Sunday, January 6, 2013

Chocolate Avocado Pudding

I have been wanting to post this recipe for awhile, but I knew it would be the perfect January recipe for The Hinton Voice so I held onto it! I hope you enjoy it as much as I do! This recipe appeared in the Voice's January 3rd edition.

[Like the majority of people, I’ve always had a sweet spot for chocolate.   Normally I have no problem with this, but around the New Year it tends to interfere with my resolutions.  Resolutions that inevitably involve eating healthier.

The New Year is always a clean slate, a fresh start to try something new with all the best intentions to stick with it.  The month of January is always the hardest the part.  I read somewhere that it takes 21 days to break a habit, so I figure that if I can just get past that mark - by the fourth week, I should be well on my way to achieving my goals. 

A firm believer that everything is okay in moderation, dessert isn’t something that I like to compromise on.  I’d rather have a few bites of a real dessert rather than a full serving of a supposedly “healthier” watered down version of the original. With this dessert, I don’t feel like I’m compromising on flavor at all.  If anything, the addition of the avocado adds more body and richness to the dish.

Apart from being delicious, avocado’s are full of antioxidants and disease fighting compounds such as Vitamin E.  They also contain good, heart healthy fats that promote the reduction of cholesterol.  These fats make avocado’s extremely filling, which will help you get to your next meal without feeling hungry in between.

This is a recipe that’s healthy without tasting like it – everyone who has sampled it so far was fairly surprised after eating it that it’s main ingredient was avocado (this means you can probably even sneak it past your kids!).  Finally, a dessert you can feel good about eating.]

- 1 ripe avocado
- ¼ cup cocoa powder
- 3 tbsp maple syrup (or liquid honey)
- 1 tsp vanilla extract
- 6 tbsp milk of choice

For garnish:
- shaved chocolate
- raspberries

Tip:  When buying avocado’s look for firm, bring green skin with a glossy exterior.   Keep refrigerated until a few days before you plan on using it – then ripen in a fruit bowl at room temperature until the flesh has darkened, and has lost its glossy exterior.


Combine all ingredients together in a blender or food processor and blend until smooth.

Garnish with shaved chocolate and fresh raspberries.

Recipe makes 4 servings. 

- Nutritional Info (per 1/3 cup) -

Calories - 93   Fat - 4    Carbs – 11     Protein - 3   Fibre – 2



  1. Hello, I want to try this recipe and had a question. What do you mean by chocolate powder? Do you mean cocoa powder? Or something else like hot chocolate powder? Just hoping you could clarify this. Thanks!

    1. I absolutely mean cocoa powder! Must have had chocolate on the brain when I wrote that! ;) Thank you for asking, I've updated the recipe. :)

  2. I just made this - it's divine! Thanks for the great recipe!

  3. Avocado is one of my secret baking ingredients! I can't wait to try this pudding.

  4. I've made this recipe several times now, but I just made it for the first time with frozen avocados. It's like chocolate ice cream! Mmm!

    1. That sounds awesome! I can't wait until summer to try making fudgsicles! :)

    2. I'm definitely trying that!! :D

  5. I can't even believe how good this is!! I blended a little ice into mine to serve it chilled. Amazing! Thanks for the recipe!

  6. I cannot eat dairy products without getting really sick. This recipe satisfies my dairy cravings without the dairy. Thank you. It is very good.

  7. This is so easy to make and a big hit with family and friends. A dusting with icing sugar and chocolate nibs adds to the look as well

  8. This is fantastic! I am on the elimination diet and can't have dairy or processed sugar. This satisfies my chocolate cravings. I am going to make a large batch for Christmas.

  9. I made it with carob powder as I am not supposed to eat chocolate. Just as good. I used only 4 TBS of almond milk and it came out gloriously thick and rich. Thanks for the recipe.


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