Chocolate Pudding (macrobiotic, vegan, vegetarian, gluten-free, sugar-free)


Chocolate pudding – nuff said.

I know its a pretty common approach to use avocados as a base for a seriously delicious and decadent chocolate pudding or mousse these days, but I’ve long anticipated playing around with my own version of a recipe.

There are often no single-selection avocados available out of certain seasons and you’re left with the option of purchasing a bag of 6 or 8 – which all miraculously ripen the same day!

Short of making a bottomless batch of guacamole, what does one do with so many ripe avocados?

You blend it together with high-quality dark cocoa and sit down in front of a beloved movie with the bowl and a giant spoon, of course!


Serving size to preference – increase all ingredients equally

– 1 ripe avocado
– 1 tbsp dark cocoa powder
– ¼ cup grain or nut milk (or adjust to desired consistency)
– 1 tbsp light maple syrup or honey *
– ½ tsp vanilla extract (optional)
– pinch sea salt

Place all ingredients in a blender or extra-fine food mill and process together until smooth and creamy.

I like to put it in the refrigerator to get nice and chill before indulging, but you can certainly enjoy this at room temperature or even warm if you prefer!

Fresh berries or banana slices is never a bad idea here.


* I typically use a darker, thicker grade B organic maple syrup in all my cooking and baking. However I found that with the bitter dark cocoa in this recipe, it didn’t work well. I preferred using a lighter and sweeter grade A organic maple syrup, or a simple raw organic honey. *


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