This recipe for Chocolate Almond Avocado Pudding has all of the flavors of an Almond Joy in a creamy sugar-free pudding. This recipe can be part of a low-carb, keto, diabetic, gluten-free, dairy-free, Atkins, Paleo, or Banting diet.
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This recipe makes a delicious, creamy pudding with hardly any work at all. Just throw the ingredients in the blender, push the button and pour it into serving dishes. It thickens to pudding consistency in the refrigerator. Seriously, it couldn’t be easier.
This pudding recipe makes a creamy chocolate almond flavored dessert with notes of coconut. While the avocado helps create that creamy texture, it makes a low impact in the flavor. I love adding a bit of coconut and sliced almonds on top to add some crunchiness to contrast with the creamy texture. Besides, it makes it pretty and I’m all about that!
This pudding boasts healthy fats of both avocado and coconut. Add to that the antioxidants in the cocoa powder and it’s a real winner! In fact, this pudding is so packed with nutrition, that I eat it for breakfast and don’t feel one bit guilty.
I based this recipe on my 5-Minute Mocha Smoothie recipe. It actually started out as a popsicle recipe. After I filled the popsicle molds, I had some left so I covered it and put it in the refrigerator. While I felt that freezing the avocado mixture did not work as well as I had hoped, the bit that I had put in the refrigerator had a perfect pudding consistency and tasted delicious. Hence, the birth of this recipe.
One of my favorite things about this dessert is that you can make it ahead. I make it in the morning to serve it after dinner. Sometimes, I whip it up the night before I want to eat it for breakfast. Half pint canning jars work great to store this pudding in because they are the perfect size and have their own lids. However, any dessert dishes you might have would work well. Just cover them before refrigerating.
This Chocolate Almond Avocado Pudding makes a great way to start the day or a delicious dessert. It’s so easy to make that there isn’t any reason not to. Enjoy!
Chocolate Almond Avocado Pudding Recipe
This recipe for Chocolate Almond Avocado Pudding has all of the flavors of an Almond Joy in a creamy sugar-free pudding. This recipe can be part of a low-carb, keto, diabetic, gluten-free, dairy-free, Atkins, Paleo, or Banting diet. Note: Total time does not include chilling time.
- 1 1/2 cups almond milk
- 1/2 cup coconut cream
- 3 tablespoons granulated stevia/erythritol blends (Pyure) (or substitute your favorite sweetener- to taste as quantity may vary depending on sweetness level)
- 1 medium avocado (6 oz) peeled and pitted
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- unsweetened coconut flakes for garnish (optional)
- sliced almonds for garnish (optional)
Place all ingredients in a blender and blend until smooth.
Pour into serving sized cups, cover and refrigerate at least 5 hours or preferably overnight before serving.
Garnish with unsweetened coconut flakes and sliced almonds just before serving.
Serving size- 1/3rd of the recipe
Net carbs per serving: 4 grams
How long would this last in the fridge? Sounds so easy and perfect. Trying to keep my kids away from sugar but I would love for them to enjoy good sweets. Thank you!!
I have kept it for at least two days covered in the fridge. I love using the small canning jars (half pint, I think) with a lid to store them.
Hope your kids love it!
I just made this pudding and it is real runny! I added a banana to try and thicken it up but was still runny. So I have put it a popsicle mold and froze it. Will try they tonight.
You need to put it in the refrigerator for about 5 ours or over-night. It will be runny when it first comes out of the blender.
I put the pudding in the fridge overnight and it was delicious but still very runny, almost drinkable.
Sorry this happened to you. You may have used an avocado that was too small for the recipe.
Do you have nutrition facts on this recipe.
Pam, I just added them in. The servings for this recipe are rather large. It would be possible to divide it into 4 servings and not feel “short-changed”.
I have always wanted to try avocado pudding! This look delicious and I love the individual serving jars!
I love that these have avocado oil in them!
I love quick healthy desserts like this. Will definitely be making it.
Yum, this looks delicious! I love that it’s healthy as well.
I say YES to this pudding recipe! I am drooling over here and can’t wait to make this!
I’ve seen avocado chocolate pudding recipes many times but I’ve never actually made it. But now I see how easy it is. I hope I can make it soon, I think my kids will love it too.
I love it as a make-ahead breakfast!
Will this recipe work with pure honey or maple syrup? I don’t like using any artificial sweeteners
Jamie, it should work fine. It may add a bit of liquid, though, so it may be less thick.
yo lo congelo en moldes de helado y para el verano es delicioso..! gracias
Awesome – I used one can full fat organic coconut milk and topped that up to 2 cups (as recipe calls for with coconut milk)
Finally found an avocado pudding worth raving about!!!!! Thanks so much !
Could these be made ahead and frozen?
You can definitely make them ahead and refrigerate. I haven’t tried freezing them. I think that a bit of water may separate as it defrosts. Otherwise I don’t see any issues with it. Again, I haven’t tried it. If you freeze them, let me know how it goes!
Where can I find the coconut cream?
I get it at Trader Joe’s. You can also find it at other grocery stores. Look in the baking section or the international section.
How much advacado do I use, I don’t see it in the recipe list.
Found it never mind
Do u have to use avocado
Avocado is a major ingredient in this recipe and can’t be substituted. I do have another chocolate pudding recipe that does not use avocado. You might be more interested in that one.
I just made this for the first time using the sweetener you suggested — Pyure. For me, it’s too sweet so I will use less sweetener next time. But I think it will be fun to try other flavors once I get the sweetness worked out. I may sub peppermint extract for almond next time around. Yum!
Can you substitute the stevia with monk fruit sweetener?
Yes, just be sure to adjust for the different sweetness level. This doesn’t need to be cooked, so you can just taste it to make sure it is sweet enough for you.
Can you adjust stevia with granulated coconut sugar?
I think you could do this.
I do not care for coconut. Is there something I can exchange and use instead of the coconut cream?
Maybe a low-carb vanilla or plain yogurt. I wouldn’t try heavy cream as it would turn out very runny.
The almond was extremely overwhelming and made the recipe absolutely inedible. The extract should have been a drop at most….what a shame to have wasted all these ingredients.