Chocolate Almond Milk Pudding
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This Chocolate Almond Milk Pudding is my go-to dessert when I’m craving something rich and indulgent but want to keep it healthy. Made with creamy avocados, ripe bananas, and unsweetened cocoa powder, it’s a perfect balance of decadence and nutrition. The best part? It’s vegan, naturally sweetened, and incredibly easy to make.
I came up with this chocolate pudding with almond milk recipe after being inspired by my friend’s baby shower, where I wanted to bring a dessert that was both indulgent and secretly healthy. Much like my out-of-this-world creamy and smooth vegan vanilla pudding.
Watching everyone dig into their chocolatey treats while raving about how creamy and delicious they were (without a clue they were made with avocado!) was the highlight of the party. It’s now my go-to, guilt-free dessert that’s perfect for any celebration.
👩🏽🍳 Why I Love This Recipe
I love this recipe because it hits that sweet spot of indulgent and healthy, I mean seriously, it’s the best of both worlds. Chocolate pudding has always been my ultimate comfort dessert: it’s cozy, nostalgic, and impossible to resist.
But let’s be honest, traditional pudding is often too rich to enjoy regularly, not to mention it’s rarely vegan or healthy. That’s why I created this recipe! I wanted all the creamy, luscious decadence of chocolate pudding but in a version I could enjoy guilt-free. The secret ingredient? Avocado! It might sound surprising, but it transforms into the creamiest base for this almond milk chocolate pudding that’s vegan, gluten-free, and absolutely delicious. With just a handful of simple ingredients blended together, there’s no need for stovetop cooking or fancy techniques, it’s ready in less than 10 minutes! Plus, it’s naturally low in sugar and free from common allergens, making it perfect for picky eaters.
The combination of smooth avocado, rich cocoa, and a touch of maple syrup creates a dessert that tastes anything but “healthy.” Once you try it, I guarantee you’ll never go back to store-bought pudding.
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🥘 Ingredients
I make my chocolate almond milk pudding with simple, easy-to-find ingredients that come together beautifully. Here’s what I use to make it perfect:
Avocados: I use ripe avocados to give this pudding its dense, creamy texture without needing milk or cream. They’re the secret to making this dessert so rich and satisfying.
Banana: A ripe banana adds natural sweetness to this pudding. Depending on how sweet you like it, you can use half or a whole banana.
Unsweetened Almond Milk: I use one cup of unsweetened almond milk to keep the sugar low and let the chocolate shine.
Unsweetened Cocoa Powder: Raw cocoa powder gives this pudding its rich chocolate flavor and a boost of antioxidants.
Swaps
Milk: Sometimes I swap almond milk with other plant-based options like coconut, soy, or oat milk. It’s so versatile and works perfectly with whatever I have in the fridge.
Sweetener: I usually go for maple syrup, but agave or honey (if you’re not keeping it vegan) works just as well. It’s easy to adjust the sweetness to your taste.
Extract: Vanilla is my go-to, but if I’m feeling adventurous, I’ll try almond extract for a nutty twist. It’s such a fun way to change things up.
Almond Butter (optional): I love adding almond butter for extra richness and nuttiness, but it’s totally optional. If you’re avoiding nuts, just leave it out, and it’s still delicious.
🔪 How To Make
I love making my healthy chocolate pudding with almond milk, especially knowing my kids are eagerly waiting and excited for their dessert! Here are my 3 simple steps to make it:
Prep Ingredients: I start by peeling and removing the seed from the avocados, then cutting them into chunks. Next, I peel the banana and cut it into chunks as well.
Add To A Blender: I add the avocado, banana, almond milk, dark cocoa powder, vanilla extract, almond butter, cinnamon, and a pinch of salt to my blender or food processor. Then, I blend it all together until it’s smooth and perfectly combined.
Transfer to Bowls and Serve: I use a wooden spoon or rubber spatula to scoop the dark chocolate pudding into individual serving bowls. Then, I let it chill for at least 2-3 hours, the longer, the better! Before serving, I like to sprinkle a few chocolate shavings on top for a little extra flair. Then it’s time to dig in and enjoy!
💭 Expert Tips
My #1 Secret Tip for making the best Chocolate Almond Milk Pudding is to serve it super chilled. Trust me, the first time I made this, I skipped that step because I was too excited to dig in, and I could taste a hint of avocado. Once I let it chill properly, the creamy chocolate flavor completely took over, and it tasted like pure indulgence. Now, I always give it plenty of time to chill, it’s worth the wait!
Other Tips To Keep In Mind:
- Adjust the Sweetness: I like to adjust the amount of banana, honey, or maple syrup depending on how sweet and chocolatey I’m craving it. I always taste after blending and tweak it if needed.
- Banana Substitute: If you’re not a fan of banana, no worries! I often use 2-3 Medjool dates instead, and it works beautifully in this mousse.
- Don’t Freeze: I don’t recommend freezing this pudding because the texture changes once it defrosts. It’s best enjoyed fresh and chilled.
📖 Variations
This Chocolate Almond Milk Pudding is one of my favorites because it’s so versatile and easy to customize. These are my favorites:
Mocha Twist: I like to add 1/2 teaspoon of espresso powder to the pudding for a rich mocha flavor. It pairs perfectly with the chocolate.
Peanut Butter Swirl: For extra creaminess, I swirl in 1 tablespoon of peanut butter before chilling. It adds a delicious nutty flavor that my family loves.
Spicy Chocolate: Sometimes, I mix in 1/8 teaspoon of cayenne pepper for a subtle spicy kick. It’s a fun twist that makes the chocolate flavor pop.
🍽 Serving Suggestions
My healthy chocolate banana pudding is a dream come true for dark chocolate lovers!
To serve: I divide the pudding into 6 ramekins or small bowls, cover loosely with plastic wrap, and let it chill in the fridge for at least 2 hours. It’s best served cold (as I mentioned in my tips section), not at room temperature.
Toppings: I like to add shavings of dark chocolate, fresh fruit like sliced strawberries or raspberries, or even a sprinkle of chopped nuts for crunch. It’s such a versatile dessert, you can serve it as a showstopper at a dinner party or enjoy it as a guilt-free midday snack.
🧊 Storage Directions
Refrigeration: I loosely cover this almond milk mousse with plastic wrap and store it in the refrigerator. It stays fresh and delicious for up to 2 days!
❓Recipe FAQs
Does this chocolate pudding taste like avocado?
Not at all when it’s properly chilled! I always make sure to let it sit in the fridge for at least 2-3 hours so the chocolate and vanilla flavors really shine through.
Is chocolate pudding healthy?
As a nutritionist and certified health coach, I love how this chocolate almond pudding is packed with health benefits compared to traditional chocolate puddings made with milk and cream. It’s low in calories and sugar but high in fiber, healthy fats, vitamins, and nutrients, making it a dessert you can truly feel good about.
Thanks to the avocado, this pudding gets its rich, creamy texture without the extra calories or unhealthy fats. Avocado is full of monounsaturated fats, the good kind your body needs to support heart health and overall well-being.
Can I make it ahead of time?
Yes! I often make it a day in advance. Just store it in an airtight container in the refrigerator, and it will keep for up to 2 days.
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🎥 Watch How to Make It
Chocolate Almond Milk Pudding
This Chocolate Almond Milk Pudding is my go-to dessert when I’m craving something rich and indulgent but want to keep it healthy. Made with creamy avocados, ripe bananas, and unsweetened cocoa powder, it’s a perfect balance of decadence and nutrition. The best part? It’s vegan, naturally sweetened, and incredibly easy to make.
Servings: 6 servings
Calories: 166kcal
Ingredients
- 2 avocados – peeled pitted, and cut into chunks
- ½-1 ripe banana peeled and cut into chunks
- 1 cup unsweetened almond milk
- ¼ cup raw unsweetened cocoa powder or more to taste
- 2 tbsp maple syrup more to taste if needed
- 1 tsp vanilla extract
- 1 tbsp almond butter optional
- ¼ tsp ground cinnamon
- pinch salt
Equipment
Instructions
- Remove the peel and seed from the avocados. Cut into chunks.
- Peel the banana, and cut into chunks.
- Add the avocado, banana, almond milk, cocoa powder, vanilla extract, almond butter, cinnamon, and salt in a blender of food processor.
- Blend until smooth and everything is combined. Scoop into individual serving bowls and chill for a few hours. Then serve!
Notes
- My #1 Secret Tip for making the best Chocolate Almond Milk Pudding is to serve it super chilled. Trust me, the first time I made this, I skipped that step because I was too excited to dig in, and I could taste a hint of avocado. Once I let it chill properly, the creamy chocolate flavor completely took over, and it tasted like pure indulgence. Now, I always give it plenty of time to chill, it’s worth the wait!
- I like to adjust the amount of banana, honey, or maple syrup depending on how sweet and chocolatey I’m craving it. I always taste after blending and tweak it if needed.
- If you’re not a fan of banana, no worries! I often use 2-3 Medjool dates instead, and it works beautifully in this mousse.
- I don’t recommend freezing this pudding because the texture changes once it defrosts. It’s best enjoyed fresh and chilled.
Nutrition
Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 451mg | Fiber: 6g | Sugar: 6g
is there any substitute for the banana?
Sorry I can’t think of a good substitute! The banana is pretty important for both sweetness and texture (it helps make the pudding thick!)
I tried making the recipe, but it turned out too runny and not as much like pudding. I followed the recipe (without the almond butter), any suggestions for making it thicker?
Hmmm that’s strange. The almond butter does help it bind together but it shouldn’t have been super runny without it. Maybe try using less almond milk next time (e.g. just add a splash of it at a time until the pudding has the consistency you like)? Let me know if that works and how it turns out if you make it again!
Hi
Can I substitute normal milk for almond milk? My sister is allergic to almonds
Hi Manisha! I think that should work just fine. I’ve never tried it with regular milk but I can’t imagine why it wouldn’t work. Let me know how it turns out!
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! 🙂
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!
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!
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 🙂
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!
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!
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! 🙂
OMG I love this recipe!!!! Thanks so much for sharing!!
Awww thanks Rachel! 🙂
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!!
Looks amazing! I’ll be trying out this soon…..
Thanks Ella! I’m sure you will love 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!
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!
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!