Salted Chocolate Avocado Pudding

Salted Chocolate Avocado Pudding
Serves 3
Write a review
Prep Time
20 min
Prep Time
20 min
For the pudding
  1. 3/4 cup (140 g) packed avocado (from 1 medium avocado)*
  2. 1/4 cup (20 g) unsweetened cocoa powder
  3. 1/4 cup (60 mL) pure maple syrup
  4. 2 tablespoons (30 mL) brown rice syrup**
  5. 2 tablespoons (30 mL) coconut oil, melted
  6. 2 tablespoons (30 mL) unsweetened almond milk
  7. 1 tablespoon (15 mL) natural smooth roasted almond butter
  8. 1/2 teaspoon pure vanilla extract
  9. 1/4 plus 1/8 teaspoon fine sea salt, or to taste
  10. Coconut Whipped Cream
  1. 1 can full-fat coconut milk, chilled for 24 hours*
  2. 1 to 2 tablespoons sweetener (maple syrup, powdered sugar, cane sugar, etc), to taste
  3. 1 vanilla bean, scraped or 1/2 teaspoon pure vanilla extract (optional)
For Serving
  1. Coconut Whipped Cream
  2. Fresh berries
  3. Finely chopped almonds or other nuts
  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavour when enjoyed the same day, but it's still good the next day too!
  6. Coconut Whipped Cream
  1. Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
  2. About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
  3. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes).
  4. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
  5. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.
  1. * Make sure the avocado you use is ripe, but still fresh and without bruises. Bruises can result in a pudding that's bitter or off-tasting.
  2. ** Brown rice syrup thickens this pudding while providing a light sweetness that pairs well with the maple.
This pudding is rich and decadent like a chocolate pudding should be, but still manages to pack in some nutrition from the avocado, almond butter, cocoa powder, and more. I’ll take it!