This vegan chocolate avocado 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 refined sugar-free, gluten-free, dairy-free, and paleo diet friendly.
This pudding is sweetened with a paste made from pureed dates. I love using date paste to sweeten desserts and muffins because it’s more nutritious than regular white sugar, plus it has a caramel-like sweet flavour that complements chocolate perfectly.
Date paste is easy to make (it’s just dates, soaked in boiling water then blended to a purée consistency), but if you don’t have any dates you can substitute maple syrup or raw honey instead.
I chose avocados that were pretty soft and ripe (but not brown) for this recipe. Using avocados on the riper side makes it easier to achieve a pudding with a silky smooth and 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 they should blend up nicely in the pudding.
The chocolate flavour in this vegan chocolate avocado pudding comes from cocoa powder. There are two types of unsweetened cocoa powder – dutch process and natural. Either variety will work in this recipe so use what you have on hand.
I included a pinch of salt in this vegan chocolate avocado pudding. I almost always include a little bit of salt in my sweet recipes because it enhances the sweetness and other flavours in the dessert. If you need to avoid sodium simply omit the salt and the results will still be tasty.
This recipe calls for pure vanilla extract. Be sure to use pure vanilla extract as opposed to artificial vanilla extract if possible as the results will be more delicious, especially since this is a raw dessert. The difference in flavour between pure vanilla extract and artificial is quite noticeable in raw treats.
More vegan dessert recipes
For another refined sugar-free, plant-based dessert idea, try these chocolate filled strawberries. They’re easy to make and so delicious.
Or try these peanut butter cookies. They’re vegan, gluten-free, and have the perfect balance of sweet and a little salty.
Vegan Chocolate Avocado Pudding
- Blender or food processor
- 1 1/2 avocados
- 1 cup date paste (see my date paste recipe for instructions)
- 1/3 cup cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch salt
- Add the date paste, cocoa powder, avocado, salt, and pure vanilla extract to a food processor or blender.
- Process/blend until smooth.
- Refrigerate to desired temperature before serving.
- Makes 1 1/2 cups of vegan chocolate avocado pudding.
- Store in the fridge in an airtight container for up to three days.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.