Velvet Cacao Avocado Pudding
Indulge in a ridiculously creamy and decadent chocolate pudding with a secret superfood base. This luscious, no-bake dessert, inspired by DASH diet principles, comes together in minutes for a rich-tasting treat.
- Total Time1 hour 10 minutes
- Yield6 servings 1x
Ingredients
Scale
- 1 oz 30 g high-quality dark chocolate, 70% cacao or higher
- ½ cup plus 2 Tbsp (about 56 g total unsweetened cacao powder)
- 2 large soft Medjool dates (pitted (about 48 g))
- ½ tsp instant espresso powder
- Flesh of 3 large ripe avocados (about 400 g)
- ⅓ cup 80 mL low-fat (1%) milk
- 2 Tbsp 42 g agave nectar (or pure maple syrup)
- ¾ tsp pure vanilla extract
- Optional Garnish: Cacao nibs or fresh raspberries
Instructions
- Melt the Chocolate: In a small bowl, microwave the 1 oz (30 g) of dark chocolate in 20-second intervals, stirring between each, until it is fully melted and smooth. Set aside to cool slightly for a few minutes.
- Prepare the Base: While the chocolate cools, combine the pitted Medjool dates and the low-fat milk in the canister of your high-powered blender. Blend on high for 30 seconds to break down the dates.
- Combine Key Ingredients: Add the avocado flesh, agave nectar, and vanilla extract to the blender with the date mixture. Secure the lid and start blending on a low speed, gradually increasing to medium.
- Incorporate the Dry Goods: Pause the blender and add the cacao powder (1/2 cup + 2 Tbsp) and instant espresso powder. Place the lid back on and blend again, starting on low to prevent the powder from puffing up, then increasing to high until smooth.
- Emulsify the Pudding: With the blender running on a medium-low speed, carefully stream the slightly cooled, melted dark chocolate into the mixture. Continue blending until the chocolate is fully incorporated and the pudding is thick and glossy.
- The Final Blend: Stop the blender and scrape down the sides with a spatula. Give it one final 30-second blend on high speed to ensure the texture is completely silky and homogenous, with no visible flecks of avocado.
- Chill and Serve: Divide the pudding evenly among six small serving glasses or ramekins. Transfer to the refrigerator to chill and firm up for at least 1 hour. Before serving, top with an optional garnish of cacao nibs or fresh berries.
Notes
- Storage: This pudding is best enjoyed within 2 days. Store it in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Avocado Selection: For the creamiest, most neutral-tasting result, use avocados that are perfectly ripe—they should yield to gentle pressure but not be mushy or have dark spots on the flesh.
- Sweetener Note: Pure maple syrup can be substituted for the agave nectar. For an even lower-sugar version, you can use a powdered monk fruit or erythritol blend to taste (this may require an extra tablespoon of milk to maintain a smooth consistency).
Nutrition Facts per Serving: Calories 208 kcal | Total Fat 13.6 g (Saturated Fat: 3.2 g) | Sodium 15 mg | Total Carbs 25.5 g (Dietary Fiber: 8.6 g, Total Sugars: 12.1 g) | Protein 4.1 g | Potassium 577 mg | Magnesium 82 mg | Calcium 34 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: Health-Conscious
Nutrition
- Calories: 208