
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.
Table of Contents
Key Ingredients

- 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.

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.

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.

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.

Serving Suggestions
- Coconut whipped cream. For a richer dessert, add a dollop of whipped cream
- Vegan powdered sugar. Sweeten it up with a sprinkling of powdered sugar
- Blueberry chia jam. Swirl this berry jam into your homemade pudding

Vegan Avocado Chocolate Pudding
Ingredients
- 2 medium avocados ripe
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon sea salt plus more as needed
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons plant-based milk
- Shredded coconut, hemp seeds, berries for topping
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.
Nutrition

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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