Ingredients
- 1 avocado
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk of choice
- 1/8 teaspoon salt
- 1 tablespoon milk (if more is needed)
Directions
Add all ingredients except the avocado to a blender, food processor, or mixing bowl.
Blend or mix until smooth.
Mash the avocado until smooth and creamy.
Add the mashed avocado to the mixture and blend or mix until smooth.
If the mixture is too thick, add milk one tablespoon at a time until the desired consistency is reached.
Top with blueberries.
Frequently Asked Questions
How do I store leftover Avocado Pudding to keep it fresh?
Because this recipe uses fresh avocado, it's best to store the pudding in an airtight container in the refrigerator for up to 2 days. To minimize browning, press a piece of plastic wrap directly onto the surface of the pudding before sealing the container.
Can I make this Chocolate Avocado Pudding vegan, and what milk substitute works best?
Yes, this recipe is naturally vegan if you use a plant-based milk. The 2 tablespoons of milk called for can easily be swapped with almond, soy, or oat milk; adjust the extra 1 tablespoon if needed to reach your desired consistency.
My avocado pudding isn't smooth; what's the best technique for a creamy texture?
The key to a smooth texture is ensuring the avocado is very ripe and creamy before blending. For the best results, use a high-speed blender or food processor, blending all ingredients until absolutely no lumps of avocado remain.
