This Creamy Raw Vegan Chocolate Avocado Pudding is an easy and healthy recipe made with only 5 clean, real food ingredients. It's the perfect plant-based dessert to make when you have extra avocados on hand and it can be prepared in about 5 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Contains Coconut Milk Making It Extra Creamy
- Can Be Prepared In About 5 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making my healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, egg-free, nut-free, no-cook, lectin-free, paleo-friendly, and contains no refined sugar.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Avocados: Soft avocados will work best because they will be easier to blend into a creamy texture.
Coconut Milk: Make sure you use the correct type of coconut milk for this recipe:
- Full- Fat
- Coconut milk in a can and not boxed coconut milk
- Use only the hardened fat part of the canned coconut milk, not the liquid part
Cacao Powder: This can be substituted with regular cocoa powder in the same amount.
*Maple Syrup: Substitute with organic date nectar to keep this recipe 100% lectin-free compliant.
Vanilla Bean Powder: I like to use vanilla bean powder in my no-bake desserts because it doesn't contain alcohol or needs to evaporate as it does in baked goods, but you could substitute this with organic pure vanilla extract.
Serving Size: This recipe will make approximately (2) cups of pudding. Nutritional information is for ⅓ cup which is (1) serving.
Frequently Asked Questions
How Is This Recipe Different From The 25,257 Other Chocolate Avocado Pudding Recipes Online?
When I first started eating clean and healthier, my Creamy Raw Vegan Chocolate Avocado 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!
I changed mine up by adding full-fat coconut milk - and 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.
Is This Recipe Healthier Than Store-Bought?
In my opinion, yes!
Here are the ingredients in a popular brand of traditional store-bought pudding cups:
- S.A.D. (Standard American Diet) Kraft Handi-Snacks Chocolate Pudding Cups Ingredients: Water, Milk Non-Fat, Sugar, Food Starch Modified, Vegetable(s) Oil Partially Hydrogenated (Soybean(s) Oil Partially Hydrogenated, Canola Oil Partially Hydrogenated), Cocoa Processed with Alkali, Contains Less Than 2% of Salt, Sodium Stearoyl Lactylate, Artificial Flavors
My recipe is made with nutrient-dense ingredients making it a healthier option.
Want More Healthy Plant-Based Dessert Recipes?
Check out these:
- Pomegranate and Dried Blueberry Chocolate Bark
- Healthy Peanut Butter Cups
- Flourless Zucchini Brownies
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Creamy Raw Vegan Chocolate Avocado Pudding
Equipment
Ingredients
- 4 organic avocados (pitted)
- 1 can organic full-fat coconut milk (13.5-ounce can)
- ½ cup organic maple syrup*
- ¼ cup organic raw cacao powder
- 1 teaspoon organic ground vanilla bean powder
Instructions
Advanced preparation:
- Place the can of coconut milk in the back of the refrigerator overnight, or in the freezer for (1) hour.
Prepare the pudding:
- Remove the can of coconut milk from the freezer. After opening the can, remove only the hardened part on the top half of the can (coconut fat) and save the liquid part on the bottom of the can (coconut water) to make a smoothie. Use only the hardened fat part and do not add the entire can of coconut milk or the liquid part to the recipe.
- Add the hardened part of the coconut milk with the remaining ingredients to a Vitamix and blend until it's creamy and smooth.
- Taste and adjust the sweetener to your preference.
- Serve immediately or transfer the mixture to an air-tight BPA-free container to chill it in the refrigerator before serving.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
- Full- Fat
- Coconut milk in a can and not boxed coconut milk
- Use only the hardened fat part of the canned coconut milk, not the liquid part
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
JennB says
Can I sub vanilla extract for the vanilla powder? At least until I find some vanilla powder. Thanks!
Karielyn says
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 in my no-bake + raw desserts because it doesn't have the alcohol taste that normally evaporates when used in baking.
Thanks so much for your question and I hope you enjoy the recipe 😉
Rebecca says
I can't believe how delicious this was and how easy it was to make!!! 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 make this again and again. Thank You and Bless You for all Your dedication to not only Yourself and Your family but to all of us!!
Karielyn says
Hi there Rebecca! Thank you for the kind comments! 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!
Thanks so much for trying out my recipe and for letting me know you liked it...I really appreciate it! 🙂