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Chocolate Pots de Crème {dairy free, no bake}

February 9, 2011 by Erica 69 Comments

Chocolat Pudding {avocado}

This is one of my favorite plant-based sweet treats. It’s a no-cook Chocolate Pots de Crème. I use just 4 ingredients: cocoa, maple syrup, coconut milk, and avocado. And I top it with whipped coconut cream (recipe below as well).

You may be aware of this creamy delight, or have read about it. It’s usually cooked but here I keep it entirely plant-based, and raw. It tastes just like chocolate mousse too—thick, creamy, and deeply satisfying.

Chocolat Pudding {avocado}

Print Recipe Pin Recipe

Chocolate Pots de Crème {dairy free, no bake}

I updated this recipe on 1/24/2021. The old recipe is below this and it's a darker and thicker. I find my new recipe to be much creamier. You can find the original recipe at the end of this post.
Feel free to use your favorite milk and use honey in place of maple syrup.
I also like adding whipped coconut cream, so I included the recipe for it as well, below.
To reduce the carbs in this recipe, replace the maple syrup with sugar-free maple syrup.
Servings: 6 servings
Calories: 259kcal

Ingredients

  • 2 cups avocado about 2 avocados
  • 1 cup unsweetened cocoa
  • 1 1/4 cups coconut milk full fat
  • 6 tablespoons maple syrup 1/2 cup + 2 tablespoons
US Customary - Metric

Instructions

  • Add the avocado and cocoa to a food processor and combine until avocado is mostly blended in.
  • Add the remaining ingredients (maple syrup and coconut milk) to the food processor and process the mixture until you have creamy pudding.
  • Chill for at least 15 minutes and then enjoy! Store in the refrigerator for a week or so.

Nutrition

Calories: 259kcal | Carbohydrates: 27g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Sodium: 14mg | Potassium: 610mg | Fiber: 8g | Sugar: 13g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 4mg

 

 

 

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Whipped Coconut Cream

I use coconut milk in a container for coconut cream, but you can also use a can. I make sure there are no other ingredients added to the coconut milk.
Occasionally I open a container that doesn’t have enough cream, so I usually add extra coconut milk containers to the refrigerator, just in case.
You can use honey or maple syrup, or any other sweetener you prefer.
For SCD, use only honey.
Servings: 8 servings
Calories: 58kcal
Author: Erica Kerwien

Equipment

  • Whisk

Ingredients

  • 1 cup coconut cream  Use at least 2 containers of coconut milk to obtain enough cream separated from the coconut milk
  • 1  teaspoon maple syrup or honey
US Customary - Metric

Instructions

  • Place the coconut milk in the refrigerator for at least 8 hours or overnight. This allows the cream to separate from the milk.
  • Scoop the coconut cream from the liquid and place it in a bowl with the honey (or maple syrup).
  • Whisk the coconut cream gently for about a minute, or until it is light and fluffy. If the cream is a bit dry or stiff, you can add a bit of coconut milk to smooth it out.
  • Use the whipped cream immediately, or store in the refrigerator for a few days.

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

 

 

Print Recipe

Chocolate Pudding {old recipe}

Optional: To make it a bit lighter (as in milk chocolate pudding), add about 2 tablespoons of milk (almond, coconut, or other kind) and blend well.
Servings: 3 servings
Calories: 337kcal

Ingredients

  • 2 cups avocado about 2 avocados
  • 1 cup unsweetened cocoa powder
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla
  • organic raspberries and raw cacao nibs for garnish
US Customary - Metric

Instructions

  • Add all the ingredients in a food processor or blender and whirl until it is creamy and fully blended. Scrape the sides to get all the cocoa powder in the pudding.
  • Chill for 30 minutes and then eat!

Nutrition

Calories: 337kcal | Carbohydrates: 52g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 1014mg | Fiber: 16g | Sugar: 25g | Vitamin A: 146IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 5mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Nut Free, Paleo, Plant-based, Quick & Easy, Snacks, Vegetarian Tagged With: avocado, chocolate, coconut milk

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Reader Interactions

Comments

  1. Willow

    January 27, 2015 at 2:42 pm

    I don’t normally add my two cents but I make a chocolate pudding similar to this all the time. It is to-die-for! I only add 1/4 c honey and 1/4 c cocoa powder to 2 avacados. I spend so much money on the GAPS diet, that using less of the expensive ingredients is great when you can do it. I also add 1 tbsp melted coconut oil (makes it super smooth), vanilla and salt.
    This is a great site, love it!

    Reply
  2. Darlene Lordi

    January 24, 2015 at 4:06 pm

    How long can you keep it in the fridge?

    Reply
    • Erica

      January 27, 2015 at 6:21 pm

      several days is best

      Reply
  3. Judy

    June 28, 2014 at 5:12 am

    Have you ever used frozen avocado for this pudding? I was just wondering for the times I get good deals on avocados and can’t use that much. I have frozen mashed avocado(with some lime juice) before, but never made this pudding with the frozen avocados.

    Reply
    • Deb

      January 9, 2021 at 9:08 pm

      Bought frozen Avocados at Costco and make the pudding, it is great with frozen avocados

      Reply
      • Erica

        January 10, 2021 at 7:26 am

        Great to hear! I’m in the middle of updating this recipe too!

        Reply
  4. amanda

    April 27, 2013 at 4:11 pm

    This was amazing! My kids loved it. I love that I can use it as a frosting too, or freeze.

    Reply
  5. Renata [email protected] Living Solutions

    March 27, 2013 at 5:29 pm

    I loved it! It’s creamy and not too sweet, good texture too. Thanks for sharing!

    Reply
    • Erica

      March 28, 2013 at 11:25 am

      Thanks Renata!

      Reply
  6. Sarah

    March 10, 2013 at 2:11 pm

    Can you imagine a coconut spin on this, with coconut cream whipped into whipped “cream” to put on top? Yum.

    Reply
  7. Pam

    June 8, 2012 at 6:12 am

    Totally just ate this for breakfast using dark cocoa powder and topped w/ raspberries and almonds. Definitely the BEST chocolate pudding of my life 🙂

    Reply
  8. Asha

    May 25, 2012 at 4:29 pm

    This is awesome! Didn’t know an avocado had such potential!

    Reply
  9. Bonnie Clough

    March 28, 2012 at 10:04 am

    I made this for friends last night and it IS fabulous – my first experience with avocados and it was great. Unfortunately for me I need to avoid the excess Vitamin K in avos, any idea what I could substitute?

    Reply
  10. Lindsay Campbell

    March 21, 2012 at 4:57 am

    This is the BEST pudding ever!!! And it does make GREAT popsicles. The boys like to dip thier fruit in it too. It hasn’t lasted long enough for me it use as icing yet. I’ll have to try adding whipped cream to it to make it into a mousse (that sounds amazing!).

    Lindsay

    Reply
  11. Tzippy

    March 16, 2012 at 9:35 am

    Just made this for my kids. Even with my stinky old blender that couldn’t handle a thick mixture like this and left me tiny green chunks – it was still WOW delicious! Can’t wait to give this to my kiddies tonight. I think they are going to be in heaven.

    Reply
  12. Cassandra

    March 8, 2012 at 1:12 pm

    O M G ! I made this when I read the recipe and served it to my husband, not telling him it was made with avos. He said it was THE best pudding he ever had and he is a chocolate freak. Into the second batch I made I put a bit of orange flavored brandy. Whooppee! Now I will try other liquors – hazelnut, Kahlua, triple sec, non-alcoholic coconut, almond, and hazelnut milks, different flavored coffees and teas. I will try it frozen, I will try it on a cake, I will try it on anything that I can bake. I will roll it into balls for truffles and candy. I will eat it plain and it will be just dandy! (shades of Dr. Seuss) Erica, you have created a monster. Thank you!

    Cass

    Reply
    • Erica

      March 8, 2012 at 4:23 pm

      🙂 Love the idea of flavored liquors!

      Reply
  13. Melissa S

    January 28, 2012 at 4:36 pm

    I did try it with xylitol using 1/2 cup plus 2 tablespoons and it came out great! I used almond milk to make it less thick! YUM Thanks!!!

    Reply
  14. Melissa S

    January 15, 2012 at 2:33 pm

    Could you use xylitol in the recipe instead of maple syrup? I can’t have sugar right now except for natural and don’t like stevia.

    Reply
    • Erica

      January 15, 2012 at 3:05 pm

      I don’t see why you can’t – but I haven’t tried it.

      Reply
  15. melanie

    January 12, 2012 at 3:13 pm

    Just tried this recipe tonight – was sceptical before I started but when I tried it I was absolutely amazed. I made the lemon poppy seed cupcakes and used the chocolate avocado for the icing. My husband is the fussiest eater but he really liked it. I’m freezing the leftovers and making fudgsicles. Thanks again!

    Reply
  16. Jocelyn

    December 17, 2011 at 7:11 am

    Do you know the nutritional facts for this recipe?

    Reply
    • Erica

      December 17, 2011 at 9:52 am

      I don’t offhand, but you can calculate it here: http://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  17. PCJAE

    September 9, 2011 at 6:16 pm

    Just tried this out. Wondering what I did wrong. It has too much cocoa and was a little bitter. Instead of using all maple syrup, I used half coconut nectar and half maple syrup. That could be the problem. I also used 2 tablespoons of raw milk. Because the pudding was not sweet enough, I added 1/4 cup of raw honey and 10 drops of liquid Stevia. I’ve decided that 1 cup of cocoa was too much. I’m planning to try it again but going to slowly add the cocoa to get the right mix. Thanks for sharing this recipe, and I really appreciate all the comments.

    Reply
    • PCJAE

      September 10, 2011 at 11:15 am

      Today with the leftovers, I added thick coconut milk (from a can). It was delicious! Going to be sharing this recipe and making it again. Already bought more avocados.

      Reply
  18. Kate

    August 7, 2011 at 4:24 pm

    wow, this looks delicious. I scrolled through the ingredients thinking, really, is that all? I love how things with avocado are so creamy, so I will certainly have to try this. Thank you for a great recipe:)

    Reply
  19. Emily Williams

    August 5, 2011 at 5:36 pm

    This is awesome, even without the nib/raspberries! Thanks so much, my chocolate craving is satisfied.

    Reply
  20. Emily Williams

    June 21, 2011 at 5:48 pm

    could you substitute honey for the maple syrup?

    Reply
    • Erica

      June 21, 2011 at 6:38 pm

      Yes, or other sweeteners as well.

      Reply
  21. Danette

    June 19, 2011 at 1:19 pm

    We’ll have to try this ASAP!!! Thanks for posting so many yummy, healthy treats!

    Reply
  22. TIana

    June 18, 2011 at 5:47 pm

    I just made a very similar recipe but added a half cup of milk and the measurements were a little different, I think its amazing, and my family liked the first bite but didn’t like it after that, I have about 3 servings left I am wondering if its ok to refridgerate until tomorrow? I worry because the avacado doesn’t have the lime juice in it to keep it from browning, guess I should have kept the seed to stick in it.

    Reply
    • Erica

      June 19, 2011 at 1:47 pm

      Yes, you can keep it in the refrigerator for several days. It actually tastes better frozen, in my opinion. I did have this reaction from one of my kids – he prefers it frozen. No need for lime juice – it’s already brown 🙂

      Reply
    • Judy

      June 25, 2014 at 5:18 am

      I just recently read where adding some lime juice helps cut the bitter taste of some foods. The comment was made on a recipe blog that used avocados for main ingredient in the recipe.

      I have started adding some lime juice to this pudding, my chocolate avocado cookies and avocado shakes and I think it does taste better.

      Reply
      • Erica

        June 25, 2014 at 6:38 am

        Yes! Lime juice does have that affect (lemon as well). What a great addition to this recipe. Thanks for sharing! I’ll have to try it soon 🙂

        Reply
  23. kapu

    March 28, 2011 at 6:31 pm

    do you have the cal, carb and sugar counts?

    Reply
    • Erica

      March 28, 2011 at 10:05 pm

      sorry, I don’t.

      Reply
  24. kapu

    March 27, 2011 at 11:34 pm

    do you use unsweetened or sweetened cocoa powder?

    Reply
    • Erica

      March 28, 2011 at 6:57 am

      thanks for asking – I added “nonsweetened” to the list. I rarely use anything containing “sugar”.

      Reply
      • kapu

        March 28, 2011 at 6:22 pm

        thank you! this looks so delish!

        Reply
  25. hobby baker

    March 19, 2011 at 8:56 pm

    Okay, this was pretty darn good as is, but with a bunch of whipped cream folded in, it made the most amazing chocolate mousse ever! I would definitely make it again for chocolate mousse. Thanks for such an unusual tasty recipe!

    Reply
    • Erica

      March 19, 2011 at 10:31 pm

      Nice!

      Reply
  26. J

    February 15, 2011 at 6:39 pm

    This may be a silly question, but do you mean REAL maple syrup, not something like Log Cabin or Mrs. Buttersworth? I assume you do, I just wanted to double check because I don’t have any real maple so I would need to buy it when I buy the avacados. Can’t wait to try this. I once had a recipe for Avacado ice cream, but I never got around to trying it so there are actually other avacado dessert recipes out there. But this is the first time I’ve seen a chocolate one…and chocolate is Oh SO GOOD!

    Also, do let us know if you ever find out how much Stevia was used as my husband is diabetic so it would be nice to be able to make a special batch for him too.

    Reply
    • Erica

      February 15, 2011 at 9:12 pm

      Yes, real maple syrup. I’m sure you could substitute it with honey or agave if you have that around.

      While I’m not a Stevia expert, but here is a general ratio guideline:

      1/4 tsp Stevia (powered)=1 cup of sugar in sweetness, so for this recipe I would guess that you can add about 1/8 tsp of Stevia to the pudding and maybe some extra liquid (like milk or water).

      I found this info helpful: http://gfcf-diet.talkaboutcuringautism.org/substitutions-gfcf-recipes.htm#Anchor-sugar

      Reply
      • debby

        February 21, 2011 at 7:24 pm

        ok i made this but tried to just do a half to try it and not waste any costly ingredients, but i used some of the regular un sweet cocoo and some of the dark chocolate un sweet cocoa powder, i used a little maple syrup and honey, i now have a about a cup of a very chocolate very thick, kinda paste type of stuff..more like frosting, i would frost a cake with this and no one would not that it is not a fudge frosting..so how long will this last in a bowl with screw lid? i was going to thin out some to see if i could get it into a pudding type consisitency..it is very good, next time i will use a little less dark chocolate poweder….how can i use this in other ways? i was thinking of some how mixing almond flour, oat flour and perhaps making a choco type of baked donut?
        anyhow any thoughts, was it suppose to turn out this thick or more like a pudding…either way it will kill a choco craving in a heart beat thats for sure..
        you can email me if you like
        [email protected]

        Reply
        • Erica

          February 21, 2011 at 10:00 pm

          All I can say is to thin it out you can add water or milk. It’s a thick pudding 🙂

          Reply
  27. Tanya

    February 15, 2011 at 8:08 am

    I made this yesterday and arranged it to work for my diet. Instead of maple syrup I added stevia. It was delicious over my strawberries for Valentines day! Thanks so much for this recipe. The more I let it sit in the fridge the better and better it tasted. There was no avocado taste at all.

    Reply
    • Erica

      February 15, 2011 at 8:26 am

      Thanks for reporting on this :). I had a feeling this recipe would work great with Stevia!

      Reply
    • Ellen

      February 15, 2011 at 9:09 am

      Ok now I am curious – how much Stevia did you use? and did you use powder or liquid? I would love to make this recipe with stevia 🙂

      Reply
    • Heather Heather

      February 15, 2011 at 9:53 am

      Hi Tanya! How much stevia did you use?

      Reply
  28. Ann

    February 11, 2011 at 9:37 am

    This looks AMAZING, cant wait to try it! anyway you could turn this into a vanilla pudding?

    Reply
    • Erica

      February 11, 2011 at 10:14 am

      I’ve been thinking about it. I’ll let you know if I come up with anything 🙂

      Reply
      • Ann

        February 11, 2011 at 1:57 pm

        could you just leave the cocoa powder out?

        Reply
        • Erica

          February 11, 2011 at 4:06 pm

          Green pudding? I have thought about this, btw. Mix avocado, maple syrup, green tea, and voila – green tea pudding!

          Reply
          • Judy Hammel

            February 27, 2019 at 7:31 am

            Add mint to that yummy.

            Reply
            • Erica

              February 27, 2019 at 10:20 pm

              Great idea!

              Reply
  29. Emily

    February 10, 2011 at 9:48 pm

    Always looking for inventive ways to eat avocados…YUM!

    Reply
  30. Tracey

    February 10, 2011 at 9:42 pm

    Put the leftovers in a Popsicle mold and and you will have the best fudgesicles ever!

    Reply
    • Erica

      February 10, 2011 at 10:47 pm

      Wow – didn’t think to freeze it. Great idea.

      Reply
  31. nancy

    February 10, 2011 at 7:41 pm

    I made this tonight. It’s AMAZING.

    Reply
  32. Matt @ FaveDiets

    February 10, 2011 at 7:10 am

    Wow, I’m amazed by how easy this is to make. I would have never thought to add avocado to a dessert recipe. This is too intriguing for me to pass up, thank for posting it!

    Reply
  33. Sophie

    February 10, 2011 at 1:08 am

    Waw!! What a healthy & divine looking chocolate pudding!!

    MMMMMMMM,..all the way!!

    Reply
  34. j

    February 9, 2011 at 9:05 pm

    Mmmm I love this. I use it as icing on cake too!

    Reply
    • Erica

      February 10, 2011 at 12:50 am

      Yes, and it can be a cupcake filling too 🙂

      Reply
  35. Janet NZ

    February 9, 2011 at 7:52 pm

    Wow! Erica this looks amazing. I love avocado, but never thought to combine it with chocolate. What a treat! Thank you

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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