Chocolate Pudding (with avocado)

Ingredients

• 1avocado
• 2 tbspcacao (100% cacao powder)
• 3 tbspmaple syrup (or honey)
• 2 tbsppeanut butter (100% peanuts)
• 1 tspvanilla extract

Instructions

1. 1

   Blend the ingredients

   Put all the ingredients in a food processor and blend until the mixture is creamy.

2. 2

   Chill and serve

   Refrigerate the pudding for 30 minutes, then divide it between portions and serve.

What is avocado chocolate pudding?

Chocolate pudding is a familiar American-style dessert, and this version uses ripe avocado to create its smooth, thick texture. Cacao, sweetener and vanilla give it the flavours associated with chocolate pudding, while peanut butter adds richness.

The method is deliberately simple: blend everything together, then chill. The result depends on a ripe avocado and thorough blending rather than cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 7g protein, 36g carbs, 24g fat.

The avocado and peanut butter provide much of the fat, while maple syrup or honey and cacao contribute carbohydrates; the avocado and peanut butter also contribute some protein. Pair a portion with fresh fruit for a simple, balanced dessert plate.

Choosing the ingredients

Ripe avocado: it should yield gently when pressed and have no hard, unripe patches. A soft, ripe fruit blends more smoothly and is easier to process.

Cacao and sweetener: 100% cacao powder brings a strong, unsweetened chocolate flavour, while maple syrup or honey sweetens the mixture. Use the listed amount first, then taste before serving if you want to adjust the sweetness.

Getting a smooth texture

Blend until no avocado pieces remain, stopping to scrape down the bowl if ingredients cling to its sides. If the pudding looks uneven, continue processing rather than serving it straight away.

A food processor makes it easy to combine the thick ingredients. Let the finished pudding chill for 30 minutes so it is cold when served.

Checking the flavour

Taste after blending: the cacao should be balanced by the maple syrup or honey, with vanilla rounding out the flavour. If you change the sweetness, add it gradually and blend again.

The peanut butter is part of the pudding's flavour as well as its richness, so use a smooth 100% peanut version for the most even result.

Timing and serving

The hands-on work is brief, but the recipe includes 30 minutes of chilling before serving. Make sure to allow for that resting time when planning dessert.

Serve the pudding cold in two portions. Fresh berries or sliced banana make simple accompaniments if you would like something alongside it.

Recipe notes & tips

• Use a fully ripe avocado for the creamiest pudding.
• Scrape down the food processor bowl if the mixture sticks to the sides.
• Blend thoroughly so no pieces of avocado remain.
• Chill the pudding for the full 30 minutes before serving.
• Use either maple syrup or honey, as listed, to sweeten the mixture.

Variations

• Add berries: serve with fresh berries for a bright contrast to the chocolate.
• Use honey: swap the maple syrup for honey as suggested in the ingredients.
• Add banana: serve with sliced banana for a sweet, soft accompaniment.
• Make it extra vanilla-scented: add a little more vanilla extract and blend again.

Common mistakes to avoid

• Using an unripe avocado: it can leave the pudding firm or lumpy; choose one that yields gently to pressure.
• Stopping the food processor too soon: remaining avocado pieces affect the texture; blend until creamy.
• Skipping the chill: the recipe is served cold; refrigerate it for 30 minutes before portioning.
• Adding extra sweetener all at once: it can overpower the cacao; taste first and adjust gradually.

How to store

Cover and refrigerate leftover pudding, and use it within 2 days for the best texture and colour. Stir it before serving; it is intended to be served chilled rather than reheated.

Frequently asked questions