Vegan Avocado Chocolate Pudding

Ready in just 5 minutes, this vegan avocado chocolate pudding is delicious and creamy. It’s an easy, healthy dessert that’s perfect for satisfying your sweet tooth. Enjoy it alone or with your favorite toppings.

Kirsten Nunez, MS

By Kirsten Nunez, MS

4 Ratings

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Vegan avocado chocolate pudding in a glass, topped with shaved coconut and raspberries.
Photo: Kirsten Nunez

Chocolate pudding is one of those nostalgic treats that will always hit the spot. But if you follow a vegan or dairy-free diet, the iconic snack is unfortunately off the table. The solution? Make this vegan avocado chocolate pudding, of course!

Featuring a blend of avocado, cocoa powder, and maple syrup, this treat is satisfyingly simple and delicious. It’s also extra-creamy, thanks to the base of avocado.

And just in case you’re wondering, no — the pudding does not taste like avocado. The neutral flavor of the fruit takes on the taste of cocoa powder and sweetener, resulting in a deliciously rich dessert.

All you need to do is blend the ingredients in a food processor and dig in. Enjoy it with a dollop of coconut whipped cream, a handful of fresh berries, or a sprinkling of powdered sugar.

Key Ingredients

Ingredients for avocado chocolate pudding: Ripe avocado, maple syrup, plant-based milk, and coco powder.
Photo: Kirsten Nunez
  • Avocado. As the name suggests, avocado is the base of this recipe. Be sure to use ripe avocado, which should feel somewhat soft but mostly firm. Avoid using mushy avocado.
  • Cocoa powder. Use regular or dark cocoa powder, depending on your preference. Check the label to confirm it has no dairy ingredients.
  • Plant-based milk. This will help make the pudding smooth. Coconut, almond, and oat milk all work well in this dish.
  • Sweetener. Maple syrup is a delicious choice, but you can also use regular white sugar, agave, or date syrup.

How to Make Avocado Chocolate Pudding

This easy vegan pudding recipe takes just a few minutes to make in a food processor. If you don’t have a food processor, you can use a high-powered blender instead.

For the full ingredients list and step-by-step recipe, scroll down to the bottom of this post.

1. To a food processor, add the avocados, cocoa powder, maple syrup, sea salt, vanilla extract, and plant-based milk. Consider using less sweetener than you think you need, to start. You can always add more later on.

Ingredients for avocado chocolate pudding in a food processor.
Photo: Kirsten Nunez

2. Blend the ingredients until smooth and combined, about 2 to 3 minutes. Pause occasionally to scrape down the sides.

Taste and add more sweetener or salt if needed. If the pudding is too thick, add bit more milk and blend.

Avocado chocolate pudding in a food processor.
Photo: Kirsten Nunez

3. Scoop into cups, top with hemp seeds, berries, and coconut flakes, then enjoy immediately. You can also chill it in the refrigerator for 1 hour before serving.

Vegan avocado chocolate pudding in a glass, topped with shaved coconut and raspberries.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Use different extracts. Instead of vanilla extract, try using orange, lemon, caramel, coconut, or even rum extract. For a holiday-inspired twist, use peppermint extract.
  • Replace milk with water. If you don’t have plant-based milk, you can use water to thin the pudding. You could even use orange juice or coffee.
  • Switch up the sweetener. Alternatives for maple syrup include white cane sugar, brown sugar, beet sugar, agave, or date syrup.
  • Add bananas. For a thicker and naturally sweet version, try blending 1/2 to 1 fresh banana into your pudding.
  • Mix in espresso powder. If you love coffee, add 1/2 to 1 teaspoon espresso powder when blending the pudding.
  • Top with nuts. For an extra crunch, top your vegan pudding with chopped almonds, cashews, or walnuts.

How Do You Store Vegan Avocado Chocolate Pudding?

Store leftovers in an airtight container in the refrigerator for 2 or 3 days. The texture of the avocado can change over time, so it’s best to enjoy it sooner than later.

Can You Freeze It?

You can, but it’s not recommended to thaw and eat it as pudding. That’s because the texture of avocado won’t be the same after it’s been frozen. Instead, freeze the avocado chocolate pudding as ice pops or ice cubes. The ice cubes can added to smoothies.

Vegan avocado chocolate pudding in a glass, topped with shaved coconut and raspberries.
Photo: Kirsten Nunez

Serving Suggestions

Avocado chocolate pudding in a glass

Vegan Avocado Chocolate Pudding

Ready in just 5 minutes, this vegan avocado chocolate pudding is delicious and creamy. It’s an easy and healthy dessert recipe that’s perfect for satisfying your sweet tooth. Enjoy it alone or topped with berries, seeds, and nuts.
Click stars below to rate, or leave a full review in the comments
4 Ratings
Print Rate it Now Pin Recipe
Course: Dessert
Cuisine: American
Diet: Vegan
Keyword: avocado chocolate pudding, chocolate pudding, vegan chocolate pudding
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 395kcal
Author: Kirsten Nunez, MS

Ingredients

Instructions

  • To a food processor, add the avocados, cocoa powder, maple syrup, sea salt, vanilla extract, and plant-based milk.
  • Blend the ingredients until smooth and combined, about 2 to 3 minutes. Pause occasionally to scrape down the sides.
  • Taste and add more sweetener or salt if needed. If the pudding is too thick, add bit more milk and blend.
  • Scoop into cups, top with hemp seeds, berries, and coconut flakes, then enjoy immediately. You can also chill it in the refrigerator for 1 hour before serving.

Notes

  • Consider using less sweetener than you think you need, to start. You can always add more later on.
  • The exact number of servings depends on the size of each one.
  • Instead of vanilla extract, try using orange, lemon, coconut, or even rum extract. For a holiday-inspired twist, use peppermint extract.
  • If you don’t have plant-based milk, you can use water to thin the pudding. You could even use orange juice or coffee.
  • Alternatives for maple syrup include white cane sugar, brown sugar, beet sugar, agave, or date syrup.
  • If you love coffee, add 1/2 to 1 teaspoon espresso powder when blending the pudding.
  • For an extra crunch, top your vegan pudding with chopped almonds, cashews, or walnuts.

Recommended Tools & Products

Food processor

Nutrition

Calories: 395kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 618mg | Potassium: 1099mg | Fiber: 15g | Sugar: 14g | Vitamin A: 293IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Kirsten Nunez

About the Author

Kirsten Nunez

Contributing Writer

Kirsten is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.

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