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Raw Avocado Chocolate Pudding – 3 Flavors

Raw Avocado Chocolate Pudding made with avocado, banana, and cacao powder is a healthy, dairy-free, vegan pudding that will rival any other!

top down view of 3 mason jars with healthy raw chocolate avocado pudding.

Next time the craving strikes for chocolate pudding, this ultra-creamy chocolate avocado pudding is just what you need!

This quick and easy recipe includes 3 flavor combinations:

  • Basic chocolate pudding
  • Orange chocolate pudding
  • Cinnamon espresso chocolate pudding

All three flavors are wonderful with my personal favorites being the addition of cinnamon, and I love the orange too.

And to top it off, a dollop of coconut whipped cream takes it over the top and is absolutely heavenly!

Raw chocolate pudding is vegan, dairy-free, naturally sweetened, and will fill your chocolate craving in a healthy way!

If you love raw puddings and chia seeds, be sure to take a look at this Vanilla Chia Pudding, Banana Chia Pudding, or Chocolate Chia Pudding!

top down view of ingredients used to make healthy raw chocolate pudding.

Ingredient Notes

This healthy recipe uses avocado, banana, cacao powder, and natural sweetener, all blended together creating a super creamy and delicious raw pudding perfect for snacking or dessert!

Here is everything you will need:

  • Avocado – use firm, to slightly firm for the least avocado flavor.
  • Banana – can sub with avocado
  • Cacao powder – can sub with regular cocoa powder or dutch
  • Pure maple syrup – can sub with coconut nectar or date syrup
  • Vanilla – use vanilla extract or 1 scraped vanilla bean
  • Optional flavor additions – orange juice, cinnamon and/or espresso powder

Why I Use Avocado & Banana 🥑🍌

I like to use a mix of avocado and banana together to lower the fat content while still maintaining creaminess. It also adds natural sweetness. Many avocado pudding recipes call for two avocados, which is great too, and you can easily replace the banana with avocado if you prefer.

side by side photos showing the process of making the best, creamy raw chocolate pudding with avocado and banana.

How To Make Raw Chocolate Avocado Pudding

This raw pudding is so easy to make:

  1. Simply cut the avocado in half, remove seed, pinch and squeeze the halves of avocado into the cup of a blender.
  2. Peel the banana, break into chunks and add with the avocado.
  3. Add the cacao/cocoa powder, pure maple syrup, vanilla, and optional flavors into the blender, and blend until nice and creamy, stopping to scrape down the sides as needed.
  4. Add liquids as needed for desired consistency.
  5. Taste for flavor adjusting to your liking.
  6. Serve chilled or at room temp.

Quick, easy, and positively delicious!

Tips + FAQs

  • Avocado. The best avocado to use is firm- to slightly firm. Softer avocados will have a more pronounced flavor. If your avocado is overly ripe, use a bit more cacao if the flavor is super noticeable.
  • Banana. The riper the banana, the sweeter it will be, naturally saving you from having to add loads of extra sweetener. A nice ripe banana will have brown freckles and be mildly soft to the touch.
  • Can I make raw chocolate pudding with avocados only? Yes, simply omit the banana, replacing it with another avocado.
  • Can I make raw chocolate pudding without avocados? You can omit the avocado and replace it with banana, but it will not be as creamy. Or even better, try this Chocolate Chia Pudding!
side by side photos of instant espresso and raw chocolate pudding with espresso.

Serving Suggestions

  • You can serve raw chocolate pudding at room temp, but I find it’s best when chilled in the refrigerator for a couple of hours.
  • Top with a dollop of whipped coconut cream, shaved dark chocolate, cacao nibs, carob chips, or toasted coconut.
  • Add freshness and color with orange slices or assorted berries.
  • Make chocolate pudding parfaits, adding a layer of fruit or coconut whip cream in between.
top down view of the best raw chocolate pudding with orange.

How To Store + Freeze Avocado Pudding

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5  days, in an airtight container.
  • Freezer: To freeze, avocado chocolate pudding is best poured into popsicle molds which can be stored in the freezer for up to 2 months.

More Healthy Snack Recipes!

side angle view of spoon scooping up healthy raw chocolate avocado pudding in glass jar.

If you try this raw chocolate pudding recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



Raw Chocolate Avocado Pudding with 3 flavor combinations, creating a deliciously healthy and dairy-free pudding that will rival any other!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: Serves 2
  • Category: Snack, Dessert
  • Method: puree
  • Cuisine: American
  • Diet: Vegan


Units Scale

Chocolate Avocado Pudding Base

  • 1 large avocado (or 2 small), skin and seed removed
  • 1 ripe banana, peeled
  • 34 tablespoons cacao powder
  • 34 tablespoons pure maple syrup, coconut nectar or date syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon, optional

Orange Chocolate Avocado Pudding

  • 1/2 cup fresh squeezed orange juice, + more as needed
  • 1 teaspoon or so orange zest, optional

Chocolate Espresso Avocado Pudding

  • 1 teaspoon instant espresso powder


In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy, stopping to scrape down the sides as needed. Add water, a few tablespoons at a time, as needed for desired consistency. Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly.

Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours.

Serve: Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips.

Serves 2

Store: Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.


Feel free to omit the banana, using an extra avocado in its place.

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: This recipe was originally published in April 2013. It has been retested and updated with new photos and helpful tips in June 2020.

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  1. Anonymous says:

    I wish I could figure out how to tell when an avocado is ready. I've been told that it's usually ripe when it feels soft to the touch but I've had avocados sit in my fruit basket for weeks, even in paper bags, and they never seem to get soft. Then when I cave in and try them, they never taste good. Either I'm doing it wrong or I just don't like the taste of them. It's just a major concern because I'd like to try this pudding recipe and don't want to use an avocado at the wrong stage of ripeness.

    1. julie@thesimpleveganista says:

      I do the feel test too. Sometimes you just can't win. I've had the same issue, so disappointing. Honestly, you won't taste the avocado with the cocoa…and you can always add a bit more cocoa if you need too. Just be sure your bananas are very ripe too!

    2. Check the place where the stem is and pop it off if it is brown avocado isn’t good if it’s green then get it . Then eat when it’ has a little give to it but not squishy .

  2. Anonymous says:

    I made this for the first time about two weeks ago and I have been making it everyday since! It's so delicious and a much healthier substitute to chocolate candies :)

    I have one question: what kind of mason jars are you using in the photos above? It seems like the perfect size container to serve the pudding in but I can't seem to figure out what size/brand the jars are and where to find them! Thank you so much :)

    1. julie@thesimpleveganista says:

      So glad you like this! Much healthier than other chocolate goodies. :)

      These mason jars are a mix of Ball & Kerr brands. They are wide mouth pint size jars (2 cups). I picked some up at a local grocery store. You can find them online or call around to find them in your local area. They are great for so many uses. I love them!

  3. Anonymous says:

    This was surprisingly delicious and perfect for my little guy who is allergic to milk! Thank you for the milk-free alternative that tastes great!

    1. julie@thesimpleveganista says:

      My pleasure! So glad this worked out for you. :)

  4. Anonymous says:

    I made this tonight. It was really tasty. 3 tablespoons of cacao powder was borderline too much for me but still it was really good and easy to make. Thanks.

    1. julie@thesimpleveganista says:

      So glad you liked it! The cocoa powder amount will greatly depend on how large your banana and avocado are, as well as how ripe they are. And we can't forget we all have different tastes. Some don't need too much cocoa. I'm with you on the lesser is good. Always best to start with the small amount and work your way up after tasting. I hope you enjoy this often! Cheers, and thank you so much for sharing your thoughts. :)

  5. Anonymous says:

    I used to medjool dates instead of maple syrup to sweeten and it is delish! Thanks for the recipe, love it!!

    1. julie@thesimpleveganista says:

      I LOVE medjool dates…that's a perfect replacement! I bet it was great and will definitely try that next time. Thank you! Cheers :)

  6. I just made this and I think that someone who doesn't like dark chocolate, bananas, avacados, or generally healthy tasting food wouldn't care for this recipe. I like all of those things, so I like it a lot. I like the fact that it is sweet, but not too sweet, and I especially love the smooth consistency and also how filling it is. I gave some to my husband, however, and he took one bite, made a face, then handed his bowl back to me, haha. I'll eat his for breakfast tomorrow morning!

    I would recommend refrigerating the avacado and banana for a few hours first, and I think next time I will use a riper banana as my pudding has that slight tannin acidity of a perfectly yellow banana. Finally, this recipe made about 2 cups of pudding (two small bowls full).

    1. julie@thesimpleveganista says:

      I love all those things too which is why this works great for me too. And more for you!

      I agree with you on all points! Chilling is ideal and the riper the banana the better!

      Thank you for sharing your thoughts and suggestions! Cheers :)

  7. Anonymous says:

    My friend and I tried making this recipe and I have to say, it was really bitter. So even though its not entirely vegan, its much better with honey. I mean a LOT of honey. Just keep tasting until it gets to your liking. oh and maybe less water if you like it too be thicker.

    1. julie@thesimpleveganista says:

      It really helps to use very ripe bananas, they are much sweeter and will add sugar to the recipe. Glad the honey works for you and you still have a healthy chocolate pudding! :)

  8. How much espresso powder?

    1. julie@thesimpleveganista says:

      It's 1/2 teaspoon. I just fixed the recipe, thank you for pointing that out! :)

  9. Miliany B says:

    Mmm… I love chocolate! Your puddings look so yummy! avocado is like the best! ;) I've been wanting to make a pudding. I'll have to try yours out! :) Thanks for sharing! XX

  10. eatgreatbegreat says:

    Yummy!! I'm totally making this on the weekend! I especially like the sound of the chocolate orange pudding…I really love that combination!

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