The Best Chocolate Avocado Pudding {Keto and Paleo Options}

Forget those chocolate pudding snack cups from the store. They’re loaded with artificial junk. Make the best Chocolate Avocado Pudding with this simple no-bake recipe. The kids will love it.

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Chocolate avocado pudding in a white bowl

I remember as a kid begging my mom to buy me those pudding cups in the store. You know which ones I’m talking about. I absolutely loved them. And I couldn’t wait to share them with my kids…

That is until I actually had kids and started reading labels. Yeah, those pudding cups are a hot mess. Have you read the ingredients for one of them?

Here’s the ingredients in a popular brand of chocolate pudding snack cup:

Chocolate Fudge & Milk Chocolate Swirl: Water, Nonfat Milk, Sugar, Modified Corn Starch, Vegetable Oil (Contains One Or More of The Following: Palm Oil, Partially Hydrogenated Palm Oil, Sunflower Oil, Partially Hydrogenated Soybean Oil), Cocoa (Processed With Alkali), Less Than 2% of: Alt, Calcium Carbonate, Sodium Stearoyl
Lactylate, Artificial Flavors, Color Added.

I think I counted at least 10 different ingredients – not including the fact that there could be more depending on the oils used. And, I’m not too happy about the modified food starch, vegetable oil, artificial flavors, colors and other ingredients I can’t even pronounce.

And I certainly didn’t want my kids to eat this junk. I wanted a real food pudding recipe. So I started experimenting with avocados. I’ve used them before in my smoothies to make a rich, creamy smoothie, so I thought why not give it a try.

How to Make This Chocolate Avocado Pudding – Step by Step

1. Gather your ingredients together: 4 ripe avocados, 2/3 cup unsweetened cocoa powder, 1/3 cup extra virgin coconut oil, 2 tsp vanilla extract, 1 tsp chia seeds, and sweetener to taste (stevia extract for Keto or honey or maple syrup for Paleo).

For stevia extract, start with 5 drops. For honey or maple syrup, start with 1 tbsp.
ingredients to make chocolate pudding including cocoa powder, avocados, coconut oil, chia seeds

2. Add all ingredients to a good processor.

cocoa powder, avocados, chia seeds, coconut oil in a food processor

3. Puree until mixture is a smooth consistency and combined. Taste and add more sweetener as needed.

chocolate avocado pudding mixed in a food processor

4. Use a spatula to transfer pudding to a bowl and let refrigerate for at least an hour. This will help to firm up the mixture into a pudding-like consistency. Store covered in the refrigerator for up to 2 days.

chocolate pudding in a white bowl

5. To serve, remove from the refrigerator and let it sit out for a few minutes before consuming. The pudding firms up well in the refrigerator so letting it sit out at room temperature softens it a bit. Garnish with chopped fresh strawberries (or any berries), dark chocolate chips, shredded coconut, etc. if desired.

chocolate pudding in a bowl next to cut avocados

This Chocolate Avocado Pudding is Healthy and Delicious

Let me tell you… this recipe is so delicious. You can adjust the sweetener to your own taste. You could even add a frozen banana instead of the honey, maple syrup or stevia extract.

The best part? Telling your kids they can have chocolate pudding for breakfast. Yep, that’s what I did and my kids were thrilled because this recipe is just avocados, chia seeds, coconut oil, a bit of unsweetened chocolate and some raw honey. That’s it.

Try it and tell me how you like it.

Can Avocado Pudding be Frozen?

This avocado pudding has the best flavor when eaten right away. If you store it in the refrigerator for too long, the taste of the avocado starts to become noticeable.

If you wanted to freeze this chocolate avocado pudding, I would recommend trying to make popsicles.

Top Tips For Chocolate Avocado Pudding

  • When choosing avocado. If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat. Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel lightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
  • Make sure to use ripe avocados.
  • Top with whipped coconut cream, coconut flakes, or berries
  • You can store in the fridge for up to 2 days, but it’s best eaten an hour or two after you make it.

More Recipes You Might Like

Did you try this Chocolate Avocado Pudding? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest to see what other fun things I’m getting up to.

Chocolate avocado pudding in a green bowl

The Best Chocolate Avocado Pudding {Keto and Paleo Options}

Don't Mess With Mama
Forget those chocolate pudding snack cups from the store. They're loaded with artificial junk. Make the best Chocolate Avocado Pudding with this simple no-bake recipe. The kids will love it.
5 from 63 votes
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 267 kcal

Equipment

  • Food processor
  • Spatula
  • Medium-sized bowl

Ingredients
 
 

  • 4 ripe avocados peeled and pitted
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup extra virgin coconut oil
  • 2 tsp vanilla extract
  • 1 tsp chia seeds
  • 5 drops stevia extract or 1 tbsp honey or maple syrup

Optional garnish

  • 1/2 tsp chia seeds
  • 1 tbsp shredded coconut
  • chopped strawberries

Instructions
 

  • Gather your ingredients together: 4 ripe avocados, 2/3 cup unsweetened cocoa powder, 1/3 cup extra virgin coconut oil, 2 tsp vanilla extract, 1 tsp chia seeds, and sweetener to taste (stevia extract for Keto or honey or maple syrup for Paleo).
    For stevia extract, start with 5 drops. For honey or maple syrup, start with 1 tbsp.
    ingredients for chocolate avocado pudding
  • Add all ingredients to a good processor.
    cocoa powder and avocado in a blender
  • Puree until mixture is a smooth consistency and combined. Taste and add more sweetener as needed.
    chocolate pudding in a mixer
  • Use a spatula to transfer pudding to a bowl and let refrigerate for at least an hour. This will help to firm up the mixture into a pudding-like consistency. Store covered in the refrigerator for up to 2 days.
    top down shot of chocolate pudding in a bowl
  • To serve, remove from the refrigerator and let it sit out for a few minutes before consuming. The pudding firms up well in the refrigerator so letting it sit out at room temperature softens it a bit. Garnish with chopped fresh strawberries (or any berries), dark chocolate chips, shredded coconut, etc. if desired.
    Chocolate avocado pudding in a green bowl

Notes

Notes: You can adjust the sweetener to your own taste. You could even add a frozen banana instead of the honey, maple syrup or stevia extract.
This avocado pudding has the best flavor when eaten right away. If you store it in the refrigerator for too long, the taste of the avocado starts to become noticeable.

Nutrition

Serving: 8gCalories: 267kcalCarbohydrates: 14gProtein: 4gFat: 25gSaturated Fat: 11gSodium: 11mgPotassium: 597mgFiber: 9gSugar: 1gVitamin A: 147IUVitamin C: 10mgCalcium: 26mgIron: 2mg
Keyword healthy chocolate pudding, pudding with avocado
Tried this recipe?Mention @dontmesswithmama on Instagram

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  • Tips on how to get kids to become better eaters and help in the kitchen
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Photo credit: Bigstockphoto.com / vaaseenaa

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7 Comments

  1. 5 stars
    I’ve been trying to stay low carb lately, and this pudding has helped curb that dessert craving! Thanks for sharing!

  2. 5 stars
    My new favourite chocolate pudding! It’s not too sweet and the avocado gives it a lovely texture. Thank you!