An easy and healthy no bake chocolate avocado pudding that is also gluten-free and vegan! Top it with peanuts, hazelnuts, coconut, or berries!
Chocolate has always been a good distraction for me throughout my life, and it’s been working overtime lately. Because my love for chocolate is never-ending, I am always trying to think of new ways to eat it in a healthy way.
This no bake chocolate avocado pudding is one of my favorite desserts to make at home. I make it pretty regularly simply because I am always in the mood for chocolate, and it’s a great nutritious way to get my chocolate fix. AND there are so many ways to change the flavor profile: top it with peanuts, hazelnuts, coconut, or berries! I hope it becomes a staple in your kitchen.
Why This Recipe Works
Taste- You wouldn’t know that this pudding contains avocado. Seriously. It has a rich, chocolaty flavor that is enhanced with instant espresso/coffee (the secret ingredient in most chocolate cakes!) I have fooled many people by not telling them this pudding contained avocado!
Texture– Thick, fudgy pudding that is very similar to “regular” pudding. If you want to thin it out more, just add another splash of almond milk.
Easy– Other than soaking your dates for 10 minutes, this pudding takes just 5 minutes to make! So the next time that chocolate craving sets in, take 5 minutes and treat yourself to this decadent dessert.
Healthy– Avocados are a great source of protein, potassium, and healthy fat. And dates are mother nature’s candy, so you really can’t go wrong with this pudding. It’s both delicious AND nutritious!
How To Make Chocolate Avocado Pudding (No Bake)
- Step 1. Add avocados, dates, cocoa powder, vanilla, coconut yogurt, instant espresso, and salt to a food processor. Blend for 2-3 minutes until smooth. Turn machine off and scrape down sides of bowl using a rubber spatula. Add almond milk and continue to blend for an additional 2 minutes. (The mixture will thicken after chilling in the refrigerator.)
- Step 2. Spoon the pudding into an airtight container and chill in the refrigerator until ready to serve.
- Step 3. When ready to serve, top pudding with chopped hazelnuts and flaky sea salt (if using).
Recipe Notes and Helpful Tips
If you are not a strict vegan, you can substitute whole, 2%, or skim milk for the almond milk.
Chocolate avocado pudding can be stored in an airtight container in the refrigerator for up to 5 days.
I have made this pudding substituting dried plums (prunes) or dried figs for the dates, and both are delicious! Just be sure to soak them in warm water for 10 minutes to soften them.
To really bring out the chocolate notes, I like to sprinkle my pudding with a pinch of flaky sea salt before serving.
For the best texture, I recommend chilling your pudding in the refrigerator for at least 1 hour before serving.
More Chocolate Recipe Ideas!
- Brown Butter Chocolate Chip Cookies
- Chocolate Macaroons
- No-Bake Crispy Peanut Butter Balls
- Vegan Truffles
- Black Bean Chocolate Cookies
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
Chocolate Avocado Pudding (No Bake)
- 2 medium-size ripe avocados
- 6-8 pitted dates, soaked in warm water for 10 minutes and roughly chopped
- 1/2 cup cocoa powder
- 1 Tablespoon vanilla extract
- 1/2 cup coconut yogurt
- 1 teaspoon instant espresso or coffee (decaf works as well)
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup toasted hazelnuts, chopped (optional)
- flaky sea salt (optional)
- Add avocados, dates, cocoa powder, vanilla, coconut yogurt, instant espresso, and salt to a food processor. Blend for 2-3 minutes until smooth. Turn machine off and scrape down sides of bowl using a rubber spatula. Add almond milk and continue to blend for an additional 2 minutes. (The mixture will thicken after chilling in the refrigerator.)
- Spoon the pudding into an airtight container and chill in the refrigerator until ready to serve.
- When ready to serve, top pudding with chopped hazelnuts and flaky sea salt (if using).