Description
This creamy and decadent Avocado Chocolate Pudding is a healthy twist on a classic dessert. Made with ripe avocados, unsweetened cocoa, and natural sweeteners, it offers a rich, chocolatey flavor without any refined sugars or dairy. Perfect for a quick, nutritious dessert or snack, it’s easy to prepare and can be customized with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 2 ripe avocados, peeled and pitted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup or honey (adjust to taste)
- 1/4 cup milk (dairy or non-dairy, like almond or oat milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Toppings
- Fresh berries
- Whipped cream
- Chopped nuts
Instructions
- Prepare the Avocados: Start by peeling and pitting the ripe avocados. Place the avocado flesh into a blender or food processor for a smooth base.
- Add Cocoa and Sweetener: Add 1/4 cup unsweetened cocoa powder and 1/4 cup maple syrup or honey to the blender. Adjust the sweetness to your preference.
- Pour in Milk and Flavoring: Add 1/4 cup of your preferred milk, whether dairy or plant-based, along with 1 teaspoon of vanilla extract and a pinch of salt to enhance the flavors.
- Blend Until Smooth: Blend all ingredients thoroughly until the mixture is silky, creamy, and uniformly dark chocolate in color, scraping down the sides as needed.
- Chill the Pudding: Transfer the pudding into serving dishes and refrigerate for at least 30 minutes to firm up and deepen the flavors.
- Serve with Toppings: Before serving, add optional toppings such as fresh berries, whipped cream, or chopped nuts for added texture and taste.
Notes
- Adjust the sweetness according to your taste by adding more maple syrup or honey if desired.
- Use ripe avocados for the best texture and flavor.
- For a vegan option, use maple syrup instead of honey and plant-based milk.
- This pudding can be stored in the refrigerator in an airtight container for up to 2 days.
- Feel free to experiment with toppings such as shredded coconut or dark chocolate chips.
