This Vegan Chocolate Avocado Pudding is unbelievable! It’s made with whole foods, plant-based ingredients like dates and avocado. A satisfying, simple dessert.
Why is this Unbelievable Chocolate Pudding?
You won’t believe the simple, whole foods ingredients that make this creamy chocolate pudding. First of all, there’s no dairy in this recipe. Unlike regular pudding which uses cow’s milk, this vegan recipe uses plant-based foods for its rich creaminess.
Second, there is no refined sugar in this recipe. I’m on a mission to cook with whole foods, avoiding ingredients like refined oil and sugar. By using whole ingredients like dates and avocado, I can create recipes that are delicious and nutritious.
In particular, sugar can be strongly addictive. Our biology is hard-wired to seek the energy that comes from sugar. Refined sugar (like cane sugar, brown sugar, agave, and maple syrup) all pique that addictive instinct. However, using dried fruits like dates counters that addiction. The fiber and other nutrients in dates helps slow our cravings and counter that addiction.
Avocado: A Healthy, Plant-Based Ingredient
We’ve all heard that avocados are a source of healthy fat. But, did you know they also have Vitamins B, C, E, K, and fiber? That’s because avocados are a whole food. Unlike processed foods, they have nutrients that haven’t been stripped away. Processed fats, like coconut butter, cow’s milk butter, and coconut oil have been refined. They have been stripped of any nutrients so that all you’re left with is fat. Fat is incredibly calorie dense, so it’s easy to overeat and still feel hungry.
Simple Tips for Ripe Avocadoes
You want to use ripe avocados for this recipe. To tell if an avocado is ripe, it should yield to a gentle squeeze. You can also flick off the nub where the stem attached – you should see bright green. However, if your avocado isn’t ripe, here are a few tips:
- Leave the avocadoes on the counter with a few bananas for 1-2 days. F
- Or, for quicker ripening, place the avocadoes in a brown paper bag…along with one of those bananas.
- If you cut into the avocado and find it’s not ripe, don’t worry! Keep the avocado in the skin, and keep the pit. Re-close the avocado, wrap it with a clean rubberband, trying to keep out as much air as possible. Place on the counter for 1-2 days, until ripe.
- When your avocadoes are ripe, store them in the fridge for up to 2 weeks.
- Freeze It! You can freeze avocado puree. After cutting into avocado, scoop out any extra flesh. Place it in an air-tight container or plastic bag. Squeeze out as much air as possible. Freeze until ready to use.
For more Avocado Recipes: Tasty Plant-Based Avocado Recipes
How to make this Simple, Creamy Vegan Pudding
There are a few tips for making this vegan pudding extra creamy.
- Pre-soak your dates. Soaking the dates at least 10 minutes in warm water will help them breakdown more easily. You can even soak the dates overnight in the fridge. Or, microwave the dates with the 1/2 cup soaking water to help them soften more quickly.
- Use ripe Avocados. See my tips above for how to ripen avocadoes
- Use a good blender or food processor. I prefer my high-speed blender for this recipe. If I’m going to make it in a food processor, I use the small bowl (2-4 cups) or I make a double recipe.
Adding Unique Flavors to Vegan Chocolate Pudding
This recipe for chocolate pudding is starting point for adding your own unique flavor variations.
- Mexican Heat: Add 1 teaspoon Ceylon cinnamon and 1/2 teaspoon chipotle powder
- Mocha: Add 1 teaspoon instant espresso powder
- Mint: Add 2 tablespoons fresh chopped mint
- Hazelnut: Top with 1/4 cup chopped, roasted hazelnuts
- Peanut Butter Banana: Serve this over my Chocolate Peanut Butter Banana “Monkey’ Bars
- Super Foods: Top with Goji berries, Hemp Seeds, and toasted pistachios
You’ll love this healthy, oil-free, plant-based, whole foods vegan chocolate pudding
You’ll love this recipe for healthy, oil-free, plant-base Avocado Chocolate Pudding . This whole foods vegan recipe is:
- Full of chocolatey flavor
- Sneaks in heart-healthy avocado
- Naturally sweetened with dates — no refined sugar or syrup
- Oil-Free
- Easy to make
- Freezes well
Chef Katie’s Plant-Based Cooking Tips:
Whole Food Ingredients: I’m on a mission to use only whole food, plant-based ingredients. You won’t find any refined flours, sugars, syrups, or oils in my recipes. Only whole food, natural goodness.
Freezer-Friendly: This Vegan Chocolate Avocado Pudding is incredibly freezer-friendly. Make a double-batch to freeze extras. Or, freeze smaller portions and thaw the night before. This can help with portion control.
Dark Cocoa Powder: For the best flavor, use a high-quality dark baking cocoa powder. It’s worth investing in a product that has deep, rich flavor. This will make your chocolate baking more delicious.
Raw Version: For a raw version of this recipe, use raw cacao powder. Baking cocoa powder is often made from roasted cocoa beans and may involve some heating during the process.
Unbelievable Vegan Chocolate Avocado Pudding – Oil-Free, Plant-Based Whole Foods Dessert Recipe from Plants-Rule 
Use a good quality cocoa powder for this vegan chocolate pudding 
Unsweetened dark cocoa powder adds rich, deep flavor and nutrition from antioxidants. A little of this healthy superfood can help fuel your plant-based vegan diet. 
Unbelievable Vegan Chocolate Avocado Pudding – Oil-Free, Plant-Based Whole Foods Dessert Recipe from Plants-Rule 
Don’t forget to lick the spoon!
Unbelievable Vegan Chocolate Avocado Pudding
- Easy
- Ready in: 15 minutes
- Makes 2 cups
- 6 servings
- Serving Size: About 1/3 cup
If you like this chocolate pudding, you’ll also love Chocolate Mocha Healthy Chia Pudding, Chocolate Secret Spinach Oil-Free Plant-Based Muffins, Spiced Up! Mexican Date and Black Bean Vegan Brownies, Chocolate Peanut Butter Banana “Monkey’ Bars, and 4-Ingredient Raw Chocolate Walnut Brownies.
Print Recipe
Unbelievable Vegan Chocolate Avocado Pudding
Ingredients
- ½ cup 100g pitted dates, soaked in ½ cup warm water
- 2 large ripe avocados pitted
- 1 teaspoon vanilla extract
- Dash of salt
- ¼ cup 24g unsweetened cocoa powder
Instructions
- To soak the dates:
- Soak the dates in ½ cup warm water for at least 10 minutes, until soft.
- To make the Vegan Chocolate Avocado Pudding:
- In a food processor or high-speed blender, add the dates, their soaking liquid, the pitted avocados, vanilla, and salt. Puree until smooth, scraping down the sides of the bowl a few times. Try to get this as smooth as possible so puree until the dates seem to be completely blended with the avocado.
- Add the cocoa powder. Puree to combine. Scrape down the sides of the bowl and puree again until you no longer see any green.
- Serve and enjoy!
Notes
Ready in: 15 minutes
Makes 2 cups
6 servings
Serving Size: About 1/3 cup
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 165 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 32 mg | 1 % |
| Potassium 490 mg | 14 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 7 g | 28 % |
| Sugars 11 g | |
| Protein 2 g | 5 % |
| Vitamin A | 2 % |
| Vitamin C | 11 % |
| Calcium | 2 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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