Vegan Avocado Chocolate Pudding

Are you a chocolate pudding fan but want a healthier version?

This vegan avocado chocolate pudding is going to be your new favorite plant-based dessert. It’s made with 5 simple key ingredients and is honestly so decadent, rich, chocolatey and yummy. I am a huge chocolate lover but I am always searching for a healthier version of a classic treat. Using avocado mimics that pudding texture but gives you healthy fats at the same time.

Methods for Making the Pudding

Avocado, cocoa powder and maple syrup are the three main star ingredients!

Food processor method: add all ingredients to the food processor, scraping down the sides as necessary. May need to blend for 2+ minutes in order to get it completely smooth without chunks.

Blender method: add all ingredients to the blender, blend and serve! This method is faster as it smooths out in seconds.

Why do you need frozen avocados?

This recipe calls for frozen avocados because it makes the texture super creamy and it makes your pudding automatically cold so you can eat it right away instead of it having to set in the fridge overnight. This is truly the perfect 5-minute dessert. I am into it!

I got my frozen avocado from Costco in a huge bag but you can just freeze your avocado you already have.

It’s preferable you use UNRIPE avocados. They will have less of that avocado flavor.

Vegan Avocado Chocolate Pudding

Common Questions

If the pudding isn’t sweet enough for me, what should I do?

Add more maple syrup until it’s sweet enough!

Can I use a different kind of non-dairy milk?

Sure! My recipe calls for almond milk but use any non-dairy milk you want.

I can taste the avocado, what do I do? 

If you had a particularly flavorful avocado, add 2 tbsp of peanut butter to the recipe – it helps cover up any extra avocado flavor you don’t want!

How long does this keep in the fridge?

3 days.

Vegan Avocado Chocolate Pudding

Important Tips:

  1. If you only have one avocado, you can sub the other one with a frozen banana! Frozen bananas also provide a great creaminess and will be a great addition to this pudding.
  2. If you don’t have frozen avocados on hand and want to make the pudding now, just keep it in the fridge overnight.
  3. You could freeze this and then eat it as chocolate avocado ice cream – this makes such a delicious plant-based treat! If you’re a chocolate lover, this will totally hit the spot.
  4. Add chocolate chips on top or blend in chocolate chips for more chocolate goodness. You can even blend in melted dark chocolate if you’d like it to be richer.

Vegan Avocado Chocolate Pudding

This vegan avocado chocolate pudding is:




perfectly sweetened




nutrient dense

…it tastes like heaven!

Vegan Avocado Chocolate Pudding

Rate + Comment

Anyway, your feedback means everything to me at HealthyGirl Kitchen! If you make this recipe and love it, please rate and comment down below at the bottom of the page with your honest thoughts.

Let me know what you think about this recipe and if you make it, be sure to let me know in the comments and give it a rating based on your experience! If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

Vegan Avocado Chocolate Pudding

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Vegan Avocado Chocolate Pudding

Vegan Avocado Chocolate Pudding (oil-free, gluten-free)

Creamy, decadent, chocolatey, easy and full of nutrients. This is a healthier version of a dark chocolate pudding. 100% plant-based.
prep time 5 minutes
total time 5 minutes

the ingredients

  • 2 unripe frozen avocados cut into chunks
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond milk
  • 1/2 cup maple syrup add 1/4 more if you want it sweeter
  • 2 tsp vanilla extract
  • 2 tbsp peanut butter optional: add if you still taste the avocado (depends on ripeness of avocados)


  • Blend all ingredients in the food processor or blender until completely smooth.
  • Serve and enjoy! Store in the fridge in an air-tight container.

More healthy plant-based, gluten-free dessert recipes you will love ⬇️!

Vegan Fudge Brownies

1-Bowl Vegan Pumpkin Brownies

Homemade Protein Bars

Homemade Vegan Protein Bars Picture

Healthy Vegan Thumbprint Cookies (gf, oil-free)

Vegan Peanut Butter and Jelly Thumbprint Cookies picture

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Carly says:

    You mention you use frozen avocado from Costco, so do I, but you don’t say in cups approx. You are using to be around 2 avocados. How much did you estimate to be 2?

    1. Danielle Keith says:

      About 1.5 cups of avocado maybe 2.

  2. Rebecca says:

    Why do you use unripe avocado? Does it affect your stomach differently? I have always used ripe avocado without any problems. What would be the difference and benefits?5 stars

    1. Danielle Keith says:

      because you don’t want the pudding to have an unripe avocado flavor!

  3. C Smith says:

    I looove this flavor and so easy to make! Mine turned out a little thin. What would you add to thicken?5 stars

    1. Danielle Keith says:

      make sure to use frozen avocado! Use less milk next time.

  4. simply delicious says:

    ((I loved how easy this was)) I added one scoop of protein powder and used silk chocolate protien milk instead of regualr almond milk; you couldn’t taste the avocado at all!! also i used half honey and half maple syrup and it was plenty sweet enough; chocolate chips or granola would make a great crunchy addition!5 stars

  5. Kristen Leblanc says:

    A great dessert I don’t feel guilty about when I get a sweet tooth5 stars