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.
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.
Health Benefits of Avocado
Avocados are 100% cholesterol-free, contribute nearly 20 vitamins, minerals, and phytonutrients; and just one serving of the superfood offers eight percent of the daily value of fiber — a nutrient which provides a feeling of fullness and has also been found to potentially reduce the risk of type 2 diabetes.
With less than one gram of sugar per ounce, avocados have the least amount of sugar per serving of any fruit, and they act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients.
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.
2. Add all ingredients to a good processor.
3. Puree until mixture is a smooth consistency and combined. Taste and add more sweetener as needed.
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.
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.
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
- Paleo Dark Chocolate Strawberry Bark
- Zucchini Chocolate Chip Muffins
- Paleo Chocolate Peppermint Patties Recipe
- Instant Pot Cauliflower Tikka Masala by Full of Plants
- Creamy Avocado Smoothie by Minimalist Baker
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.
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.
- 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
- 1/2 tsp chia seeds
- 1 tbsp shredded coconut
- chopped strawberries
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.
Add all ingredients to a good processor.
Puree until mixture is a smooth consistency and combined. Taste and add more sweetener as needed.
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.
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.
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.
Want More Recipes?
Check out my new book, Gluten-Free, Real Food Recipes for Kids. I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives. All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.
What’s Included In This Book
It’s filled with 130+ pages of content and recipes, including:
- Real food nutrition 101
- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
- A guide on how to spot chemical additives and what to avoid
- Kitchen essentials and cooking tools
- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
Photo credit: Bigstockphoto.com / vaaseenaa
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I’m looking forward to making a healthy chocolate pudding there are so many nasty ingredients in the store bought stuff!