This is probably the easiest treat I’ve made using a food processor. It’s a no-cook chocolate pudding. Yes, you read it correctly – no heat needed. I could call it raw pudding, but I’ll spare you the food buzz terminology.
You may be aware of this creamy delight, or have read about it. Try it. It may have been posing as chocolate mousse – but whatever it’s called, it’s thick, creamy, and tastes just like chocolate pudding to my taste buds.
Chocolate Pudding
Ingredients (3 servings)
- 2 cups avocado (about 2 medium avocados)
- 1 cup of unsweetened cocoa powder
- 1/2 cup + 2 tablespoons maple syrup
- 1 teaspoon of vanilla
- organic raspberries and raw cacao nibs for garnish
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.
Method
- 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!
Janet NZ
February 9, 2011 at 7:52 pmWow! Erica this looks amazing. I love avocado, but never thought to combine it with chocolate. What a treat! Thank you
j
February 9, 2011 at 9:05 pmMmmm I love this. I use it as icing on cake too!
Erica
February 10, 2011 at 12:50 amYes, and it can be a cupcake filling too 🙂
Sophie
February 10, 2011 at 1:08 amWaw!! What a healthy & divine looking chocolate pudding!!
MMMMMMMM,..all the way!!
Matt @ FaveDiets
February 10, 2011 at 7:10 amWow, 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!
nancy
February 10, 2011 at 7:41 pmI made this tonight. It’s AMAZING.
Tracey
February 10, 2011 at 9:42 pmPut the leftovers in a Popsicle mold and and you will have the best fudgesicles ever!
Erica
February 10, 2011 at 10:47 pmWow – didn’t think to freeze it. Great idea.
Emily
February 10, 2011 at 9:48 pmAlways looking for inventive ways to eat avocados…YUM!
Ann
February 11, 2011 at 9:37 amThis looks AMAZING, cant wait to try it! anyway you could turn this into a vanilla pudding?
Erica
February 11, 2011 at 10:14 amI’ve been thinking about it. I’ll let you know if I come up with anything 🙂
Ann
February 11, 2011 at 1:57 pmcould you just leave the cocoa powder out?
Erica
February 11, 2011 at 4:06 pmGreen pudding? I have thought about this, btw. Mix avocado, maple syrup, green tea, and voila – green tea pudding!
Judy Hammel
February 27, 2019 at 7:31 amAdd mint to that yummy.
Erica
February 27, 2019 at 10:20 pmGreat idea!
Tanya
February 15, 2011 at 8:08 amI 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.
Erica
February 15, 2011 at 8:26 amThanks for reporting on this :). I had a feeling this recipe would work great with Stevia!
Ellen
February 15, 2011 at 9:09 amOk 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 🙂
Heather Heather
February 15, 2011 at 9:53 amHi Tanya! How much stevia did you use?
J
February 15, 2011 at 6:39 pmThis 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.
Erica
February 15, 2011 at 9:12 pmYes, 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
debby
February 21, 2011 at 7:24 pmok 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
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Erica
February 21, 2011 at 10:00 pmAll I can say is to thin it out you can add water or milk. It’s a thick pudding 🙂
hobby baker
March 19, 2011 at 8:56 pmOkay, 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!
Erica
March 19, 2011 at 10:31 pmNice!
kapu
March 27, 2011 at 11:34 pmdo you use unsweetened or sweetened cocoa powder?
Erica
March 28, 2011 at 6:57 amthanks for asking – I added “nonsweetened” to the list. I rarely use anything containing “sugar”.
kapu
March 28, 2011 at 6:22 pmthank you! this looks so delish!
kapu
March 28, 2011 at 6:31 pmdo you have the cal, carb and sugar counts?
Erica
March 28, 2011 at 10:05 pmsorry, I don’t.
TIana
June 18, 2011 at 5:47 pmI 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.
Erica
June 19, 2011 at 1:47 pmYes, 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 🙂
Judy
June 25, 2014 at 5:18 amI 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.
Erica
June 25, 2014 at 6:38 amYes! 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 🙂
Danette
June 19, 2011 at 1:19 pmWe’ll have to try this ASAP!!! Thanks for posting so many yummy, healthy treats!
Emily Williams
June 21, 2011 at 5:48 pmcould you substitute honey for the maple syrup?
Erica
June 21, 2011 at 6:38 pmYes, or other sweeteners as well.
Emily Williams
August 5, 2011 at 5:36 pmThis is awesome, even without the nib/raspberries! Thanks so much, my chocolate craving is satisfied.
Kate
August 7, 2011 at 4:24 pmwow, 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:)
PCJAE
September 9, 2011 at 6:16 pmJust 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.
PCJAE
September 10, 2011 at 11:15 amToday 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.
Jocelyn
December 17, 2011 at 7:11 amDo you know the nutritional facts for this recipe?
Erica
December 17, 2011 at 9:52 amI don’t offhand, but you can calculate it here: http://recipes.sparkpeople.com/recipe-calculator.asp
melanie
January 12, 2012 at 3:13 pmJust 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!
Melissa S
January 15, 2012 at 2:33 pmCould 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.
Erica
January 15, 2012 at 3:05 pmI don’t see why you can’t – but I haven’t tried it.
Melissa S
January 28, 2012 at 4:36 pmI 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!!!
Cassandra
March 8, 2012 at 1:12 pmO 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
Erica
March 8, 2012 at 4:23 pm🙂 Love the idea of flavored liquors!
Tzippy
March 16, 2012 at 9:35 amJust 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.
Lindsay Campbell
March 21, 2012 at 4:57 amThis 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
Bonnie Clough
March 28, 2012 at 10:04 amI 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?
Asha
May 25, 2012 at 4:29 pmThis is awesome! Didn’t know an avocado had such potential!
Pam
June 8, 2012 at 6:12 amTotally just ate this for breakfast using dark cocoa powder and topped w/ raspberries and almonds. Definitely the BEST chocolate pudding of my life 🙂
Sarah
March 10, 2013 at 2:11 pmCan you imagine a coconut spin on this, with coconut cream whipped into whipped “cream” to put on top? Yum.
Renata [email protected] Living Solutions
March 27, 2013 at 5:29 pmI loved it! It’s creamy and not too sweet, good texture too. Thanks for sharing!
Erica
March 28, 2013 at 11:25 amThanks Renata!
amanda
April 27, 2013 at 4:11 pmThis was amazing! My kids loved it. I love that I can use it as a frosting too, or freeze.
Judy
June 28, 2014 at 5:12 amHave 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.
Darlene Lordi
January 24, 2015 at 4:06 pmHow long can you keep it in the fridge?
Erica
January 27, 2015 at 6:21 pmseveral days is best
Willow
January 27, 2015 at 2:42 pmI 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.
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