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Avocado Chocolate Pudding

Avocado Chocolate Pudding

Course Dessert
Servings 4


  • 265 grams Ripe Avocados, pitted and cut up (3 avacados)
  • 6 tbsp Cocoa Powder, unsweetened
  • 2 tbsp Brown Sugar
  • 4 tbsp Maple Syrup
  • 140 ml Milk (or non flavoured milk substitue)
  • 1 tbsp Chia Seeds
  • 3 tbsps Frozen Raspberries, thawed and drained


  • Peel 3 avacados, cut into pieces and place into a hand held small food processor. If you don't have one, you could try to mash with a fork and mix with a electric mixer (I have not tried that ... but it could work!).
  • Add the rest of the ingredients into the bowl of your food processor and whip it up until smooth and lumps are gone. If it seems a bit thick, add a bit more milk.
  • I don't find it tastes very good warm. So, put it into a bowl, cover and let it chill for about 2 to 3 hours. It tastes sooooo much better chilled!!! You can make it in the morning and leave it in the fridge for supper, but eat it within a day.
  • Scoop pudding into dishes and then garnish. You can put a berry, chocolate chunks, chocolate shavings, whipped cream or whipped coconut milk on top of pudding before you serve.
  • Enjoy!!
    Avocado Chocolate Pudding


My Avocado Chocolate Pudding was inspired by Yum and Yummer's Chocolate Avocado Pudding on page 238.  I added and changed some ingredients to add more nutrients and flavors ... though I am sure you could make it how they did and it would be great!  I personally love this cookbook and cook from it nearly every week ... so if you are looking for some new supper or salad ideas, definitely check it out! Yum and Yummer Cookbook
Here are all the tools that I used with this recipe, that makes life a bit easier!
Scoops to dish pudding into serving bowls: 
Scoops for Muffins or Cookies
Hand Held Small Mini Food Processor:
Mini Hand Held Food Processor
Keyword Avacado, Chocolate, Dessert, gf, GFDF, gfkob, gluten free, gluten free kob, Pudding