This avocado chocolate pudding is a nutritious dessert that tastes amazingly rich and chocolaty. It’s perfect for picky kids who might hesitate to eat undisguised avocado. This delicious treat is vegan, refined sugar free, gluten free, and paleo diet friendly.
Ingredients in this avocado chocolate pudding
This pudding is sweetened with date paste. I love using date paste to sweeten desserts and muffins because it’s more nutrient dense than regular white sugar, plus it has a caramel-like sweetness that complements chocolate perfectly. Date paste is easy to make. It’s just dates that have been soaked in boiling water and then blended (see my date paste recipe for exact instructions).
I chose avocados that were pretty soft and ripe (but not brown on the inside) for this recipe. Using avocados on the riper side makes it easier to achieve a pudding with a silky smooth, creamy texture. Give your avocados a squeeze before cutting into them to make sure they aren’t too hard. As long as they can be squished a little when squeezed then they should blend up nicely in the pudding.
The chocolate flavor in this avocado pudding comes from unsweetened cocoa powder. There are two types of unsweetened cocoa powder – Dutch process cocoa powder and natural cocoa powder. Either variety will work well in this recipe.
I included a pinch of salt in this pudding. I almost always include a little bit of salt in my sweet recipes because it enhances the sweetness and other flavors in the dessert.
This recipe calls for pure vanilla extract. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible as the results will be more delicious, especially since this is a raw dessert. The difference in flavor between pure vanilla extract and artificial is quite noticeable in raw treats.
How to make it
This pudding is quick and easy to make. Start by adding the date paste, cocoa powder, avocado, salt, and pure vanilla extract to a food processor or blender. Process/blend until smooth, then refrigerate for at least two hours before serving.
Storage
Store this avocado chocolate pudding in an airtight container in the fridge for up to five days.
More vegan dessert recipes to try
- This vegan strawberry mousse is rich, creamy, and delicious.
- These paleo chocolate cookies are soft, chewy, and nutritious yet totally decadent.
- For another refined sugar-free, vegan dessert idea, try these chocolate filled strawberries.
- These peanut butter cookies with coconut flour have the perfect balance of sweet salty flavors.
Avocado Chocolate Pudding
Equipment
- Blender or food processor
Ingredients
- 1 1/2 avocados
- 1 cup date paste (see my date paste recipe for instructions)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch salt
Instructions
- Add the date paste, cocoa powder, avocado, salt, and pure vanilla extract to a food processor or blender.
- Process/blend until smooth.
- Refrigerate for at least two hours before serving.
Notes
- Store this avocado chocolate pudding in an airtight container in the fridge for up to three days.
Nutrition
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- These gluten free vegan gingerbread cookies are warmly spiced and perfect for the holidays.
I’m Jennifer, the author at A Sweet Alternative. I create simple recipes made with nutrient-dense ingredients.