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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.
Course Dessert
Cuisine Health-Conscious
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 208kcal

Equipment

  • High-powered blender or large-capacity food processor
  • Silicone spatula
  • Small, microwave-safe bowl
  • Measuring cups and spoons
  • Serving glasses or ramekins

Ingredients

  • 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).

Approximate Nutrition Information (per serving)

Approximate values based on standard ingredients.
  • Calories: 208
  • Total Fat: 13.6 g
  • Saturated Fat: 3.2 g
  • Sodium: 15 mg
  • Total Carbohydrate: 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