No-cook Dark Chocolate Avocado Pudding with Coconut and Bananas is so good and so easy it might become your new go-to chocolate pudding recipe.
A couple of years ago, I came across a no cook recipe for chocolate pudding that was made with avocados.
I was so intrigued that I whipped up a batch on the spot. It was shockingly delicious. So much so that I was convinced no one would ever guess that it wasn't a traditional chocolate pudding recipe, made from milk and eggs.
To test this theory, I dished some out to my three kids, all teenagers at the time, and asked them if they could guess the secret ingredient. After several serious (and incorrect) guesses, they started throwing out random ingredients, just for the fun of it. "Mustard!" "BBQ Sauce!" "Chicken livers!" "Cow toes!"
It only went down hill from there. But none of them ever guessed that their chocolate pudding contained avocados. In fact, 2 of them swore they hated avocados, even though they had just licked their bowls clean. They were flabbergasted.
Besides being amazingly delicious, Chocolate Avocado Pudding is Quick, Easy and Adaptable
First of all, this chocolate pudding takes about 5-10 minutes to make. You just dump all the ingredients into a blender or food processor and mix. I generally use my Vitamix blender. But a food processor works just as well.
Second, this isn't one of those recipes where following it to the letter is necessary. View the recipe more as loose guidelines than hard and fast rules. The mild, creamy nature of avocados makes a fantastic background for pretty much any other flavor. Feel free to swap out ingredients willy-nilly to suite your nutritional needs and taste buds.
The only thing you need to do to make this chocolate pudding vegan, is substitute another variety of liquid sweeter for the honey. Maple Syrup, sorghum syrup, agave syrup or brown rice syrup are all great options.
For People Following a Paleo Diet
If you follow a Paleo diet you might want to substitute the bittersweet melted chocolate for unsweetened melted chocolate and just increase the amount of sweeter to taste. Since cocoa powder and unsweetened chocolate will add quite a bit of bitterness to the chocolate avocado pudding, you might need to add as much as double the amount of sweeter called for in this recipe. Start with ⅓ of a cup of additional sweeter, taste and add more until it's as sweet as you like.
Recipe Notes and More Options:
1. While many recipes for chocolate avocado pudding contains cocoa powder, this recipe uses both cocoa powder and melted bittersweet chocolate. This combination produces a rich, deeply dark chocolate pudding that can be sweetened to the level that meets your personal tastes.
2. Using a combination of honey and sorghum syrup adds flavor complexity to this chocolate avocado pudding that compliments the chocolate and balances the savory elements from the avocados and salt. Having said that, feel free to use any kind, or combination, of natural liquid sweeteners. Agave syrup, maple syrup or brown rice syrup would all be delicious.
3. This chocolate avocado pudding recipe has a fairly pronounced banana and coconut flavor. Bananas, coconut, chocolate, and cinnamon is a wining flavor combination in my book. But, if you'd prefer the flavors of banana and coconut to hang out in the background, barely detectable, this recipe is easy to adjust. Simply use only one banana instead of two and replace the coconut milk with a mild nut milk like almond or cashew. You can also omit the cinnamon, of course, or replace it with instant espresso powder.
4. Other ideas for flavor additions: ½ teaspoon of cardamom, a pinch of ground hot chili pepper, or 1 teaspoon of almond extract. You could also replace some of the coconut oil with peanut butter or another nut butter, or add a swirl of salted caramel sauce.
- 2 ripe Haas avocados, pits and skin removed
- 2 medium, ripe bananas
- ½ cup unsweetened cocoa powder
- 3 oz. (a heaping ½ cup) bittersweet chocolate, at least 70% dark, melted and cooled to room temperature
- ½ cup honey (or any natural, liquid sweeter)
- ¼ cup sorghum syrup (or any natural, liquid sweeter)
- ½ cup coconut oil
- ¼ cup coconut milk (or nut milk)
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- Chopped roasted almonds as a topping (optional)
- Place all ingredients in a heavy duty blender, such as a Vitamix, or a food processor fitted with the chopping blade.
- If using a blender, mix on high speed, stopping to stir the ingredients, pressing chunks of avocado and banana down towards the blade every 10 seconds or so. Continue blending until all the ingredients have combined into a smooth, creamy chocolate pudding. If necessary, thin with a bit more coconut milk.
- If using a food processor, pulse a few times to chop the avocado and banana. Scrape down the inside of the bowl and process on high speed until all the ingredients have combined into a smooth, creamy chocolate pudding. Stop as necessary to scrape down the sides of the bowl and thin with additional coconut milk if necessary.
- If desired, sprinkle a few chopped roasted almonds, or other nut, over each serving.
- This chocolate avocado pudding can be served immediately or stored in the refrigerator for up to 2 days.
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