Creamy Chocolate Pudding

Clean Eating Creamy Chocolate Pudding - "Almost" Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugars | The Healthy Family and Home

When I first started eating clean and healthier, this Creamy Chocolate Pudding was one of the first raw, vegan dessert recipes I used to make.

However, over the years I’ve tweaked it a little and added something that just takes it over the moon!

While you can find 5,247 (just kidding!) chocolate pudding/mousse recipes on the internet using basically the same ingredients (avocados, chocolate and a sweetener), I changed mine up and added an entire can of full-fat coconut milk.

The difference it makes is unbelievable.

It adds an entirely new layer of creaminess to it that makes it hard to believe it’s good for you, unlike highly processed pudding.

Here are the 11 ingredients in the traditional store-bought pudding cups:


Kraft Handi-Snacks Chocolate Pudding Cups




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5 Fast Facts About Avocados:*

  • excellent source of vitamin E
  • contains 25 essential nutrients
  • contains 2 – 3 times the potassium as one banana
  • has anti-inflammatory properties
  • can help lower cholesterol levels

5 Fast Facts About Coconut Nectar:*

  • organic, raw, vegan, gluten-free
  • low-glycemic
  • good source of 17 amino acids
  • nearly neutral pH
  • high in B vitamins

5 Fast Facts About Raw Cacao:*

  • contains over 300 compounds including protein, calcium, copper, zinc and iron
  • super high in anti-oxidants
  • promotes cardiovascular health
  • contains essential fats
  • can help to decrease blood pressure

5 Fast Facts About Coconut:*

  • 2 tablespoons contain 4.6 g RDA of dietary fiber
  • healthy source of medium-chain fatty acids
  • can help to decrease cholesterol
  • high in lauric acid
  • excellent source of manganese at 60% RDA and iron at 11% RDA


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.



Clean Eating Creamy Chocolate Pudding - "Almost" Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugars | The Healthy Family and Home


Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door, and you’ll be supporting The Healthy Family and Home website at the same time!




Tip #1:  This recipe will make 1 – 2 servings.

Tip #2:  I used raw coconut nectar since it is low-glycemic, but feel free to use your favorite liquid sweetener.



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4 comments to Creamy Chocolate Pudding

  • Becky

    do You take all these pics Yourself? You own all these extremely beautiful dishes and accessories? WOW Grrl! YOU ROCK if so!! Can’t wait to try. Does it taste at all like coconut? I’m am so not a coconut fan… Thank You and Bless You for all Your dedication to not only Yourself and Your family but to all of us!!

    • Karielyn

      Hi there Becky! Yes, the photos are a result of just me and my little ol’ camera and believe it or not, most of my dishes/accessories I find at thrift stores and garage sales. The glass dish in this photo was a thrift store find and I think it cost like 0.79 cents lol!

      Not to worry…as decadent as this dessert tastes, you cannot taste the avocado or coconut milk in it. It truly tastes like regular pudding and even my husband (who is hard to please sometimes as he mostly prefers the non-healthy versions of the foods I make) couldn’t believe it was a healthy version.

      I used coconut nectar (because it is low-glycemic) but you can use maple syrup or your favorite liquid sweetener instead.

      Let me know how you like it if you make it ;) xoxoxo

  • JennB

    Can I sub vanilla extract for the vanilla powder? At least until I find some vanilla powder. Thanks!

    • Karielyn

      Hi there Jenn! Yes, you can definitely substitute vanilla extract. You can use the same amount or double it if you’d like.

      I like to use the vanilla bean powder (especially in raw desserts) because it doesn’t have the alcohol taste that normally evaporates when used in baking.

      When you use the vanilla bean powder, you only have to use 1/2 as much as the extract, so just try the same amount of extract and add a little more if you think it needs it.

      Thanks so much for your question and I hope you enjoy the recipe ;)

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