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Eggless Chocolate Pudding

Creamy, delicious pudding with two forms of chocolate and thickened by avocados.
Prep Time10 mins
Chill Time2 hrs
Course: Dessert
Servings: 4
Calories: 365kcal


  • 1 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tbsp vanilla
  • 1/4 tsp peppermint extract optional
  • 1/4 tsp salt
  • 2 avocados large
  • 3 1/2 ounces dark chocolate chips


  • Combine water, sugar, cocoa, vanilla, peppermint (if using), and salt in a small pan. Cook over medium heat until it simmers and sugar and cocoa dissolve. Cook for 2 minutes after it begins to simmer. Remove from heat and cover pan.
  • Put flesh of avocado into a food processor. Process for 2 minutes, until it is very smooth. With processor running, slowly add chocolate water mixture. Process until smooth and completely incorporated, about 2 minutes more.
  • Microwave dark chocolate chips until melted, stirring at 30 second intervals. Add to avocado mixture and process until smooth.
  • Transfer pudding to 4 serving cups, cover, and refrigerate at least 2 hours before serving.


If low iodine, use iodine free salt and dairy free chocolate chips.
Adapted slightly from America's Test Kitchen


Calories: 365kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 183mg | Potassium: 732mg | Fiber: 9g | Sugar: 22g | Vitamin A: 149IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg