Love pudding but haven’t got the time? Our two-step chocolate avocado pudding recipe may help.
That dreamy creamy texture of a pudding looks easy to pull off, but it’s usually a lot of work. Eggs must be whisked in a double boiler, gelatin must be soaked and then added to heated milk. These may be no-brainers for professionals but can be a lot for beginner home cooks.
With an avocado pudding, all this hassle can be forgotten because it needs no eggs, no gelatin, and no cooking. All it requires is a quick blend and all you need is this recipe, which promises a rich, lusciously creamy dessert every single time.
If It’s So Easy, Does It Taste Good?
We love it. Everyone we know loves it. It’s rich, lightly sweet, and smells of chocolate and vanilla, so we guess it’s pretty good.
Now the creaminess, many argue, isn’t quite 100% like a traditional chocolate pudding, and they’re correct. It’s not as light as if it’s made with egg or gelatin, but avocado’s creamier texture is pretty decent for something that comes together in just 30 seconds. We like to think of it more as a mousse, which we love just as much as a pudding.
Plus, toppings such as crushed pistachios, sliced strawberries, and even more chocolate crumbles on top, just add to the textures and flavors of this wonderful pudding.
Chocolate and avocado is such a fantastic combination that we couldn’t resist pairing them for another recipe. Check out our Chocolate Avocado Smoothie Recipe if you love the way these ingredients collide as much as we do.
How Healthy Is This Recipe?
Compared to a typical dairy-based pudding, this one is lower in saturated fats (3.5 g per serving) and richer in healthy fats, or unsaturated fats (12.5 g per serving).
Avocado also contains various amounts of antioxidants and phytonutrients: vitamin E, vitamin A, vitamin K, B vitamins, etc.
Instead of sweetening the pudding with sugar, we used honey. Honey is actually sweeter than sugar, so we needn’t use more than 1 tbsp. The pudding is sweet and contains 17.5 g added sugar only.
All of these come in a satiating portion size that delivers around 256 calories.
Avocado: very ripe avocados, even the ones with dark spots all over their flesh. It’s the soft texture that matters since everything will turn chocolate brown eventually.
Chocolate: we use 68% dark chocolate. We also use cocoa powder, which intensifies the chocolate flavor without adding more unhealthy fats to the dessert.
Vanilla: vanilla extract. We don’t recommend using vanilla seeds as they need to be cooked in warm milk.
Strawberries: select the ripest, reddest ones you can find. They should err more on the sweet side.
Mint leaves: for garnish.
Pistachios: roughly chopped pistachios, substitutable with almonds.
The dessert should keep for 4 days in the fridge and is best covered with plastic wrap. Pre-portioning it into serving glasses makes serving it at gatherings more convenient.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.