Easy Avocado Chocolate Pudding
These easy avocado chocolate puddings take just 10 minutes to make, are made with simple, wholesome ingredients and are rich, creamy and decadent. A much healthier treat to traditional chocolate pudding but you absolutely wouldn’t know it!
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Serves: 6
Calories: 353kcal
Ingredients
For the chocolate pudding layer:
- 300 g ripe avocado flesh (approx 4 small or 3 medium)
- 100 g cocoa powder
- 90 g maple syrup
- 90 g coconut cream (the thick white bit from the top of approx 1 tin of coconut milk)
- ¼ tsp salt
Other ingredients:
- 200 g coconut cream (cold* (the thick white bit from the top of approx 2 tins of coconut milk))
- 2 bananas (sliced)
- grated dark chocolate to serve
Equipment
- Electric Hand Whisk
- Food Processor
Instructions
- Put the tins of coconut milk in the fridge for an hour (or overnight) before you start to make sure the cream layer hardens up. You’ll need the cream to be cold for when you try to whip it and it also makes it easier to separate the thick cream off from the clear liquid in the tin so you just get the creamy layer.**
- Add the chocolate pudding layer ingredients to a blender or food processor and blitz until completely smooth and combined.300 g ripe avocado flesh, 100 g cocoa powder, 90 g maple syrup, 90 g coconut cream, 1/4 tsp salt
- Add 200g cold coconut cream to a bowl and whip it using an electric hand whisk for 2-5 minutes until it is thick and voluminous.***200 g coconut cream
- Layer the banana slices at the bottom of six small dessert dishes, scoop over the avocado chocolate pudding and then smooth the whipped coconut cream on top.2 bananas
- Sprinkle grated or curled dark chocolate over the top on serving.grated dark chocolate to serve
Notes
* The amount of coconut cream you will get from a tin of coconut milk will depend on the brand, so I recommend getting 3 x 400g tins of coconut milk to cover this recipe as you should get at least 100g of cream per tin.
** The coconut cream that you mix with the avocado does not need to be cold but I’d suggest putting all three tins in the fridge to firm up the coconut cream layer as this will make it easier to separate off from the clear liquid underneath.
*** You may get lucky and get a coconut cream that already has a whipped consistency when you open it in which case you can just scoop it on top of the dessert without whisking! I often find the Blue Dragon brand has this sort of consistency.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 353kcal | Carbohydrates: 36g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Sodium: 109mg | Fiber: 12g | Sugar: 14g | Net Carbohydrates: 25g
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