This delicious Easy, Chocolate Avocado Pudding recipe is dairy free and a perfect allergy-friendly dessert for a chocolate lover! It is also vegan, gluten-free, paleo, and packed with healthy fats and nutrients, with NO refined sugars! This chocolate pudding recipe is rich and full of flavor! You can add toppings to indulge even more. Scan down to #3, under instructions, for some delicious topping ideas! Enjoy!!
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Ingredients
- 1/2 cup raw cacao powder
- 6 Tablespoons coconut milk (I open a can and stir the coconut milk up until well blended, then measure out)
- 1/2 cup + (2 Tablespoons if need sweeter after blending) pure maple syrup (more or less, to taste) taste after 1/2 cup and adjust to your desired sweetness level, after all ingredients blended
- 1 tsp pure vanilla extract (gluten free)
- 1 Tablespoon coconut oil
- 1/8 tsp salt
- 5 small avocados, just newly ripe with a little softness, but NOT over-ripe (pits and skin removed), no brown, or stringy sections
Instructions
- In a large mixing bowl, blend together all of the ingredients, until smooth. You might need to use a spatula to scrape the sides down. I love using a high powered blender with blades that go all the way up. This type of blender works better for thick ingredients like avocados, than the standard blender with only blades at the bottom. Other great choices are an immersion hand stick blender or a food processor. If you use an immersion blender, it is best to put the cacao powder in a bowl first so that the other ingredients on top will help keep the powder from flying up when the immersion blender starts. Use low with this tool to start with, then go to high once cacao is mixed in a little.
- Once all ingredients are well mixed and smooth, transfer to a bowl, cover bowl with a lid or wrapping, and put into the refrigerator. Chill for at least 30 minutes.
- When chilled, scoop out pudding into a 4 oz custard-size small bowl and enjoy plain, or with a fun topping! This is rich, and filling, so a little goes a long ways. You will have enough to serve 4, in small custard bowls. Blueberries, organic unsweetened shredded coconut, allergy-friendly chocolate chips, my Healthy, Candied Autumn Pecans, and even crumbled up pieces from my Easy, No Bake Lemon Glazed Sugar Cookie Dough Bars are a few great topping ideas!!
- This will last in the refrigerator for 3-4 days (I always eat it up within a few days, because I love it so much). It might need to be stirred real quick after a few days, if the moisture starts to separate.
Blueberries, Healthy, Candied Autumn Pecan, Unsweetened Shredded Coconut
These flavors are so delicious together! I also really love that they all add a different texture…goes perfectly with the creamy, chocolate pudding!
