Save I discovered this pudding by accident on a Tuesday afternoon when I had three avocados sitting on my counter, perfectly ripe but earmarked for toast I never got around to making. Instead of letting them go to waste, I wondered what would happen if I threw them into a blender with cocoa powder and maple syrup. The result was so shockingly creamy and rich that I called my sister immediately to tell her I'd found the easiest chocolate dessert that actually tastes indulgent. Now it's what I make when I want something that feels like cheating but somehow feels good about itself.
I made this for my roommate's birthday dinner last summer, and she kept asking what made it so creamy, convinced I'd added whipped cream or chocolate mousse or something equally decadent. When I told her it was mostly avocado, she actually laughed until I showed her the empty bowl. That was the moment I realized this wasn't just a quick dessert for myself, it was the kind of thing that makes people feel taken care of without you spending hours in the kitchen.
Ingredients
- Ripe avocados: They need to give slightly when you squeeze them, because underripe ones will make your pudding grainy instead of silky, and that's the whole point here.
- Unsweetened cocoa powder: The unsweetened kind matters because you're controlling the sweetness yourself, and Dutch-processed cocoa makes it taste slightly deeper and less bright.
- Almond milk (or other plant-based milk): This is just here to help your blender do its job without making the pudding too thick; you can use oat, soy, or even coconut if that's what's in your fridge.
- Pure maple syrup: It dissolves more smoothly than granulated sugar and adds a subtle warmth that honey would also bring, so pick whichever you have on hand.
- Vanilla extract: One teaspoon is enough to round out the chocolate flavor without making it taste like you're drinking a vanilla latte.
- Fine sea salt: Just a pinch, because salt is what makes chocolate taste like chocolate instead of just bitter cocoa.
Instructions
- Get everything into the blender:
- Scoop the avocado flesh away from the skin and pit, then add it straight to your food processor or high-speed blender along with the cocoa powder, milk, maple syrup, vanilla, and salt. You'll see it look sort of unpromising at this stage, which is the moment you have to trust the process.
- Blend until it's completely smooth:
- Start on medium speed and let it run until you can't see any cocoa powder streaks or tiny avocado chunks, stopping halfway through to scrape down the sides with a spatula so nothing gets left behind hiding at the bottom. This usually takes about ninety seconds, depending on how powerful your blender is.
- Taste and adjust:
- This is where you get to play with it; add more cocoa powder if you want it to taste deeper and less sweet, or another splash of maple syrup if you went too far in the cocoa direction. Every avocado is slightly different, so trust your own mouth here.
- Get it into bowls:
- Spoon the pudding into serving bowls or glasses right away, trying not to eat it straight from the blender like I always do. If you have time and patience, chill it for at least thirty minutes so the flavors settle and the texture gets even creamier, though it's also perfectly fine to eat it right now.
- Make it look like you tried:
- Top with whatever toppings sound good to you, whether that's fresh berries for brightness, shaved dark chocolate for extra richness, or just a tiny sprinkle of sea salt to make everyone go "wait, what is that flavor?"
Save A friend who claims to hate avocado everything tried this without knowing what was in it, and for the first time ever, I saw her actually understand why people get so excited about avocados. She asked for the recipe right then, which felt like winning something small but meaningful.
Why This Quietly Changed Everything
Making this taught me that creamy desserts don't need cream at all, which opened up a whole door I didn't know existed in my kitchen. Once I understood that avocado could do this, I started thinking about what else could pull off the same trick, and suddenly recipes stopped feeling like strict instructions and more like puzzles I could actually solve. It's the kind of small realization that sits with you longer than you'd expect.
Making It Your Own
The beauty of this recipe is that it's a blank canvas for whatever you're craving that day. If you want it thicker, use less milk and let it sit in the fridge for a bit longer. If you want it richer and deeper, add a tablespoon of melted dark chocolate to the blender or an extra teaspoon of cocoa powder.
Storage and Serving Ideas
This keeps in the refrigerator for about two days if you cover it, though if you're eating it alone, it probably won't last that long. You can also eat it straight from the fridge as an almost-frozen spoon dessert, or let it sit out for five minutes if you prefer it slightly softer and less pudding-like.
- Pair it with something crispy like a coconut wafer or almond biscuit to give the creamy pudding something to bounce against.
- A tiny pinch of fleur de sel on top right before eating makes people wonder why their chocolate suddenly tastes so good.
- If someone can't have nuts, swap the almond milk for oat or soy milk and skip the optional nut toppings, and nobody will notice anything is missing.
Save This is the dessert I turn to when I want to feel like I did something good for myself and everyone I'm feeding. It asks almost nothing of you and gives back so much more than it should.
Recipe FAQ
- → What makes the pudding creamy without dairy?
Ripe avocados provide natural creaminess and smooth texture, replacing traditional dairy ingredients.
- → Can I adjust the sweetness or chocolate intensity?
Yes, you can add more maple syrup for sweetness or increase cocoa powder for richer chocolate flavor.
- → What toppings complement this dessert?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts add texture and extra flavor.
- → How should I store leftovers?
Keep covered in the refrigerator for up to two days to maintain freshness.
- → Is this suitable for gluten-free and vegan diets?
Yes, using plant-based milk and natural sweeteners makes it vegan and gluten-free friendly.