Healthy Chocolate Cocoa Avocado Pudding

Healthy Chocolate Cocoa Avocado Pudding

This healthy chocolate avocado cocoa pudding is thick, smooth and creamy and tastes rich and chocolatey without a hint of avocado taste and you wouldn’t even know it was in there.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Cool Time 1

Total Time 15

Servings people

Calories 437kcal

Author Kim

Ingredients

2 medium Ripe avocados
⅓ cup Coconut Milk full fat
⅓ cup Unsweetened cocoa powder
⅓ cup Sugar free maple syrup
⅓ cup Sugar free chocolate chips

Optional (but recommended)

1 tablespoon Nut butter
1 tablespoon Espresso coffee
¼ teaspoon Sea salt

Instructions

Avocados: Slice avocados, remove seed, scoop out the flesh with a spoon and add to a food processor.
Add remaining ingredients: Add coconut milk, cocoa powder, maple syrup and (if using) nut butter, coffee and sea salt.
Blitz: blitz ingredients together using the highest setting on the food processor. Pausing a couple of times to remove the lid and scrape down the mixture from the sides. Keep blitzing until mixture is creamy and silky. Make sure to taste test for sweetness and if you’d like it sweeter, add a little more maple syrup.
Fill cups: using either a spoon or a piping bag, fill 2 cups or ramekins, or for smaller helpings, split into 4 servings. Refrigerate for 1 hour before serving. Serve with raspberries or blueberries, and cream fraiche (or whipped coconut cream for dairy free option)

Notes

Avocados: make sure avocados are ripe as using avocados that are not quite will be harder to achieve a smooth creamy texture. I used Hass avocados.
Coconut Milk: Definitely opt for full fat coconut milk over lite or reduced fat as the more fat the more creamy the pudding. Alternatively, you could use the same amount of canned coconut cream, or a nut (or regular) milk.
Unsweetened Cocoa Powder: this provides rich chocolate flavor and helps to disguise the avocado taste. Make sure to use unsweetened as there will be plenty of sweetness coming from the maple syrup
Sugar Free Maple Syrup: these days there are many varieties of sugar free maple syrup in the supermarket, or alternatively you could use regular maple syrup, or even a good quality honey. If you prefer even lower calories, you could use the same amount of fine powdered sweetener that measures like sugar, for example, stevia or monkfruit. However I’ve found that powdered sweeteners don’t add enough flavor but that could be overcome with additional flavorings.
Sugar Free Chocolate Chips: This pudding includes melted chocolate as well as the cocoa powder and its nice to scatter some chocolate chips on top to serve.
Nut Butter: Any type of nut butter is fine to use, except I would be careful with peanut butter as it will add a definitely peanut butter flavor to your pudding. Cashew nut butter or almond butter tend to work better if you want a more subtle flavor. I sometimes leave it out altogether and it still tastes rich and creamy.
Coffee: Instant or espresso will work equally well. only a little is needed to take the edge off the sweetness. Alternatively you could leave this out.
Sea Salt: this balances out all the flavors of the pudding and really does make a difference. Only a small amount is required but it has a big impact. I recommend not skipping the sat if adding the nut butter and coffee.

Nutrition