Chocolate Avocado Pudding is a rich, creamy, chocolate dessert that’s packed with healthy fats and antioxidants! It’s also free from inflammatory gluten, grains, dairy, nuts, eggs, and refined sugar. Easily whipped up in a food processor, it requires no cooking and is ready in minutes!
EDIT: My daughter tells me that, since I published this recipe, she and our grandson have been gobbling it up! She says that it makes more like 3 or 4 servings rather than 8. Tell me what you think.
Chocolate Avocado Pudding uses raw cacao. Raw cacao is made by cold-pressing unroasted cocoa beans, whereas cocoa powder is raw cacao that has been roasted. Naturally, roasting reduces the nutritional enzyme content. According to Dr. Mercola’s Food Facts, raw cacao has nearly four times the antioxidant power of the average dark chocolate.
Chocolate Avocado Pudding Topping
Chocolate Avocado Pudding is rich. You’ll probably want to make your servings small and top each one with a whipped topping and a berry or three. Whipped cream is good, if you’re able to eat it. Alternatively, coconut whipped cream would be great! I used Cashew Yogurt when I made the ones in the photos and video. The nice tanginess worked really well, too.
This video shows the pudding coming together in my food processor.
For the best whipped cream, chill your mixing bowl and beaters ahead of time. Whipping cream has a milk fat content of 33% to 35%. Using either a hand mixer or a stand mixer, whip your cold whipping cream until stiff, adding just a little honey, maple syrup, or raw sugar at the end for sweetness if you wish.
As I was growing up on a dairy farm, my parents brought raw milk to the house for our use. Sometimes we drank it while it was still warm! After a little time in the refrigerator, the cream would rise to the top. (The process of homogenization prevents this from happening in processed milk.) We would skim a little of the thickest cream off the top when we wanted to make whipped cream. I remember my mother warning me not to whip it too long or it would turn into butter. I haven’t found this to be an issue with store-bought whipping cream.
Coconut Whipped Cream
To make coconut whipped cream, keep a can of coconut milk in the refrigerator overnight. You’ll also want to have your bowl and beaters chilled for whipping. When you’re ready to whip it, carefully remove your chilled can of coconut milk from the fridge and open it. Scoop out the hardened coconut cream that has risen to the top, leaving the liquid behind. Reserve the liquid for a smoothie or some other purpose. Whip the stiff coconut cream at high speed, also adding just a little vanilla and some honey, maple syrup, or raw sugar for sweetness.
Cashew Yogurt is easy to make in a high-speed blender. You’ll just need to start a couple days ahead to soak the cashews and allow time for the yogurt culture to develop. You can find my recipe for Cashew Yogurt here.
- 1 avocado, peeled and pitted
- 1/4 cup raw honey
- 1/4 cup raw cacao powder
- 1/4 cup water
- 2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Combine all ingredients in a food processor and puree. Alternatively, you could mash the avocado and mix ingredients together vigorously by hand.
- Top with whipped cream (if you can have dairy), coconut whipped cream, or cashew yogurt. Garnish with fresh fruit.
SHOP EQUIPMENT AND SUPPLIES FOR THIS RECIPE
This is the food processor I use.Raw Cacao Powder
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