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