Avocado Chocolate Pudding Recipe - Pamela Salzman Skip to content

Avocado Chocolate Pudding Recipe

I made this avocado chocolate pudding on Instagram Live today and it took me 4 minutes to make.  Thank goodness all of you showed up and had a lot to chat about, otherwise it would have been the quickest IG live ever!  I joked that I should have included this recipe in “Quicker Than Quick“!

I tend to make this recipe when I have an avocado or two that no one will want to eat – a few bruises, a few brown spots.  But that doesn’t stop me from putting them to good use in this pudding.  No one will see the brown spots when they are camouflaged with cacao powder!

Speaking of cacao powder, we need to have a quick chat about the fact that so many cacao and chocolate products are testing high in lead.  Yikes.  I am well aware of this unfortunate situation because I myself have high levels of lead in my body due to decades of high tea and chocolate consumption.  I promised everyone on Instagram today that I would list the brands I know to be the best in terms of low lead (there is no cacao product that is lead-free):

Santa Barbara Chocolate  *  Terrasoul   *   Mountain Rose Herbs   *   Volupta  * Wildly Organic  * Viva Naturals

For more information about lead in chocolate and cacao products, you can start with this report and then email the manufacturer if the product is not listed in this study. Just click the contact button on the manufacturer’s website and ask them if their product has been tested for heavy metals and if so, would they kindly share the results.  Remember, you will not find a product that is heavy metal-free.  So that means you find the cleanest option and don’t eat it everyday or in large quantities.

This is truly a legit chocolate pudding.  As long as you blend up that avocado well (tip: it needs to be ripe), no one will know and you’ll have a high-quality snack with good fats and fiber (avocado has a good amount of fiber).  Warning: serve yourself a 1/4 of the amount and do not eat it from the food processor because you will finish the entire thing in 5 minutes and unless you’re a teenage boy, 2 avocados is probably a little too much! I have LOVED seeing your images from all your Quicker Than Quick creations! I am glad the book is coming at a good time for so many of you who are in need of a little extra help with quick recipes and tips.  If you have any questions about substitutions, just leave me a message on any blogpost, Facebook, or Instagram.  Keep tagging me in your photos. @pamelasalzman #quickerthanquick They make my day!

5.0 from 3 reviews
Avocado Chocolate Pudding
Serves: 4
  • 2 ripe avocados
  • ¼ cup raw cacao powder
  • 7 Tablespoons pure maple syrup
  • ¼ cup unsweetened almond milk or milk of choice (if you use sweetened non-dairy milk, cut back on the maple syrup)
  • Splash of pure vanilla extract (I used Heilala cocoa vanilla in my IG live)
  • Pinch of sea salt
  1. Blend all ingredients in a food processor or high-powered blender until smooth and creamy. Very nice topped with crunchy bits like toasted coconut or cacao nibs or granola; or juicy berries.
  2. Lasts for up to 5 days in the refrigerator.
You can do a Mexican chocolate version by adding a pinch of ground cinnamon and a pinch of cayenne.


Related Recipes



  1. Delicious! So easy to whip up and great consistency. Made “dirt cups” for October and the fam ate it up! Two for two with the brownie recipe and this pudding! I’m a fan.

    • Fun! Glad to hear these were a hit!

  2. I will make this Avocado Chocolate Pudding the next time I have over-ripe avocados. It looks delish! I want to “thank you” for the information on cocoa powder and the link to toxic chocolate. I did not know that chocolate products contained lead and really appreciated this information. Chocolate is one of my faves But I will be cutting back.
    All the best, Joan

    • Of course! Glad you found it helpful.

  3. This pudding is a favorite of mine. However, today I had a single overly ripe banana which I was actually going to throw away but decided to add it to the avocado cocoa mixture. I did, however, cut in half the maple syrup since ripe bananas are sweet. Result? A delicious new version of this tasty treat!

    • Genius!

  4. Hi there
    What can I use as a substitute for the maple syrup if I don’t have it on hand right now?

    • A liquid sweetener works best here because it will dissolve into the pudding. If you use something dry, it will feel granular. Do you have honey or coconut nectar or date syrup? Otherwise a sweetened almond milk might work….

  5. Holy moly this is amazing! I just whipped it up as a surprise dessert for the fam (after they inhaled your weeknight arroz con pollo!) and they were so happy!! You are making me look like the best cook ever!

    • Good for you, Allison!! SO excited for you!

Add a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Signup to receive updates about new recipes and more

I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

Buy on Amazon
Buy on Amazon