• Kim Campbell

Chocolate Avocado Pudding

Updated: Jun 22, 2018

This is a very rich and creamy pudding. The avocado gives it that creamy gel-like structure. I don't recommend you skimp on the dates and maple syrup because they mask the flavor of the avocado and allow the chocolate to shine through. Most people never know they are eating an avocado! Top with fresh fruit and unsweetened coconut.

Serves: 4

Prep Time: 10 minutes Cooking Time: 0 minutes


2 Medjool dates, pitted and soaked

2 avocado, fresh, seeded, and peel removed

1/2 cup cocoa powder

1/3 cup maple syrup

1/2 cup nondairy milk

2 teaspoons vanilla

Pinch of sea salt


  1. Place dates in a bowl with warm water to cover and let sit for 15 minutes to soften. Drain.

  2. Place all the ingredients in blender and blend until smooth.

  3. Divide among 4 bowls and serve.

  • Kim’s hints: The sea salt is added in this recipe because a small amount of salt helps the flavors to "burst". You don't need much, just a pinch. This pudding also makes the best “Pudding Pops” by placing in a popsicle holder and freezing the pudding for 6-8 hours.

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