side angle view of 3 mason jars with healthy raw chocolate avocado pudding.

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5 from 4 reviews

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


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 ourĀ full nutrition disclosure here.