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Glass dessert cups of chocolate avocado pudding garnished with whipped cream, 2 blueberries and a halved strawberry. The glass dessert cups are placed on a white square platter with halved fresh Hass avocados, a brass spoon and scattered chocolate chips in the background.
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5 from 1 vote

Avocado Chocolate Pudding (Keto, Vegan)

Ready to enjoy in 10 minutes, this Avocado Chocolate Pudding is rich, silky, and chocolatey.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Desserts
Cuisine: American
Servings: 4
Calories: 266kcal
Author: Dane & Becky

Equipment

Ingredients

Instructions

  • Place the flesh of both avocados into your food processor or blender and use a spoon to break up any larger pieces.
  • Add the cocoa powder, maple syrup, salt, and vanilla
    extract.
  • Blend for 2 minutes. Scrape down the sides. Blend for an
    additional 30 seconds or until the pudding is smooth with a uniform texture.
  • Divide into dessert cups and enjoy, or garnish as desired.

Notes

  • Use ripe Hass avocados - which have dark purple skin and feel soft. 
  • You can use frozen avocado - thaw overnight in the fridge for best results.
  • Thin pudding with milk - If you like a thinner pudding add milk or an alternative. Add 1 tablespoon at a time until reaching desired consistency.
  • To make Keto Avocado Chocolate pudding, simply replace the maple syrup with a sugar free maple syrup . The net carbs per serving are reduced to 4 grams and the sugars to zero.
  • Fridge - Store in an airtight container for up to 3 days.
  • Freeze - For up to 3 weeks. Thaw at room temperature.

Nutrition

Serving: 1 | Calories: 266kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 143mg | Fiber: 7g | Sugar: 25g