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Chocolate Pots de Crème {dairy free}

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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}

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Chocolate Pots de Crème {dairy free}

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

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 24 hours. 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

 

 

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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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Comments

  1. 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

  3. 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

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

    Reply

  7. 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

  9. 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. 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. 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. 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

  13. 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. 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.

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  15. 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

  17. 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

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

    Reply

  22. 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

    • 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

    • 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

      • 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

  25. 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

  26. 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

    • 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

      • 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

  27. 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

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