Avocado Chocolate Chip Pudding {Vegan}

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This pudding is amazing! Gluten-free, dairy-free and made from avocados!

Looking for that decadent chocolate dessert without all the guilt?

You NEED this pudding!

It’s creamy. It’s healthy. It’s gluten-free & dairy-free. Oh, and it’s delicious and super easy to make. šŸ™‚

I started with avocado, banana and cashew milk to make the pudding extra creamy. Then added in some chocolate, cinnamon, vanilla extract, stevia and sea salt. I gave it all a whir in the blender, scooped it into serving dishes and then stored in the refrigerator to chill. The next day the whole family had an amazing dessert that was heart healthy and delicious!

Entertaining? Scoop out a few mini-pumpkins and use them as a serving dish. They’re the perfect Halloween dinner party dessert!

Head over to my guest post on My Cooking Spot to get the full recipeĀ and to see more cute pumpkin pics!

Having a hard time finding the recipe? I’ve posted it below for you too!

Avocado Chocolate Chip Pudding


  • 2 ripe Hass avocados
  • 1 ripe banana
  • 1/3 cup chocolate cashew milk
  • 1/2 cup dark cacao powder
  • 1/4 cup Enjoy Life chocolate chips (dairy, nut & soy free)
  • 2-4 PureVia stevia packets, to taste
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • Dollop of coconut whipped cream, optional garnish


  1. Scoop out avocado and place in blender with all ingredients, except whipped cream.
  2. Mix well and spoon into individual serving bowls.
  3. Cover with plastic wrap, pressing it all the way down to the top of the pudding so no film develops.
  4. Place in refrigerator for at least 4 hours.
  5. When ready to serve, remove plastic wrap and top with a dollop of coconut whipped cream.


Avocado Chocolate Chip Pudding in mini-pumpkins!

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