Vegan chocolate avocado pudding

Vegan chocolate avocado pudding: a creamy dessert made from avocado, cocoa powder, maple syrup and almond milk – quickly blended, with no refined sugar and pleasantly chocolatey.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 300 kcal per serving
• Protein: 4 g
• Fat: 16 g
• Carbs: 36 g

Ingredients

• 1 avocado
• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 50 ml almond milk

Method

You’ll need: blender · food processor · chopping board · knife

1. Halve the avocado, remove the stone and scoop the flesh out of the skin with a spoon.
2. Put the avocado flesh in a blender or food processor with the cocoa powder and maple syrup.
3. Add the almond milk and blend until the mixture is even and smooth.
4. Keep blending until there are no lumps left and the texture is lovely and creamy.
5. Chill the chocolate avocado pudding briefly so that it gets a little firmer and more flavourful.
6. Spoon the pudding into small glasses to serve and enjoy it well chilled.

Good to know

When you need something quick but still want something creamy, this pudding is a lovely answer. Chocolatey, soft and straight from the blender to the table.

Swaps

Almond milk → chilled coconut milk (creamier texture, a little more fat); maple syrup → date paste (more fibre, fuller flavour); cocoa powder → raw cocoa (a few more natural plant compounds, more bitter in flavour); almond milk → unsweetened oat milk (milder flavour, often a few more carbs)

Allergens

Contains nuts if you use almond milk; generally suitable for children, but better in small portions because of the cocoa, and unproblematic during pregnancy with fresh, good-quality ingredients.

Dairy-free recipes