Vegan Chocolate Avocado Pudding

My friend and boss Heather is one of the more…uh…discerning people I know. She doesn’t often take things at face value or accept the word of just anyone. We make a good team because this is pretty much exactly opposite of my style. I tend to give people the benefit of the doubt, trust what I read and hear and be pretty naive and sheltered. She’s the realist to my optimist.

While Heather’s default reaction to new things is skepticism, she’s quick to admit when she’s come around to something new. She likes to think she’s all stubborn, but she’s actually quite the level-headed reasonable person (and yes, she’s my boss, woohoo!). It’s a really positive, humble quality she has (and I’m not just saying that because it’s her birthday). There is a laundry list of things that I mentioned to her and she initially dismissed, but now is a total convert. I’m used it by now, so it was absolutely no surprise when I told her the other day that I was making avocado chocolate pudding, her face contorted into a look of total disgust. Skeptical Heather was skeptical.

Maybe eventually I’ll convince her that it isn’t as “ewwww” as she thinks it is. But for now, I’ll let her birthday stay avocado pudding-free.

If you think about it, avocado is actually is a pretty mild flavor. It is easily overpowered with a strong flavor like chocolate. So what you are left with is a richly-chocolate, smooth and creamy pudding that is vegan, gluten-free, and free of overly-refined sugars. Babyface was even shocked by how “normal” this tasted. He said, “this tastes like regular pudding.” Yes, baby, it does. That’s kinda the point.

Avocado Chocolate Pudding

Avocado Chocolate Pudding

Yield: 8 servings
Prep Time: 20 minutes
Total Time: 20 minutes

Rich, chocolatey and totally decadent, this pudding may be high-calorie, but not all calories are made the same! These calories are nutrient-dense, full of good-for-you fats and sweet-tooth satisfying.


  • 3 ripe avocados, pitted and scooped
  • 1/3 cup non-dairy milk (I used unsweetened vanilla almond milk)
  • 2/3 cup *real* maple syrup
  • 1 tablespoon arrowroot powder (optional thickener)
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder


  1. Combine all ingredients in the bowl of a food processor. Process until completely smooth.
  2. Refrigerate until cold. Top with berries, nuts or whipped cream.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 30mgCarbohydrates: 28gFiber: 6gSugar: 17gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


We topped ours with a few fresh raspberries. It was decadent and exactly what I needed to top of the craptacular day that was Monday. Plus, it is chock full of good for you fats. I <3 chocolate pudding.

Are you a skeptical person?

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  1. Love this recipe! I use whole milk instead, and cut the sugar/maple syrup in about half. It is not as sweet and is super avocado-y, but it can definitely still pass as dessert!

  2. We’re putting on a health fair at work next month where Mr. Trainer is going to be showcasing fried avocado in place of cheese curds 😀 I’m excited to try it… and then you come up with chocolate avocado pudding?! So excited to try it.

    NOW–to brass tax.. i have never heard of Arrowroot powder and I’m pretty sure I’d have a hard time finding it since I had to go to 3 grocers just to find lentils….. Any ideas on an alternative thickener I can use that is GF?