Merken I discovered this pudding by accident on a Tuesday afternoon when I had three perfectly ripe avocados sitting on my counter and absolutely no plan for them. My roommate had just finished a workout and mentioned craving chocolate, so I figured: why not blend them together? What came out of the blender was so velvety and rich that I honestly forgot avocados were in it. Now whenever someone tastes it, that moment of surprise—when they realize it's secretly healthy—never gets old.
The first time I made this for my book club, I served it in small wine glasses with fresh raspberries on top, and someone asked for the recipe before even finishing their bowl. That felt like the ultimate compliment—better than any review. Now it's become my go-to when I want to impress without spending hours in the kitchen.
Ingredients
- Ripe avocados: Use ones that yield slightly to pressure; they blend into silk and provide all the creaminess without dairy or weird thickeners.
- Unsweetened cocoa powder: This is non-negotiable for deep, honest chocolate flavor without the bitterness of baking cocoa.
- Plant-based milk: Almond, oat, or soy all work beautifully; use it to dial in your perfect consistency.
- Pure maple syrup: A touch of it balances the cocoa without making this taste like dessert masquerading as health food.
- Vanilla extract: Just a teaspoon rounds out all the flavors and makes the chocolate sing.
- Fine sea salt: A tiny pinch brings everything into focus and prevents the pudding from tasting flat.
Instructions
- Gather and prepare:
- Slice your avocados in half, remove the pit, and scoop the soft flesh into your food processor or blender. Have everything else measured and ready so the avocado doesn't darken while you hunt for the vanilla.
- Blend until clouds form:
- Add cocoa powder, milk, maple syrup, vanilla, and salt, then blend on high until the mixture transforms into something so smooth it almost looks like silk. Scrape down the sides as needed—those cocoa powder pockets like to hide.
- Taste and trust yourself:
- This is the moment to adjust sweetness or chocolate depth to match what you actually want to eat, not what a recipe dictates.
- Spoon into bowls:
- Divide the pudding among serving glasses or bowls, letting it settle into whatever vessel feels right.
- Chill or dive in:
- A 30-minute chill deepens the flavors and sets the texture, but honestly, eating it immediately warm from the blender has its own appeal.
- Top as the moment calls for it:
- Fresh berries add brightness, dark chocolate shavings add drama, and a pinch of sea salt adds an unexpected sophistication that guests always notice.
Merken My neighbor brought over her young daughter one afternoon, and after tasting this pudding, the kid asked if chocolate grew on trees. That question made me realize how magical it is when simple ingredients become something that tastes almost impossible. Now I make it whenever kids visit because it always sparks that same wonder.
The Secret of Creaminess
Avocados are nature's answer to heavy cream, and they do the job without any of the dairy baggage. The fat in an avocado creates that luxurious mouthfeel that makes this pudding feel like an indulgence even though it's built on whole fruit. I used to think creamy desserts required eggs or cream or something equally fussy, but this proves otherwise.
Playing With Flavors
Once you nail the basic ratio, this pudding becomes your playground. I've added espresso powder for depth, a pinch of cayenne for warmth, and even a tablespoon of almond butter when I wanted something more substantial. The beauty is that the avocado base is neutral enough to handle whatever flavor direction you're craving on any given day.
Storage and Make-Ahead Magic
This pudding keeps for up to two days in the refrigerator when covered, which means you can make it the night before if you're planning ahead. The flavors actually deepen slightly as it sits, so there's no rush to eat it immediately. I like to keep single servings in small jars for moments when I need something sweet and real without opening the pastry box.
- Store in glass containers with lids to keep it from picking up fridge smells.
- Give it a gentle stir before serving if the texture separates even slightly.
- Bring it out about five minutes before eating so it loses its chill and the flavors come forward.
Merken This pudding taught me that the best desserts are the ones that don't apologize for what they are. It's chocolate and avocado, nothing more, and that honesty is exactly why people keep coming back for another spoonful.
Rezept-Fragen & Antworten
- → Welche Avocados eignen sich am besten?
Reife, weiche Avocados lassen sich leicht pürieren und sorgen für eine cremige Konsistenz ohne bitteren Nachgeschmack.
- → Kann ich andere Süßungsmittel verwenden?
Ja, statt Ahornsirup eignet sich auch Honig oder Agavendicksaft, je nach Vorliebe und Ernährungsform.
- → Wie erreiche ich eine dickere Konsistenz?
Reduziere die Menge der pflanzlichen Milch oder füge geschmolzene dunkle Schokolade hinzu.
- → Welche Toppings passen gut dazu?
Frische Beeren, Kokossahne, gehackte Nüsse oder geraspelte dunkle Schokolade ergänzen perfekt.
- → Wie lange hält sich der Pudding im Kühlschrank?
Abgedeckt bleibt die cremige Nachspeise bis zu zwei Tage frisch und lecker.