Vegan Chocolate Avocado Pudding
Rich, fudgy, and genuinely hard to believe it's made from avocado, this chocolate pudding is the kind of dessert that converts skeptics on the first spoonful. Two ripe avocados form the creamy base, blended smooth with unsweetened cocoa powder, maple syrup, full-fat coconut milk, and a touch of melted coconut oil — no dairy, no eggs, nothing that needs to be swapped out or substituted. The result is a silky, deeply chocolatey pudding that sets up beautifully in the fridge after just 30 minutes. A pinch of salt and a splash of vanilla round out the flavor so it tastes indulgent rather than virtuous. Topped with vegan chocolate chips or fresh berries, it looks impressive enough to serve at a dinner party but takes almost no effort to pull together. Each batch makes four servings, so it's just as practical for a weeknight treat as it is for entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large ripe avocados, halved and pitted
- ⅓ cup unsweetened cocoa powder
- ¼ cup maple syrup
- ¼ cup full-fat coconut milk
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- ¼ tsp fine salt
For serving
- 1 tbsp vegan chocolate chips, for serving (optional)
- 1 tbsp fresh raspberries or sliced strawberries, for serving (optional)
Instructions
- 1
Scoop the avocado flesh into a blender or food processor. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, melted coconut oil, and salt.
- 2
Blend on high, stopping to scrape down the sides with a rubber spatula as needed, until the mixture is completely smooth and no green streaks remain, about 1–2 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!