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Paleo Chocolate Avocado Pudding

Ultra-smooth chocolate pudding made entirely from ripe avocado, raw cacao, and coconut milk - no dairy, no refined sugar, no cooking required. Plan ahead: chill for at least 1 hour before serving.

10 minEasyServes 4225 cal/serving

AmericanDessertBlenderPaleoVeganLow CarbKosher-styleGluten-FreeDairy-FreeEgg-FreeNut-FreeShellfish-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 4 ripe avocados, pitted and peeled
  • 6 tbsp raw cacao powder (or unsweetened cocoa powder)
  • 1/2 cup full-fat coconut milk
  • 1/4 cup pure maple syrup (or raw honey)
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1/2 cup fresh berries (for serving)

Instructions

  1. 1

    Add 4 pitted and peeled ripe avocados, 6 tbsp raw cacao powder (or unsweetened cocoa powder), 1/2 cup full-fat coconut milk, 1/4 cup pure maple syrup (or raw honey), 1 tsp pure vanilla extract, and 1/8 tsp fine sea salt to a food processor or high-speed blender.

  2. 2

    Process for 1-2 minutes, stopping to scrape down the sides, until the pudding is completely smooth and glossy with no avocado chunks remaining.

  3. 3

    Taste and adjust: add more maple syrup for sweetness, more cacao for intensity, or more coconut milk for a looser texture.

  4. 4

    Divide between four small serving cups or ramekins. Cover with plastic wrap pressed directly onto the surface to prevent browning.

  5. 5

    Refrigerate for at least 1 hour until chilled and set. Serve topped with 1/2 cup fresh berries (for serving).

Questions

Can I make Paleo Chocolate Avocado Pudding ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Paleo Chocolate Avocado Pudding?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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