Avocado Chocolate Pudding Recipe – Detoxification

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Avocado Chocolate Pudding Recipe – Detoxification

If you have avocado to run out, you can enjoy it. (Literally!)

15 years ago, I started trying a vegan diet and started making this chocolate avocado pudding recipe. I’m glad I tried it at the time because this pudding is something everyone should be aware of whether you follow a special diet or not.

At this point, I probably have done it over 100 times! If you want to hide the avocado flavor more, be sure to try the tips mentioned below. (Cherry chocolate flavor is my favorite.)

⭐⭐⭐⭐⭐ Featured Comments

“Wowza! This pudding is amazing. Perfect for when you want a sweet dinner. Super easy, you’ll never know the base is Avacado!” – Heather

Chocolate avocado pudding with 3 bottles.

Avocado Pudding Ingredients

Here is what you need:

avocado. It is best to buy strong avocados in the store so they have a chance to mature on your counter without overdoing it. When you squeeze hardly any squeeze, you know it’s mature. (If it’s very mushy, it may start to spoil; do not use someone full of bruises when opening.)
Maple syrup. This natural sweetener is perfectly paired with chocolate, adding a silky texture to the pudding. If you don’t have maple syrup on hand, honey or agave nectar can be exchanged.
Cocoa powder. I always use raw cocoa powder for chocolate desserts, but I can also use regular cocoa powder. This will help hide the taste of the avocado, so add a tablespoon if needed. (It will vary every time depending on the taste of the avocado.)
Vanilla extract. This is an extra flavor booster, but if you don’t have it on hand, you can skip it. When fusing frozen cherries into the pudding, I like to use the almond extract as exchange.
Almond milk. I prefer dairy-free milk as the basis for this pudding, but can also be mixed with regular milk or pure water. This recipe is vegan-friendly when you use dairy-free options and use maple syrup to sweeten it.

Avocado, milk, maple syrup and cocoa powder mark in a bowl.

How to Make Avocado Chocolate Pudding

Step 1:

In a high-speed mixer, add avocado meat, cocoa powder, maple syrup, vanilla extract, milk and a little sea salt.

notes: This recipe can be made in a blender or food processor. If you want to make small batches with just one avocado, use a mini food processor. (It’s easy to change the service size on the recipe card below.)

Step 2:

Secure the lid and mix until the pudding is smooth and creamy. If necessary, stop and scrape the side of the machine.

You may need to add another tablespoon or two tablespoons of milk to keep everything mixed smoothly. Once the mixture has a creamy texture, taste the avocado pudding and make any adjustments.

Mix avocado pudding in a blender container.

Step 3:

Since each avocado will have a slightly different flavor from the next one, you may want to add some extra cocoa powder for a richer chocolate flavor, or a sweeter sweetness to help improve the sweetness.

Once you are happy with the taste, you can eat this pudding right away or store it in an airtight container in the refrigerator to relax.

If you like, top with chocolate shavings, fresh raspberries, coconut flakes or some mini chocolate chips.

Changes in avocado pudding

If your avocado flavor is particularly strong, consider adding some frozen raspberries or cherries to further mask the avocado flavor. Try my cherry chocolate pudding for a recipe with more fruity flavor.

A small slice of almond extract (1/8 tsp) or a tablespoon of peanut butter (or other nuts or seed butter) will also help mask the avocado flavor.

Avocado pudding is topped with chocolate shaving.

How to store avocado chocolate pudding

The avocado pudding is best enjoyed on the day of making.

However, if you have leftovers, it can store it in an airtight container in the refrigerator for up to 3 days. Just like storing avocado sauce, it’s best to stir any bubbles you see on the side of the jar to prevent oxidation. If the pudding is separated, stir well before serving again.

Also, you can freeze the pudding in the popsicle mold and then freeze it again!

2 Mature avocado
¼ cup Cocoa or cocoa powder plus more taste
¼ cup Maple Syrup plus more taste
1 teaspoon Vanilla extract
¼ cup Selected milk
Pinch salt

In a blender or food processor, mix avocado meat, cocoa powder, maple syrup, vanilla extract, milk and salt together. Secure the lid and mix until smooth.
Taste the pudding and add additional cocoa powder or maple syrup if needed. Each avocado will taste different, so if you can still taste the avocado, add an extra tablespoon per tablespoon first. Depending on the size of the avocado, you may need to add up 2 tablespoons of each ingredient. Mix until smooth.
Use any topping you like, such as chocolate shaving, coconut cream or fresh raspberries now. If leftovers are leftovers, store them in an airtight container in the refrigerator for up to 3 days. Stir again and serve again.

Nutritional information is a quarter batch using 1/4 cup maple syrup. This information is calculated automatically, only estimates, not guaranteed.

- Small batch options: If you want to make half a batch of just 1 avocado, mix with a mini food processor or a very narrow mixer pitcher.
- Choice of fruit dispensing: Replace maple syrup with 4 to 6 grooves of Maid Magazine dates and add 1/4 cup of water to mix. If you don’t have a high speed mixer, first mix the date with water and add the rest of the pudding ingredients.

- Hidden avocado flavor: If you have a particularly effective avocado, try adding 1/2 cup frozen fruit to the mixture. I like to use frozen cherries or raspberries. You can also add extra cocoa or maple syrup to mask the flavor.