Let’s do a little experiment. Can I get your attention with just one word? How about CHOCOLATE! See, didn’t that do the trick? 🙂
Okay, let’s get down to some chocolate business here. Let’s talk about chocolate avocado pudding. I know…it sounds bizarre. But trust me, something magical happens when take ripe, creamy avocados and blend them into the base of what makes this luscious chocolate pudding. But fear not, there’s no green color or avocado flavor in the final result. Nope, just a boost of healthy fats and rich perfection, and this pudding is the perfect snack for a cold winter’s day. Maybe top it with some cool whipped cream, add some fresh strawberries and chopped mint? Or you can eat this along side some piping hot chocolate and you have a major choc fest happening.
I don’t know why chocolate pudding reminds me of a day cuddling up in bed, watching a good movie – maybe it just reminds me of home, of my childhood? This isn’t quite your old fashioned Snack Pack pudding that you had in your lunchbox. Ah, this is your childhood favorite re-imagined – healthier and better! Also, bonus points for this recipe being gluten-free, vegetarian AND vegan, keto-friendly, paleo, egg-free, nut-free and sugar-free! I use a delicious sugar-substitute called Swerve (check it out below). It’s a sugar alcohol made from erythritol and doesn’t spike your blood sugar and measures equal to sugar (just a little hint – I’ve found Swerve on sale sometimes at Jewel, so check it out in the baking aisle).
The first time I made this pudding, my smart husband took one bite and exclaimed “is there avocado in this?” How in the hell did you know that?! He’s just a bloodhound when it comes to finding the one “green” ingredient, and avoiding it at all costs. But since I blew that cover, I always attempt to hide other veggies in his food, sans avocado.
I’ve learned my lesson with him. Oh well. Hope the rest of you enjoy it! 🙂
Chocolate Avocado Pudding Recipe
- 1 can of full-fat coconut cream
- 1/2 cup unsweetened cocoa powder
- 2 ripe avocados, sliced, peeled
- 3/4 cup Swerve or use sugar, or sugar subsitute
- 1 tbsp maple extract you can use vanilla instead
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
Add the coconut cream (first) into the container of a high-speed blender. This step is important to put in the liquid/cream first so it's easier to blend.
Add the avocados, sweetener, extract, cinnamon, and sea salt.
Blend on high speed for 1 minute until fully combined.
Chill in the fridge for a few hours to set up (it'll be good otherwise, but will be slightly runnier at room temp, and I prefer it cold).
Place in serving bowls, garnished with sliced strawberries (yum) and freshly chopped mint.
Don’t forget to check out some of our other great dessert recipes: Boozy Eggnog Custard Filled Doughnuts and Dairy-free maple cinnamon custard
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