2 min Read

Chocolate Avocado Pudding

bowl of chocolate pudding


2 large ripe avocados, halved, pitted, flesh scooped out (about 2 cups avocados)
6 tbsp. unsweetened cocoa powder
5 tbsp. pure maple syrup*
1/4 to 1/3 cup milk (dairy, almond or coconut)
Pinch fine sea salt


Place all ingredients into the bowl of a food processor (I use my small mini processor) and whirl until perfectly smooth. You might need to add a bit more milk if pudding is too thick.

Taste and add more maple syrup, if desired. Pudding is ready to eat immediately, but it tastes so much better when very cold. Chilling for at least 2 hours really makes a difference. Did I mention it’s better served cold?

*I’ve tried this recipe using honey and found it made my pudding taste like- you guessed it­ honey (instead of rich chocolate) so, I’d suggest you stick with maple syrup.


May be stored for up to 24 hours in refrigerator. As with most recipes using avocados, you can’t store this pudding too long before it starts to spoil.

Nutritional info

Per serving: 246 calories, 16 g total fat (2.8 g saturated fat). 4 g protein, 30 g carbohydrate (9.4 g fiber, 17 g sugars), 0 mg cholesterol, 89 mg sodium

Recipes and photos courtesy of Greta Podleski’s latest cookbook, Yum and Yummer, on behalf of her new partnership with WW Canada.

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