This vegan avocado chocolate pudding is made with just a few simple ingredients to create the ultimate, decadent dessert or snack.
It’s incredibly rich and creamy, loaded with chocolate, yet perfectly sweet. You won’t taste any avocado through all the chocolatey goodness!
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Is Avocado Pudding Vegan?
Avocado pudding is not typically vegan as it often uses milk to get a smooth, blended consistency. However, it’s easy to replace milk with plant-based options.
Some pudding recipes may also call for honey, milk chocolate or other non-vegan ingredients. When making avocado pudding at home, you can also replace all of these with vegan options.
This recipe uses plant-based milk, maple syrup and cocoa powder to get all the flavor you want from a chocolate pudding while being completely vegan!
Chocolate Avocado Pudding Ingredients
This recipe uses a few simple ingredients to create a quick, easy and unbelievably delicious dessert.
- Avocados: Avocados make the base of this rich snack or dessert. They need to be very ripe so they blend into a smooth, creamy pudding. This is a great way to use overripe avocados; just remove any dark spots first. You can also use frozen avocado, but make sure to thaw completely before using.
- Cocoa powder: To get a luxurious, ultra-chocolatey flavor, this recipe uses cocoa powder; and quite a lot of it. To completely hide the taste of avocado and make this recipe truly taste like chocolate pudding, you’ll need a lot of cocoa powder.
- Maple syrup: To sweeten the recipe, I use maple syrup. Not only does it add needed sweetness, it’s also a liquid that can help the pudding blend nicely. Other liquid sweeteners, like agave syrup, should work in place of maple syrup (but keep in mind the flavor of your syrup may come through in the final product). As with cocoa powder, a fair amount is needed to get delicious, perfectly sweet pudding. You can adjust the amount of maple syrup to your needs (add extra if you like a sweeter dessert).
- Plant-based milk: You’ll also need some plant-based milk to help the other ingredients blend into a richly creamy pudding. I use unsweetened soy milk, but any type of plant-based milk should work.
- Vanilla extract: Some vanilla helps enhance the chocolate flavor in this recipe! It’s technically optional, but truly boosts the flavor.
How to Make Vegan Chocolate Pudding
This recipe is so easy and quick to make. I make it in a food processor, but a high-powered blender should work; especially if you have a smaller blender attachment to use.
Step 1: Blend Pudding
Start by adding all the ingredients to the food processor. This includes avocados (with skin and pit removed), cocoa powder, maple syrup, plant-based milk and vanilla extract.
Then, blend on a high-speed setting until the pudding is super smooth. You’ll need to stop a few times to scrape down the edges of your food processor.
Step 2: Taste and Adjust
When the pudding looks nice and smooth, give it a taste.
Some avocados seem to have more flavor compared to others. There are times when you may need some extra cocoa powder to “hide” that avocado flavor. Go ahead and add extra cocoa powder and/or maple syrup, as needed, to get the taste you prefer.
I find this recipe sweet enough for my tastes, but some people prefer more sweetness in a dessert. If you want to add extra sweetness or other ingredients, blend them in now.
Scrape all the pudding into a single container to place in the fridge, or portion it out into smaller containers/ jars.
You can serve this pudding right away, but I find it tastes better once chilled. Cover the pudding and let it chill for 30 minutes or overnight. The pudding should thicken once it’s chilled.
Avocado Pudding Variations
There are a few ways you can make avocado pudding. I love this chocolate option, but it’s also delicious to add some mint extract for a chocolate-mint pudding. Another option is to use coconut milk for a chocolate-coconut flavored pudding!
The main way to innovate this pudding recipe is how you serve it. It’s amazing when topped with coconut whipped cream. You can also top the avocado pudding with:
- A sprinkle of cocoa powder
- Cacao nibs for a nice crunch
- Shaved dark chocolate
- Strawberries, raspberries, cherries or other berries
- Orange slices, for a chocolate-orange treat!
- Peanuts or other nuts and seeds
- Vegan chocolate or caramel drizzle
Sometimes people want a lighter chocolate mousse-style dessert. This pudding is thick, but you can easily turn it into a mousse.
Simply cut the recipe in half, whip 1 cup of coconut cream with about 2 tablespoons of granulated sugar, then carefully fold the coconut whip into your chocolate pudding. This creates a delicious, lighter texture like a mousse!
How to Refrigerate and Freeze Pudding
Refrigerate any leftover pudding in an airtight container for up to 5 days.
This recipe also freezes perfectly! I love making chocolate pudding whenever I have lots of overripe avocados so I can freeze the extra and have delicious pudding anytime.
Freeze in any freezer-safe container for up to 3 months (but it likely lasts longer). To thaw, simply place it into your fridge overnight and you’ll be ready to enjoy some rich, creamy chocolate pudding!
This recipe is great to meal prep as it’s an ideal snack for school or work!
If you make this recipe, please rate and comment below to help others benefit from your experience!
Vegan Avocado Chocolate Pudding
Step 1: Blend Pudding
- Scoop the avocado into a food processor (remove skin and pits first).4 large avocados
- Add cocoa powder, maple syrup, plant-based milk and vanilla extract.⅔ cup cocoa powder, ½ cup maple syrup, ⅓ cup plant-based milk, 2 teaspoons vanilla extract
- Blend on high speed, stopping to scrape down the edges as you go, until the mixture is very smooth.
Step 2: Taste and Adjust
- Taste the pudding and adjust with more cocoa powder and/ or maple syrup if desired. Blend again to mix in any additional ingredients.
- You can serve the pudding immediately, but for best taste and texture, chill for at least 30 min.
More Vegan Snack Recipes
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.