Save to Pinterest I discovered this pudding by accident on a Tuesday afternoon when I was supposed to be meal prepping something proper, but instead found myself staring at two perfectly ripe avocados that were about to tip past their prime. The cocoa powder was already out—I'd been thinking about brownies—so I threw both into the blender on a whim, added some maple syrup, and twenty seconds later had something so velvety and indulgent I couldn't believe it was made from a fruit most people only thought to eat on toast.
The first time I served this to my sister, she took one spoonful and immediately asked what bakery I'd bought it from. When I admitted it was just avocado, chocolate, and milk, she didn't believe me until I showed her the empty blender. We laughed so hard I nearly spilled her bowl, and now it's become the dessert she requests whenever she needs something that feels fancy but doesn't require me to spend hours in the kitchen.
Ingredients
- Ripe avocados (2): The soul of this pudding—look for ones that yield to gentle pressure and have that almost-dark color inside, not the bright green ones that taste like nothing.
- Unsweetened cocoa powder (1/4 cup): Don't reach for the dutched stuff unless you want it muted; the regular kind has a brighter, more assertive chocolate flavor that really sings here.
- Almond milk or plant-based milk (1/4 cup): This just loosens everything enough to blend into silk; too much and you lose the pudding texture, too little and you'll be fighting the blender.
- Pure maple syrup (1/4 cup): It dissolves instantly and doesn't leave that grainy feeling honey sometimes does, plus it lets the chocolate shine without competing flavors.
- Vanilla extract (1 tsp): A small amount transforms this from chocolate-forward into something more rounded and complete, like it's been cooking for hours when it really hasn't.
- Fine sea salt (1/8 tsp): This tiny pinch is the secret handshake that makes people say it tastes expensive; it amplifies the chocolate and somehow makes the whole thing taste more like itself.
Instructions
- Gather and prep:
- Halve your avocados, scoop out the flesh, and have everything measured and ready because once you start blending, you want to move quickly so the avocado doesn't oxidize and turn that sad gray-green color.
- Blend into silk:
- Add everything to your food processor or blender and mix on high until there's not a single fleck of cocoa powder or chunk of avocado visible—this usually takes about 45 seconds, but stop and scrape down the sides if needed because those bottom corners hide little pockets of cocoa.
- Taste and adjust:
- This is the moment where your preferences matter; if you like it less sweet, you've got room to add more cocoa powder, and if you like it deeper and more intense, a tablespoon of melted dark chocolate changes everything.
- Divide and chill:
- Spoon into whatever bowls or glasses make you happy, then slide them into the fridge for at least thirty minutes if you have time—the flavor deepens and the texture becomes almost mousse-like, which is worth the wait.
- Top and serve:
- Fresh berries add brightness, shaved chocolate adds sophistication, and a tiny pinch of fleur de sel makes people pause and ask what's different about this pudding.
Save to Pinterest There's a moment when someone tastes this for the first time and their eyes go a little wide, and they say something like, "Wait, this is actually good for me?" That shift from expecting indulgence to realizing they're eating something made from real food feels like a small victory every single time.
Why This Works Every Time
The avocado does something cocoa powder alone can't do—it creates a density and richness that makes your brain believe you're eating something decadent and calorie-dense, while the reality is much gentler. The fat in the avocado carries the chocolate flavor so completely that you don't miss dairy for even a second, and the maple syrup dissolves so seamlessly that there's no graininess, just pure, clean sweetness backing up the cocoa.
Variations That Actually Work
I've added espresso powder when I wanted to heighten the chocolate flavor without adding more cocoa, and it created this almost-adult complexity that felt like a dessert for people who think regular desserts are too simple. Cinnamon works too, but sparingly—start with just a pinch because it can easily take over. The toppings are where you get to play; berries cut the richness, chocolate shavings add texture and luxury, and a tiny sprinkle of sea salt reminds everyone that contrast is what makes food memorable.
Storage and Make-Ahead Tips
This pudding lives in the fridge for about two days in a covered container before the avocado starts to darken, though it still tastes fine, just less visually appealing. I usually make it the morning I plan to serve it or the night before if I'm trying to minimize fuss. The texture is actually better after a few hours of chilling because everything settles and the flavors become more cohesive, so if you have time, give it at least a few hours before serving.
- Portion it into individual glasses right after blending so you're not stirring it multiple times and breaking down the texture.
- If you're making it for guests, chill everything—bowls, spoons, serving glasses—because cold intensifies the chocolate flavor and makes the whole experience feel more polished.
- A light dusting of cocoa powder on top right before serving looks intentional and tastes like a small luxury.
Save to Pinterest This pudding became my go-to when I wanted to prove that eating well doesn't mean sacrificing pleasure, and I still make it whenever I need a reminder that some of the best things come together in ten minutes with just your hands and a blender.
Common Recipe Questions
- → How do avocados impact the texture?
Avocados contribute a creamy, velvety texture that enhances smoothness without dairy, making the dessert rich and satisfying.
- → Can I adjust the sweetness level?
Yes, the sweetness can be tailored by adjusting the amount of maple syrup or adding a touch more cocoa powder for a deeper flavor.
- → What alternatives exist for almond milk?
You can substitute almond milk with other plant-based options like oat or soy milk, depending on preference or allergies.
- → How long should this be chilled?
Chilling for at least 30 minutes enhances flavor and texture, though it can be enjoyed immediately for a softer consistency.
- → What toppings complement this blend?
Fresh berries, shaved dark chocolate, coconut whipped cream, and chopped nuts add contrasting textures and enhance the flavor profile.