Chocolate Avocado Pudding is a decadent dessert recipe that just so happens to be healthy, too! Made with avocado and cocoa powder and sweetened with maple syrup, it’s creamy, rich and oh-so-tasty!

Chocolate avocado pudding is the chocolate dessert you need to try ASAP. 

You may hear “avocado pudding” and think you can taste the avocado, but you absolutely cannot. The avocado is what gives this pudding its texture, and also what makes it so healthy! 

Traditional pudding is made with milk, sugar and cornstarch. This pudding is made with avocado, cocoa powder and maple syrup, making it a better-for-you option, kind of like my avocado brownies or chocolate avocado cake.

Recipe features

• A dessert recipe that’s naturally vegan and gluten free.
• Made with avocado for plenty of healthy fats, making it a wonderful snack or adults and toddlers.
• Perfectly sweetened, and ready in about 5 minutes! 

Ingredients

Avocado – Ripe avocado is crucial here so that it blends properly in the food processor. And no, you can’t taste it I promise! 

Cocoa powder – I love using dutch process cocoa powder for its richness, but regular unsweetened cocoa powder works great too. Cocoa powder is what gives this pudding its rich chocolate flavor. 

Cinnamon – A little bit goes a long way and helps to balance out the flavor. 

Maple syrup – My sweetener of choice when making a healthy chocolate recipe. Agave is a good alternative, but I don’t recommend using honey. 

Yogurt – Plain yogurt, Greek yogurt or even your favorite dairy-free yogurt all work wonderfully here and help to create a creamy texture. 

Vanilla extract – Helps to sweeten the pudding. 

Instructions

Step 1: Blend avocado. Start by scooping the avocado into a food processor, then pulse for 15 seconds or so. 

Step 2: Add dry ingredients, then wet. Stop the food processor and add the cocoa powder and cinnamon. Pulse, and with the motor running, pour in the maple syrup, yogurt and vanilla and continue pulsing until the pudding is smooth, scraping down the sides of the bowl as needed.

Step 3: Refrigerate. Scoop the pudding into two glasses, then place them in the refrigerator for 30 minutes, or until the pudding has reached your desired consistency. The pudding will already be pretty thick, but it’ll thicken even more in the fridge. Enjoy! 

Tips and FAQs

• If the pudding seems too thick, add a splash or almond milk or milk of choice.
• If the pudding is too thin, either add a little bit extra avocado, or an extra tablespoon of yogurt.
• Want the pudding to be less sweet? Start with 1/4 cup maple syrup and increase by the tablespoon until it’s at your desired sweetness.

Can I use a blender instead of a food processor? 

Yes, but if you own a food processor, I think it works much better. However, if a blender is your only option, you can go that route. But, just know that you’ll probably have to scrape the sides down a few extra times, and you may even need to add a splash of milk. 

Can I add any additional flavors to this? 

Yes! A few options:

• Mint: Add 1/4 tsp peppermint extract, or more to taste
• Peanut butter: Add 2 tablespoons of peanut butter (or any nut butter) 
• Oreo: Stir crushed Oreo pieces into the pudding 

Storage

Refrigerator: Store pudding in 4 small airtight containers for up to one week in the fridge.

More chocolate recipes

• Chocolate Chickpeas 
• Chocolate Quinoa Bars 
• Chocolate Walnut Cookies 

If you made this recipe, be sure to leave a comment and star rating below. Thanks

UPDATE NOTE: This post was originally published in February 2015. It was updated with new text and photos in June 2025.