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Avocado Chocolate Pudding
Leslie Myers
Print Recipe
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Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Dessert
Servings
6
servings
Equipment
Food Processor
Chef's Knife
Cutting Board
Spoon
Rubber Spatula
Ingredients
1x
2x
3x
2
large ripe Hass avocados
cut in half and flesh scooped out—about 1.25 cups total
¼
cup
coconut oil
melted
4-6
Tbsp
dark cocoa powder
½
cup
real maple syrup
1/8
tsp
pinch of salt
2
tsp
vanilla extract
Level Ups (Optional)
Garnish with fresh berries and/or sliced bananas
Add more fiber and healthy fats with a sprinkling of chopped nuts or hemp seeds
Make it spicy with the addition of ½ tsp cinnamon and 1/8 tsp cayenne pepper
Make it chocolate-mint flavor with the addition of ½ tsp mint extract
Substitutes (Optional)
Substitute agave nectar or honey for the maple syrup
If seeking low sugar use 8-12 drops liquid Stevia + 1/3 cup canned full fat coconut milk
Instructions
In a food processor, pulse together the avocado and melted coconut oil.
Add in the cocoa powder, maple syrup, salt and vanilla and process until smooth
Chill for at least 30 minutes so that the pudding has a truffle-like consistency because the coconut oil will solidify as it chills
Notes
Keyword
dessert
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