I’m the executive chef at Sun Basket, a meal kit company in San Francisco, and I’ve long appreciated avocados for their creamy texture and healthy fats. We use them in everything from smoothies to savory toppings, but it was our pastry chef Paul Conte who suggested using avocado in a dessert. The result is a silky, chocolate-forward pudding that relies on ripe avocado for richness rather than eggs or refined sugar.
This Chocolate-Avocado Pudding is naturally gluten-free and egg-free, and it can be made vegan by omitting the whipped cream. The pudding blends avocado with cocoa and maple syrup for a smooth, indulgent texture. A touch of orange juice brightens the chocolate, while an optional pinch of chile powder or cayenne introduces a subtle, warming spice. Top the chilled pudding with whipped cream (or a dairy-free alternative), cacao nibs and toasted pistachios for contrast in texture and flavor.
Note: If you’re short on time and want to simplify weeknight cooking, meal kits like Sun Basket can help by delivering fresh ingredients and straightforward recipes. Many home cooks find this approach useful for adding healthy, minimally processed meals to a busy routine.
Chocolate-Avocado Pudding
A velvety chocolate pudding made with avocado instead of eggs or heavy refined sugar. Naturally gluten-free and easily vegan if you skip the whipped cream.
Cook: 5 mins |
Total: 45 mins |
Servings: 4
Ingredients
- 2 tablespoons shelled unsalted pistachios
- 1 large ripe avocado (preferably organic)
- 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
- 1/3 cup fresh orange juice
- 3/8 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon chile powder (optional)
- 1/2 cup heavy cream (omit for a vegan version)
- 2 teaspoons cacao nibs
- 1 ounce dark chocolate (for shavings)
- Cayenne pepper, optional and to taste
Instructions
Toast the nuts
- Preheat the oven to 350°F (175°C).
- Spread the pistachios on a baking sheet in a single layer and toast until they are lightly browned and fragrant, about 5 minutes. Remove and let cool on a plate.
Make the pudding
- Cut the avocado in half, remove the pit, and scoop the flesh into a blender.
- If using a vanilla bean, split it lengthwise and scrape the seeds into the blender; you can save the empty pod for infusing sugar or another use. If using extract, add it with the other ingredients.
- Add the orange juice, maple syrup, cocoa powder, chile powder if using, and about 1/3 cup hot water to the blender. Season lightly with salt.
- Blend until completely smooth, stopping to scrape down the sides as needed. The mixture should be silky and uniform.
- Transfer the pudding to individual serving bowls or a single container. Refrigerate until chilled, about 30 to 40 minutes.
Make the whipped cream
- Just before serving, whip the heavy cream until soft peaks form. For a vegan alternative, whip a full-fat coconut cream or use a store-bought non-dairy whipped topping.
Assemble and serve
- Remove the pudding from the refrigerator. Top each serving with a dollop of whipped cream, a sprinkle of cacao nibs and the toasted pistachios.
- Using a vegetable peeler, shave curls from the dark chocolate and scatter them over the cream for an elegant finish.
- If you like a faint heat, dust a small pinch of cayenne over the top—start with very little and adjust to taste.
Notes & Tips
Suggested chile powders: pasilla negro or guajillo offer a mild, smoky warmth if you want to try a Mexican-style flavor. The chile and cayenne are optional; they add a subtle lift and deepen the chocolate flavor without overwhelming it.
From your pantry: kosher salt and sugar (the recipe is sweetened with maple syrup but a pinch of sugar can be used to taste).
Tools: blender, mixing bowl, whisk or electric mixer (for whipping cream), sheet pan, and a peeler for chocolate shavings.
Storage: Keep leftover pudding covered in the refrigerator for a short period. Because avocado can oxidize, the texture and color are best within a day or two; stir briefly before serving if any separation occurs.
Nutrition
Calories: 384 kcal, Carbohydrates: 37 g, Protein: 5 g, Fat: 26 g, Saturated Fat: 11 g, Cholesterol: 40 mg, Sodium: 23 mg, Potassium: 609 mg, Fiber: 7 g, Sugar: 22 g, Vitamin A: 610 IU, Vitamin C: 15.6 mg, Calcium: 81 mg, Iron: 2.4 mg
Photo by Zoe Lonergan for Sun Basket.