Raw Avocado Chocolate Pudding

What is not to love? 5 ingredients - Diary Free- Gluten Free - Vegan 3 different flavored puddings. Quick and Easy.


Chocolate Avocado Pudding Base

  • 1 large avocado (or 2 small), skin and seed removed

  • 1 ripe banana, peeled

  • 3 – 4 tablespoons cacao powder

  • 3 – 4 tablespoons pure maple syrup, coconut nectar or date syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon, optional

Orange Chocolate Avocado Pudding

  • 1/2 cup fresh squeezed orange juice, + more as needed

  • 1 teaspoon or so orange zest, optional

Chocolate Espresso Avocado Pudding

  • 1 teaspoon instant espresso powder


  • In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy.

  • Add water, a few tablespoons at a time, until smooth and creamy.

  • Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly.

  • Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours.

  • Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips.

  • Serves 2

  • Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.

Sourced from www.simple-veganista.com