was like wow! something which looks that delicious can be made in like just one step! I am sooo seriously making it!
Haha yay!! Yes – this is SUPER easy to make – pretty much one of the easiest dessert recipes I’ve come across. Enjoy!!
OMG I love this recipe!!!! Thanks so much for sharing!!
Awww thanks Rachel!
Oh yum! This looks amazing!! I wanted to let you know your blog is on my featured links for tonight’s health and fitness post. It’s scheduled to post at 7:30
Aw thank you so much Martha!! I can’t wait to see the post!
One thing is sure that is so healthy and recipe must be so sweet and delicious to eat. I will surely try out this weekend because it’s so easy to make but must be splendid in taste.
Thanks Kelly! Enjoy!
This is great, I loved it. I hate banana, so I substituted applesauce (my homemade) for it. It was still creamy! I also added chunks of dark chocolate.
I love seeing healthy blogs, since I focus on health. This is even good for diabetics. Great job on keeping it healthy!
Yay! I’m so glad you liked this! And I love the substitution of applesauce for banana – that sounds great! Thanks Christina!
I made this Anjali, and it was great! I did add two teaspoons of icing sugar, as it wasn’t quite sweet enough for me. My husband (who is a picky eater but not the good kind) didn’t like it, but the rest of my tasters loved it. I wonder about omitting the cinnamon though, as I think it may interfere with the chocolatey taste? Thanks for the recipe, and by the way, your photos are fantastic! Are you the photographer?
Hi Alison! I’m so glad you liked it! And totally fair that it wasn’t sweet enough for you – I’m glad you added in a bit of extra sugar. And I’m glad that most of your tasters loved it! This is definitely one of the more “alternative” recipes for super picky eaters, so it’s not too surprising that your husband didn’t like it.
Good point about the cinnamon – I’ll have to try omitting that next time to see how it is! And thank you so much for your kind words about my photos – yes, I am the photographer 
Is the recipe affected by how ripe the avocados are? Growing up in the midwest, I don’t have a lot of experience w/avocados, so I often find they are too ripe or not ripe enough when cut open. Found your blog b/c of your gourmet black bean taco recipe–I’ll be trying that one this week!
Hi April! I don’t think the recipe will be too affected – but you should make sure the avocados are somewhat ripe so that they blend into the recipe well (if they are too under-ripe it may not taste as silky/smooth). You’ll have to let me know how you like this recipe and the black bean tacos too!
Happy cooking!
Hi, this looks amazing! Once made can these servings be frozen? Or how long would you say they can be stored in the fridge? x
Thank you! I’m not sure if this would freeze that well — my instinct is that it wouldn’t — but if you end up freezing it and it does defrost well let me know! I’d store this for about 3-5 days in the fridge in a tightly sealed container. The key is that you don’t want the avocado to get oxidized. Hope that helps!
i cannot stop eating this, so good! i used chocolate almond milk instead of regular so it’s extra chocolaty and added a couple scoops of coconut yogurt. i give it 5 stars!
Yaaaay!! So happy to hear that Rebbi!
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