Avocado Chocolate Pudding

# Ingredient List:

01 - 2 ripe avocados, peeled and pitted

02 - 1/4 cup unsweetened cocoa powder

03 - 1/4 cup almond milk (or other plant-based milk)

04 - 1/4 cup pure maple syrup (or honey if not vegan)

05 - 1 teaspoon vanilla extract

06 - 1/8 teaspoon fine sea salt

07 - Fresh berries

08 - Shaved dark chocolate

09 - Coconut whipped cream

10 - Chopped nuts

01 - Place avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.

02 - Process until the mixture is completely smooth and creamy, scraping down the sides as needed.

03 - Taste and modify sweetness or cocoa powder according to preference.

04 - Spoon the pudding into serving bowls or glasses.

05 - Chill for at least 30 minutes for optimal flavor and texture or serve immediately; adorn with optional toppings if desired.

01 -

It tastes decadent and indulgent while sneaking in the healthy fats and creaminess only avocados can deliver.
No blender meltdown moment—ten minutes from fridge to spoon, and you're done.
Works for every diet constraint: vegan, gluten-free, dairy-free, and still feels like real dessert.

02 -

Over-blending actually makes the pudding grainy instead of smooth—stop as soon as you see no visible cocoa streaks, or you've gone too far.
The ripeness of your avocados matters more than any other ingredient; underripe ones will taste grassy, and overripe ones turn the texture oddly separated.

03 -

Don't let anyone convince you that avocado doesn't belong in chocolate—the fat content creates a texture that feels indulgent and expensive, and it actually enhances chocolate flavor rather than muddying it.
If your blender isn't high-powered, cut the avocados into smaller pieces before adding them; you'll get a smoother result and less complaining from your motor.