Vegan chocolate avocado pudding with raspberries

Vegan chocolate avocado pudding with raspberries: a creamy dessert made from ripe avocado, cocoa, maple syrup and plant-based milk.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 22 g
• Carbs: 14 g

Ingredients

• 2 avocados
• 4 tbsp cocoa powder
• 3 tbsp maple syrup
• 60 ml plant-based milk
• 100 g raspberries
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: blender · chopping board · knife

1. Halve and stone the avocados and scoop out the flesh. Important: they should be very soft and ripe so the pudding turns out smooth.
2. Put the avocado flesh in a blender with the cocoa powder, maple syrup, plant-based milk, vanilla extract and a pinch of salt.
3. Blend until the cream is smooth, thick and glossy. Scrape the mixture down from the sides in between if needed.
4. Taste the cream and adjust with a little more maple syrup if needed. Then spoon it into glasses or small bowls.
5. For a firmer, cooler texture, chill the pudding briefly. That makes it a little denser and more rounded.
6. Serve with raspberries. Eat straight away or enjoy well chilled.

Good to know

This pudding is simple, creamy and surprisingly rounded in flavour. When the avocado is properly ripe, it's almost like a mousse. A dessert for days when things can be uncomplicated.

Swaps

Maple syrup → date paste (more fibre) | plant-based milk → coconut milk without additives (fuller texture, a little more fat) | raspberries → blueberries (also contain fibre) | vanilla extract → real vanilla seeds (fewer additives, aromatic flavour)

Allergens

Depending on the plant-based milk, it can contain soya, gluten (oat milk, unless labelled gluten-free) or tree nuts – check the one you use. Suitable for children in small portions; in pregnancy it's fine with fresh, well-washed raspberries and sound avocados.

Dairy-free recipes