When life hands you avocados… make pudding.
My first instinct is usually guacamole, but sometimes you end up with more avocados than you need — especially if there’s already a big tub of guac in the fridge. When that happens, chocolate avocado pudding is a brilliant, simple solution after you’ve had your fill of avocado toast.
I first shared a version of this pudding last year and proceeded to eat it almost every day. The recipe evolved from ideas I found online and what worked for my taste: ripe avocados, cocoa or melted dark chocolate, a bit of coconut milk, honey for sweetness, and vanilla and salt to round it out. The melted chocolate makes it feel indulgent while remaining simple and nutrient-dense. I used to grab a small bowl as an afternoon snack before yoga for weeks — it felt like the healthiest treat and quickly became an obsession.
Full disclosure: I hate cleaning the food processor. It’s probably the one kitchen chore I loathe more than most. But this pudding is worth the little effort — especially when you want something quick, creamy, and chocolatey in the evening. If you prefer to avoid a processor, you could try a high-speed blender, but either way, a little cleanup is inevitable.
If you’re skeptical about tasting avocado in a dessert: sometimes the avocado flavor is noticeable, and sometimes it fades into the background. The ripeness of the fruit and the balance of cocoa or melted chocolate and sweetener will determine how pronounced the avocado notes are. I prefer honey as the sweetener — it’s versatile and plays nicely in yogurt, nut butter, and this pudding — but you can substitute another liquid sweetener if you prefer.
Avocado lovers will likely adore this: it’s smooth, rich, and often indistinguishable from traditional chocolate pudding. The texture is velvety, and with the right chocolate and sweetener, it becomes an addictive treat. Top it with whipped cream, cocoa nibs, or sprinkles if you like — simple garnishes take it over the top.
The bottom line: everything (especially a dull Monday) is better with chocolate.
Chocolate Avocado Pudding
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Ingredients
- 4 ripe avocados
- 1/4 cup light coconut milk
- 4 tablespoons unsweetened dark cocoa powder
- 3 tablespoons honey
- 2 ounces dark chocolate 72% or higher, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
for topping
- whipped cream, coconut whipped cream, sprinkles, cocoa nibs
Instructions
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Scoop avocados from their skins and remove the pits. Place the flesh in a food processor and blend until smooth. Add the coconut milk, cocoa powder, honey, melted dark chocolate, vanilla, and salt. Blend until completely creamy, scraping down the sides as needed. Taste and adjust sweetness if desired. Blend for 1–2 minutes for the silkiest texture, then serve with your choice of toppings.
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Storage note: Store in an airtight container in the refrigerator for up to 24 hours. If you want a smaller batch, halve the recipe.
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And sprinkles.