This easy and delicious recipe for vegan avocado chocolate pudding makes the ultimate dessert! With simple ingredients you can enjoy a rich and creamy vegan pudding in minutes.
Skill: Easy | Time: 20 minutes | Servings: 6
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Selecting Avocados to Make Pudding
Making pudding from avocado is quite simple but it’s important to select the right avocados. Make sure that they’re ripe but not brown.
They should be soft to the touch. If the avocado is firm, it won’t blend into a creamy pudding.
This recipe is a fantastic way to use up avocados that are starting to get too ripe. I’m sure most avocado lovers have been in the situation where an avocado is perfectly ripe one day and overripe the next.
Overripe avocados are okay to use but they have a stronger avocado flavor compared to ones that are perfectly ripe. If you use overripe avocados, you may need to add extra cocoa powder and/ or maple syrup to hide the stronger flavor.
If the avocados have brown spots inside, it’s up to you whether you want to scoop out the green sections or throw away the whole avocado. I’m not a fan of wasting food so I take the time to scrape out any green sections and use as much as possible. This recipe is a great way to use up avocados that are overripe like this to reduce waste.
Use Frozen Avocado for Chocolate Pudding
Another option for this plant-based chocolate pudding recipe is to use frozen avocado. Many grocery stores have started to sell avocado in the freezer section along with other frozen fruit.
Frozen avocado is a great option for this recipe, just completely thaw before using it so it blends easily.
How to Store and Freeze Avocado Chocolate Pudding
One of my favorite things about this recipe is that it freezes perfectly. You can make a batch, or a double batch (if you have lots of avocado to use up) and simply freeze it for later!
Make sure to use freezer-safe containers that are air tight. This pudding lasts for 3-4 months in the freezer.
To thaw it out, simply place the container into the fridge overnight. There may be a tiny bit of separation that needs to be stirred but otherwise the texture and flavor remains exactly the same!
If you don’t want to freeze this plant-based chocolate pudding, store it in an airtight container or jar in the fridge for up to a week.
Create a Vegan Chocolate Mousse
It’s extremely simple to turn this chocolate pudding into a tasty vegan chocolate mousse! In fact, many recipes with a similar technique to this one simply call the recipe a chocolate mousse.
To me, a mousse needs to be light and airy. This recipe as is creates a pudding consistency that’s rich and creamy so I wouldn’t call it a mousse.
To create a mouse, simply fold some vegan whipped cream into the avocado chocolate pudding. Any store bought vegan whipped cream should work. Fold in carefully to keep the fluffy texture of the whipped cream in tact as much as possible.
After folding in the whipped cream, chill the chocolate mousse before serving. You can portion it out into individual serving dishes before chilling if you want.
Make a Three-Ingredient Avocado Chocolate Pudding
Many people are on the hunt for a tasty three-ingredient avocado chocolate pudding. This recipe has four ingredients but can easily be made with three if you simply leave out plant-based milk.
The milk helps the recipe blend together and is likely needed for lower speed blenders or food processors. If you have a higher speed blender or food processor (or more patience), skipping the plant-based milk works well.
Without plant-based milk, the pudding will be thicker and it will likely take longer to blend into a smooth pudding.
Adjust the Chocolate Pudding to Taste
You’ll want to taste your vegan avocado chocolate pudding before taking it out of the food processor/ blender. You may want to adjust the sweetness or consistency depending on your taste preferences.
For extra sweetness, add 1-2 tablespoons of extra maple syrup at a time. Blend, taste and add more if needed/ desired.
If you find you can taste the avocado (which you shouldn’t be able to with this recipe, but some people are sensitive to the flavor) extra cocoa powder can be helpful. As with the maple syrup, add 1 tablespoon at a time. Blend it up, taste and continue to adjust if needed/ desired.
The other ingredient you can adjust is the amount of plant-based milk. If you like an extra-thick pudding, try blending without any milk and add 1-2 tablespoons as needed for blending.
If you’re looking for a smoother, thinner plant-based chocolate pudding, a bit of extra plant-based milk may be helpful. Don’t add more than 1 tablespoon at a time.
How to Serve Plant-based Chocolate Pudding
There are countless ways to serve this delicious and creamy chocolate avocado pudding. Some of my favorite vegan chocolate pudding toppings are:
- Cacao nibs or mini vegan chocolate chips
- Shredded coconut or coconut flakes
- Fresh or freeze-dried berries (raspberries, strawberries, cherries etc.)
- Chopped pistachio nuts, walnuts, pecans, etc. (any nut or seed you like!)
- Vegan whipped cream
- Shredded dark chocolate (simply grate a bar of chocolate over top)
- Sliced fresh fruit (banana, apples, oranges, etc.)
- Crumbled Oreo cookies
It’s best served chilled, so place the pudding into your fridge for at least an hour for best flavor.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Delicious Vegan Dessert Recipes
Vegan Avocado Chocolate Pudding
- Food processor
- Place all ingredients into a food processor and blend until it is very smooth (no visible pieces). This may take a minute or two. If you have a high speed blender you can use that instead of the food processor.
- Taste and adjust as needed (see above for how to adjust).
- Place into a container (with lid) and refrigerate. Serve cold.