Chocolate Avocado Pudding (Paleo, Keto) Recipe
A rich and creamy Chocolate Avocado Pudding that’s both Paleo and Keto-friendly, blending ripe avocados with cocoa and natural sweeteners for a decadent yet healthy dessert option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Keto
Ingredients
Chocolate Avocado Pudding Ingredients
- 2 medium avocados, soft and very ripe
- ½ cup unsweetened almond milk
- ½ cup Hershey’s Special Dark Cocoa or regular unsweetened cocoa powder (use half the amount and adjust up if needed)
- 1 teaspoon SweetLeaf Stevia Drops
- 2 teaspoons vanilla extract
- ½ teaspoon instant espresso powder (optional)
Instructions
- Prepare Avocados: Cut the avocados in half, remove the pits, and scoop out the flesh with a spoon. Place the avocado flesh into a food processor.
- Add Remaining Ingredients: Add the unsweetened almond milk, cocoa powder, SweetLeaf Stevia Drops, vanilla extract, and the optional instant espresso powder into the food processor with the avocado.
- Blend Until Smooth: Process all ingredients together until the mixture is fully combined and free of any avocado lumps, resulting in a smooth, creamy pudding consistency.
- Chill and Serve: Divide the pudding evenly into four dessert dishes. Cover each dish with plastic wrap or a lid, refrigerate for at least 1 hour to allow flavors to meld and pudding to firm up slightly before serving.
Notes
- Use dark cocoa powder for a bolder chocolate flavor.
- Adding instant espresso powder enhances the chocolate taste.
- Adjust the sweetness to your preference by adding more or less stevia.
- This pudding can be stored covered in the refrigerator for up to 3 days.
- Ensure avocados are very ripe for the creamiest texture.
