Save I discovered this pudding on an ordinary Tuesday afternoon when my sister mentioned she was tired of the same old desserts. We were standing in my kitchen, and I happened to cut into the most perfect avocado—that deep green, buttery kind that makes you stop and appreciate small things. On a whim, I grabbed my blender and threw in that avocado along with some cocoa powder and maple syrup, not entirely sure what would happen. What emerged was pure magic: a pudding so rich and decadent that nobody would ever guess the secret ingredient hiding in plain sight.
I made this for a dinner party last month, and watching my friend take a spoonful, pause mid-chew, and ask what was in it reminded me why I love cooking. She was convinced it had cream and butter, and her surprise when I revealed the avocado secret made the whole evening worth it. That moment of food creating conversation and connection—that's when a recipe becomes more than just instructions.
Ingredients
- Ripe avocados: The foundation of everything here; choose ones that yield slightly to pressure but aren't mushy, because an overripe avocado will turn your pudding grainy.
- Unsweetened cocoa powder: This is where the chocolate depth comes from, and the unsweetened part matters because the maple syrup handles the sweetness.
- Almond milk: Any plant-based milk works, but almond keeps things neutral and lets the chocolate shine without competing flavors.
- Pure maple syrup: The natural sweetness tastes cleaner than refined sugar, and it won't overpower the cocoa.
- Vanilla extract: A small amount rounds out the flavor and makes the chocolate taste rounder and more complex.
- Fine sea salt: This tiny pinch enhances the chocolate flavor in a way that feels subtle but makes all the difference.
Instructions
- Scoop and add:
- Cut your avocados in half lengthwise, remove the pit with a spoon, and scoop the flesh directly into your food processor or blender. Add the cocoa powder, almond milk, maple syrup, vanilla, and salt to the bowl.
- Blend until silk:
- Turn on your blender and let it run until the mixture transforms into something completely smooth and creamy, stopping to scrape down the sides with a spatula halfway through. This usually takes about a minute or two, and you'll know it's ready when there are no visible flecks of cocoa or chunks of avocado.
- Taste and adjust:
- Spoon out a small taste and notice if the chocolate flavor feels strong enough and the sweetness feels right for your palate. Add another teaspoon of cocoa if you want more chocolate punch, or a drizzle more maple syrup if it needs sweetness.
- Spoon and serve:
- Divide the pudding into serving bowls or small glasses, and if you have time, slide them into the refrigerator for at least thirty minutes so the flavors settle and the texture becomes even creamier. If you're hungry now, it's perfectly delicious served immediately.
Save I served this at a potluck where someone was avoiding dairy, and they came back for seconds before telling me it was the best dessert there. Knowing I'd created something that made someone feel included rather than like they were eating a substitute for everyone else's food—that's when recipes feel like they matter beyond the kitchen.
Toppings and Personalization
The beauty of this pudding is that it's a blank canvas for whatever you're craving that day. Fresh raspberries add brightness and tartness that cuts through the richness, while a scatter of shaved dark chocolate feels fancy without any extra work. A dollop of coconut whipped cream takes it from weeknight dessert to something you'd serve at a dinner party, and chopped toasted nuts bring crunch and earthiness that makes each spoonful more interesting.
Making It Your Own
I've experimented with this recipe more times than I expected, and each variation has taught me something. Sometimes I add a tablespoon of espresso powder for depth, or a hint of cinnamon for warmth, or even a whisper of mint extract that makes it feel completely different. The cocoa-to-sweetness ratio can shift depending on your mood and what chocolate intensity you're after on any given day.
Storage and Make-Ahead Magic
This pudding keeps beautifully in the refrigerator for up to two days when covered, which means you can make it the night before if you're planning ahead. The flavors actually deepen slightly as it sits, and the texture becomes even silkier and more luxurious. I sometimes make a double batch just so I have emergency dessert waiting in the fridge for those moments when I need something satisfying fast.
- Transfer leftover pudding to an airtight container to prevent it from absorbing refrigerator flavors.
- Let it sit at room temperature for five minutes before serving if it's been chilled, which brings the flavor back to life.
- If the pudding separates slightly, just give it a quick stir with a spoon and it comes back together.
Save This pudding has become my go-to dessert when I want something that feels indulgent but doesn't require hours in the kitchen or a list of ingredients I can't pronounce. It's proof that the simplest recipes sometimes hold the most joy.
Recipe FAQ
- → Can I substitute almond milk with other plant-based milks?
Yes, oat, soy, or coconut milk can be used as alternatives to almond milk, adjusting thickness if needed.
- → How do I make the pudding thicker?
Reduce the amount of plant-based milk slightly to achieve a firmer consistency without altering flavor.
- → Is it necessary to chill before serving?
Chilling for at least 30 minutes enhances flavor and texture, but the pudding can be served immediately if preferred.
- → What toppings complement this dessert best?
Fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts add delightful texture and flavor contrasts.
- → Can I add melted chocolate to the mixture?
Adding a tablespoon of melted dark chocolate intensifies richness and deepens the chocolate flavor.
- → How long does it keep in the refrigerator?
Store covered in the refrigerator for up to two days to maintain freshness and texture.