Save The first time I served this at a dinner party, I waited until everyone had finished to confess the secret ingredient. Their disbelief was priceless—this impossibly rich, silky chocolate mousse was actually made with avocados. I’ve been making it for years now, and the magic never gets old. It started as a desperate experiment when I ran out of heavy cream but had overripe avocados staring me down. Now it’s the dessert I turn to when I want something indulgent that won’t leave me feeling weighed down.
Last summer, my niece was skeptical as she watched me toss avocados into the blender with cocoa powder. She stood with her arms crossed, unconvinced, until I handed her a taste test spoon. Her eyes went wide and she immediately asked for the full bowl. Now whenever she visits, this is the first thing she requests, and she still gets a kick out of tricking her friends into believing it’s ‘just chocolate pudding.’
Ingredients
- 2 ripe avocados: These should yield slightly to gentle pressure but not feel mushy—the creaminess of perfectly ripe avocados is what makes the texture so luxurious
- 1/4 cup unsweetened cocoa powder: Use high quality cocoa here because you’ll really taste it, and avoid dutch-processed if you want that intense chocolate punch
- 1/4 cup almond milk: Any plant-based milk works, but I’ve found almond adds a subtle sweetness that plays beautifully with the cocoa
- 1/4 cup pure maple syrup: Maple adds depth that regular sugar can’t match, though honey works if you don’t need it to be vegan
- 1 tsp vanilla extract: Don’t skip this—it bridges the gap between the avocado and chocolate flavors
- 1/8 tsp fine sea salt: Just enough to make the chocolate sing without making it taste salty
Instructions
- Blend everything until impossibly smooth:
- Toss your avocados, cocoa powder, almond milk, maple syrup, vanilla, and salt into a food processor or high-speed blender and let it run until you can’t see any green specks anymore
- Scrape and taste as you go:
- Stop to scrape down the sides, then give it a taste and tweak the sweetness or cocoa until it hits that perfect chocolatey note
- Chill for the best texture:
- Spoon the pudding into your prettiest glasses or bowls and let it hang out in the fridge for at least 30 minutes before serving
Save This pudding became my go-to comfort food during a particularly stressful month when I was working late nights and needed something quick but satisfying. There was something soothing about standing at the counter, blending up this simple mixture, and knowing I’d have something rich and waiting for me in the fridge. It turned a stressful evening into a tiny ritual of self-care.
Making It Your Own
I’ve played around with this base more than any other recipe in my repertoire. Sometimes I’ll add a pinch of cinnamon or a splash of espresso for depth. Other times I’ll fold in crushed raspberries before chilling for a chocolate-covered vibe. The beauty is that the avocado base is so neutral and creamy that it plays nicely with almost anything you’re craving.
Serving Suggestions
While this pudding is absolutely perfect on its own, the right toppings can elevate it into something dinner-party worthy. I love topping it with fresh berries when they’re in season, or a generous sprinkling of flaky sea salt for that salted chocolate effect. Coconut whipped cream makes it feel extra indulgent without being too heavy.
Storage and Make-Ahead Tips
This pudding keeps beautifully in the fridge for up to two days, though the avocado flavor can become more pronounced over time. I actually think it tastes better on day two when the flavors have had time to meld. The texture stays perfectly creamy, making it ideal for meal prep or entertaining ahead.
- Press a piece of plastic wrap directly onto the surface before storing to prevent any browning
- Make it the night before for the easiest dessert imaginable
- Let it sit on the counter for 10 minutes before serving if you’ve chilled it overnight
Save There’s something deeply satisfying about serving a dessert that feels so indulgent yet is made from such wholesome ingredients. This pudding has proven itself again and again as the kind of recipe that surprises people, and I love watching that moment when someone realizes healthy can still be delicious.
Recipe FAQs
- → Can I use other plant-based milks?
Yes, almond milk is suggested but oat, soy, or coconut milk work well to maintain creaminess and flavor.
- → How do I achieve a thicker consistency?
Reduce the amount of plant-based milk or add melted dark chocolate to enrich the texture and thickness.
- → What toppings complement the dish best?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts enhance both flavor and texture.
- → How long should it chill before serving?
For optimal flavor and texture, chill for at least 30 minutes. It can also be served immediately if desired.
- → How should leftovers be stored?
Store covered in the refrigerator for up to two days to maintain freshness and flavor.