Velvet Cacao Avocado Pudding
Indulge in a ridiculously creamy and decadent chocolate pudding with a secret superfood base. This luscious, no-bake dessert comes together in minutes for a surprisingly wholesome treat.
Servings 6
Calories 386kcal
Equipment
- High-powered blender or large-capacity food processor
- Silicone spatula
- Small, microwave-safe bowl
- Measuring cups and spoons
- Serving glasses or ramekins
Ingredients
- ½ cup 90 g high-quality dark chocolate, 70% cacao or higher
- ½ cup 46 g unsweetened cacao powder
- 2 large soft Medjool dates, pitted (about 48 g)
- ½ tsp instant espresso powder
- A generous pinch ¹/₁₆ tsp fine sea salt
- Flesh of 3 large ripe avocados (about 400 g)
- ⅓ cup 80 mL full-fat canned coconut milk
- 5 Tbsp 105 g agave nectar
- ¾ tsp pure vanilla extract
- Optional Garnish: Cacao nibs or fresh raspberries
Instructions
- Melt the Chocolate : In a small bowl, microwave the 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 coconut milk in the canister of your high-powered blender. Blend on high for 30 seconds to break down the dates into a coarse paste.
- 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, instant espresso powder, and sea salt. 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 Swaps:
Pure maple syrup can be substituted for the agave nectar in equal amounts. For a sugar-free version, use a powdered monk fruit or erythritol blend to taste, possibly adding an extra tablespoon of coconut milk to maintain a smooth consistency.
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 Swaps:
Pure maple syrup can be substituted for the agave nectar in equal amounts. For a sugar-free version, use a powdered monk fruit or erythritol blend to taste, possibly adding an extra tablespoon of coconut milk to maintain a smooth consistency.
Nutrition (per serving, approx.)
Serving Size: 1 of 6 servings- Calories: 386
- Total Fat: 25 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 9 g
- Cholesterol: 0 mg
- Sodium: 38 mg
- Total Carbohydrate: 42 g
- Dietary Fiber: 11 g
- Total Sugars: 27 g
- Includes: 14 g Added Sugars
- Net Carbohydrates: 31 g
- Protein: 5 g
- Vitamin D: 0 mcg
- Calcium: 28 mg
- Iron: 4 mg
- Potassium: 685 mg
- Vitamin C: 11 mg