Pin It I stumbled onto this pudding by accident on a Tuesday afternoon when I had two avocados sitting on the counter and a sudden chocolate craving I couldn't ignore. Instead of reaching for something store-bought, I wondered what would happen if I blended them together with cocoa powder and a touch of maple syrup. The result was so silky and rich that I forgot I was eating something made from a fruit typically reserved for toast. My kitchen suddenly smelled like a chocolate shop, and I realized I'd found my new favorite way to satisfy dessert without any of the guilt.
I made this for a friend who'd just mentioned she couldn't have dairy anymore, and watching her take that first spoonful was everything. She paused, closed her eyes, and said, "Wait, this is actually good," in a tone that suggested she'd braced herself for disappointment. We ended up sitting on my kitchen counter with our bowls, talking about how food shouldn't require sacrifice, and she asked for the recipe before finishing. That moment taught me that the best dishes are the ones that make people feel cared for, not limited.
Ingredients
- Ripe avocados (2): The creaminess you're tasting comes entirely from these—pick ones that yield slightly to gentle pressure, not mushy, or your pudding texture will suffer.
- Unsweetened cocoa powder (1/4 cup): This is your flavor foundation; don't skip the unsweetened version or you'll end up with something cloying instead of sophisticated.
- Almond milk (1/4 cup): You're using just enough to let the blender do its job and create silkiness without diluting the chocolate flavor.
- Pure maple syrup (1/4 cup): Honey works if you're not vegan, but maple syrup dissolves seamlessly and doesn't overpower.
- Vanilla extract (1 tsp): A small amount that rounds out the chocolate and adds warmth without shouting.
- Fine sea salt (1/8 tsp): Trust this tiny pinch—it amplifies the chocolate notes in a way that makes people wonder what your secret ingredient is.
Instructions
- Gather and prep your avocados:
- Cut them in half, remove the pit, and scoop the flesh into your blender or food processor bowl. If you're working with an older blender, cut the avocado into chunks so it blends more easily.
- Add your chocolate and liquid base:
- Combine the cocoa powder, almond milk, maple syrup, vanilla, and salt in one go. The liquid helps everything move around while blending, preventing that frustrating moment where nothing happens.
- Blend until glossy and smooth:
- Process until you see no streaks of cocoa powder and the mixture looks like silk. You'll need to stop and scrape the sides once or twice—this is normal and actually prevents lumps.
- Taste and adjust your balance:
- This is your creative moment: want it richer? Add a bit more cocoa powder. Too intense? A splash more milk. Trust your palate here.
- Spoon into bowls:
- Divide evenly among serving glasses or bowls for a restaurant-worthy presentation that takes thirty seconds.
- Chill or serve:
- Thirty minutes in the fridge lets flavors settle and texture deepen, but if you're hungry now, eat it immediately—it's delicious either way.
- Top with your favorites:
- Fresh berries bring brightness, dark chocolate shavings add elegance, and a dollop of coconut cream feels luxurious.
Pin It My moment of clarity came when I served this to someone with a tree nut allergy, and I realized I'd just handed them happiness on a spoon. I'd never felt prouder of a dessert that took ten minutes and required zero judgment calls about whether I was "allowed" to eat it. Suddenly, serving dessert wasn't about fitting into categories—it was about feeding people well.
The Secret to Silky Texture
The magic isn't in technique or exotic ingredients—it's in understanding that avocado fat creates creaminess that dairy can't touch. The moment your blender starts working, the avocado's natural oils combine with the cocoa particles to create something that tastes whipped, not just blended. I learned this the hard way when I tried making this with avocado oil instead of actual avocados; it was a disaster that taught me you can't fake the base.
Playing with Toppings and Flavor Riffs
Once you nail the base recipe, toppings are where your personality shows up. I've gone minimalist with just sea salt and shaved chocolate, layered with fresh raspberries when they're in season, and even drizzled a tiny bit of hazelnut oil on top when I wanted something different. My friend tried it with toasted coconut flakes and swears by that combination now, which makes me happy because it means the recipe feels flexible enough for everyone's taste.
Storage and Make-Ahead Options
This pudding keeps beautifully covered in the refrigerator for two days, which means you can make it during the day and have dessert waiting when you need it. I've made it the morning of dinner parties and felt like a genius for having something ready without stress; it also tastes better after a few hours because the flavors settle into each other. One tiny caveat: the longer it sits, the more the avocado may start to oxidize slightly, but the taste stays delicious and the color difference is minimal if you cover it well.
- For a thicker, more mousse-like texture, use slightly less almond milk—sometimes I cut it to three tablespoons.
- Add one tablespoon of melted dark chocolate to the blender for extra richness and depth if you want to impress someone.
- Make extra and portion into small jars; it's the kind of dessert you'll keep reaching for until it's gone.
Pin It This pudding reminds me that the best recipes aren't complicated or fussy; they're the ones that fit into your real life and make you feel good. Serve it whenever dessert is calling.
Recipe Questions & Answers
- → How do ripe avocados affect the texture?
They provide a creamy, smooth base that creates a rich and silky consistency without dairy.
- → Can I adjust the sweetness level?
Yes, you can modify the maple syrup quantity or add natural sweeteners to suit your preference.
- → What toppings complement this dish well?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts enhance texture and flavor.
- → Is it necessary to chill before serving?
Chilling improves flavor and texture, but it can also be enjoyed immediately for a softer finish.
- → Are there any allergen considerations?
This dish contains tree nuts via almond milk and optional nuts; substitute with oat or soy milk if needed.