Salted Chocolate Avocado Pudding Bowls

by Angela (Oh She Glows) on May 4, 2016



With an almost bursting bladder and plenty of nervous anticipation, yesterday I headed off to our anatomy scan ultrasound appointment. I always find I get anxious for pregnancy ultrasounds in general, but this one especially. I felt a knot in my stomach all morning long. It’s a fairly long ultrasound since they check all of baby’s various body parts while I sit there with 3 big glasses of water in my bladder, unable to see the screen, and worrying like I do. Still, there’s a light at the end of the tunnel for this appointment. It’s often when the sex of the baby can be found out, if the parents want to and if the baby cooperates with the proper position.

I tell you, we sure wanted to find out! Heck yes!!! But much to my dismay, the technician informed me near the end of the scan that they have a new policy in place as of 2 months ago: the tech is no longer allowed to tell the parents the sex of the baby at the appointment—you have to wait to get the official report. I had no idea! Eric had come to the appointment especially for the reveal, just like the first time, and we were so excited for this day to finally arrive. Oddly enough, with our first pregnancy we didn’t have much luck finding out the sex either; Adriana was crossing her legs at the time. But since baby #2 was presumably in the perfect position, it was torturing us not being able to find out. The most important thing, though, was that the tech said everything looks good, and our cute little baby has a strong heartbeat and was wiggling all over the place! We are so very thankful for that.

Being the patient one that I am, I called my midwives’ office this morning (despite being told it would take 3 days for the report to arrive…hah), and was elated when they already had the report in their hands! I ran into the other room and told Eric the news, not able to contain my emotions in the slightest. I considered surprising him in some Pinterest-y kind of way, but let’s be real: there was no way I could not tell him immediately! (Secondly, Pinterest-style execution rarely happens in my world.) We’re planning on keeping the news a surprise for friends and family this time (mainly to torture the grandparents!), but time will tell if we can keep a secret that long. The sneaky questions are already coming in fast and furious from friends and family. I don’t know if I can hide this for 5 more months, especially in person. My poker face only functions about 1% of the time. It’s bad.


Lucky for you, all of this excitement has made me hungry. For chocolate. Chocolate pudding. I can’t get it out of my head lately. If you’re looking for a last-minute, seriously easy treat for Mother’s Day this Sunday, look no further, my friends. Or maybe you simply need an excuse to whip up a decadent-tasting chocolate pudding. This one is a showstopper, but no one will know it’s as easy as throwing things into a food processor! If you want to get wild and crazy, you could even serve this as a part of a Mother’s Day brunch (and maybe layer it into cute parfait glasses). Chocolate and brunch…it should be a thing…it really should.

Avocado pudding is nothing new, of course, but until recently I had yet to nail a recipe for it that really knocked my socks off (and Eric’s, too). And by knock my socks off, I mean that it has to make my eyes roll back in my head. Previous attempts have left me feeling a bit disappointed, like I was simply eating a healthy pudding that tasted like avocado and cocoa powder. There’s nothing wrong with healthy chocolate puddings (in fact, I have a no-added-sugar version on the blog!), but sometimes I want something that tastes like the real deal. This pudding is rich and decadent like a chocolate pudding should be, but still manages to pack in some nutrition from the avocado, almond butter, cocoa powder, and more. I’ll take it!

Since it’s quite rich, the suggested serving size is pretty light, so I’ve bulked up the bowls with plenty of fresh chopped berries, toasted nuts, and a generous dollop of coconut whipped cream. It’s almost too pretty to eat…almost. By the way, if you have our app, this recipe is already in there! It’ll automatically download when you open the app.


5 from 16 reviews

Salted Chocolate Avocado Pudding

Vegan, gluten-free, grain-free, no bake/raw, soy-free


This is my newest favourite chocolate avocado pudding! It's absolutely luxurious, rich, and decadent while packing in healthy fat from the avocado. I love serving this with Coconut Whipped Cream and fresh berries for a lovely spring or summer dessert. This is a small batch making just a few rich portions, so I recommend doubling it if you are serving 3 or more. Thanks to Gwyneth Paltrow's It's All Easy for inspiring this recipe.

1 1/3 cups
Prep time
Cook time
0 Minutes
Chill time
2 hours


For the pudding:
  • 3/4 cup (140 g) packed avocado (from 1 medium avocado)*
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/4 cup (60 mL) pure maple syrup
  • 2 tablespoons (30 mL) brown rice syrup**
  • 2 tablespoons (30 mL) coconut oil, melted
  • 2 tablespoons (30 mL) unsweetened almond milk
  • 1 tablespoon (15 mL) natural smooth roasted almond butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 plus 1/8 teaspoon fine sea salt, or to taste
For serving:


  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavour when enjoyed the same day, but it's still good the next day too!

Nutrition Information

Serving Size 1/3 cup (80 mL) | Calories 250 calories | Total Fat 15 grams
Saturated Fat 7 grams | Sodium 220 milligrams | Total Carbohydrates 29 grams
Fiber 5 grams | Sugar 18 grams | Protein 3 grams

Recipe makes 1 1/3 cups total.
* Nutrition data is approximate and is for informational purposes only.


  • * Make sure the avocado you use is ripe, but still fresh and without bruises. Bruises can result in a pudding that's bitter or off-tasting.
  • ** Brown rice syrup thickens this pudding while providing a light sweetness that pairs well with the maple.


Last but not least, you’ve probably heard that Cinco de Mayo is tomorrow! If you’re looking for some recipes, you might want to check out my Ultimate Green Tacos, Next Level Vegan Enchiladas, DIY Burrito Bowl, and Crowd-Pleasing Tex-Mex Casserole (The Oh She Glows Cookbook, p. 149).

See you on Friday for Friday FAQs!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 21 comments… read them below or add one }

Page 2 of 2«12
Carrie May 23, 2016 at 2:49 pm
Recipe Rating:

This is so freakin yummy! As promised, it is not another avocado pudding recipe that taste like cocoa trying hard to mask the avocado flavor. It is super creamy and shiny (which matters for some reason:) Very decadent and integrated flavors. I used honey as suggested by another reader and it worked just fine instead of the brown rice syrup.I love this recipe.


Angela Liddon May 24, 2016 at 9:22 am

Hi Carrie, it’s so great to hear the recipe was a hit! Thanks for the lovely comment.


Susan Lubinski June 2, 2016 at 9:34 am
Recipe Rating:

Thanks a million for this yummy recipe! I just made it yesterday and I can’t believe how simple it was to make! I actually put all the ingredients in my Ninja single serve container and it worked perfectly. More importantly, the flavor was out of this world!!! I’ve tried many recipes for vegan avocado pudding that were bland and tasteless, but this one… let’s just say I’m going to the store for more avocados and I wish I could rate it beyond 5 stars.


Angela Liddon June 2, 2016 at 2:44 pm

Thanks for the lovely comment Susan! I’m so happy you’re loving the recipe. :)


Melody Baker June 4, 2016 at 10:32 am

This looks great, how about cacao powder instead of cocoa for an even healthier option? Are cacao and cocoa powder always interchangeable?


Kathy June 6, 2016 at 4:08 pm
Recipe Rating:

O–M–G!!!!!!!! You should win some kind of humanitarian award for this recipe!! It is healthy-snack-Nirvana. Such a creamy, wonderful texture and “mouth feel”. Healthy fat, blood sugar satisfying, wow. Thank you!


Angela Liddon June 8, 2016 at 10:23 am

Haha this is such a fantastic comment! I’m so glad the recipe was such a hit, Kathy. :)


ChristineinMass June 10, 2016 at 2:11 pm

I am definitely going to try this, as the raw chocolate pudding is a favorite of mine. It is seriously my all-time favorite sweet treat!


Alexis June 15, 2016 at 8:41 pm
Recipe Rating:

Hi Angela! I started the shift toward a vegan diet almost a year ago and have been loving your blog for meal inspirations and recipes! I have your app and also your cookbook and have to say that I have never made one of your recipes that did not turn out fantastic. The rest of my family is not vegan at all and they also love every recipe of yours that I have made. I love making your dishes and sharing them with other people to show that a vegan diet can be delicious and satisfying. I have made this avocado pudding bowl three or four times now and absolutely love it! My most recent time making this recipe I whipped up some coconut whipped cream and mixed it with the pudding and it turned out as a chocolate mousse. I would definitely recommend this method as it worked very well. Thanks for doing what you do, I really look up to you!


JJ August 4, 2016 at 7:28 pm
Recipe Rating:

I am now and forever calling this, “Oh My Dear God In Heaven” pudding.


Angela Liddon August 4, 2016 at 7:45 pm

Haha, sounds like it was a hit, then! :) So glad to hear it!


Caroline October 13, 2016 at 12:18 pm

I am making this tonight for dessert, I love how simple yet beautiful this recipe is! Thank you for sharing Angela!


Angela Liddon October 13, 2016 at 7:07 pm

I hope you enjoy it, Caroline!


Angie Wood November 29, 2016 at 1:25 pm

My son is allergic to nuts. Would it be ok to sub the almond milk with oat milk?


Tiffany December 4, 2016 at 8:02 pm
Recipe Rating:

Wow, this dessert completely hit the spot! Decadent, and totally delicious!! Thanks so much Angela!


Natalia December 21, 2016 at 1:17 pm

I loved your fist Avocado Mousse recipe for your chilled chocolate torte years ago. Im going to give this one a try and I will use it as a filling for my son’s first birthday cake and smash cake :) Let em know if this is not a good idea!

Thank you!


Pamela February 12, 2017 at 10:31 am
Recipe Rating:

Absolutely delicious!!! Thank you.


Kristen May 21, 2017 at 5:19 pm

This is unbelievable! I just made it as I had two perfect avocados to be used (yes, I made a double batch – that’s how much I trust your recipes).
I must say you’ve outdone yourself this time Angela :-) Thanks for the note on the brown rice syrup – I would have just subbed maple syrup just to avoid using a second type of sweetener. It definitely gives it that caramel-y taste though.
Tonight’s long-weekend-it’s-finally-warm-in-Alberta dinner will be your Protein Power Quinoa Salad followed by this for dessert. Eaten al fresco ;-)


Angela Liddon May 23, 2017 at 11:50 am

Thanks for leaving such a lovely comment, Kristen! I’m so happy you enjoyed this pudding recipe. Enjoy that warm weather!


Sarah March 18, 2018 at 5:36 pm

Hi Angela,
My family of 5 boys really enjoy your recipes as do my husband and I its my go-to site for plant based yummy food =)

We just tried the Avocado Chocolate pudding it was a hit!
Wondering if you ever made pudding pops with it and if so how the Avocado held out (I have never frozen Avocado)

Thanks so much!


Angela (Oh She Glows) March 19, 2018 at 8:32 am

Hey Sarah,
Wow, 5 boys!! You’ve got your hands full. ;) So happy to hear how much you all enjoy the recipes!
I haven’t tried this specific recipe for pudding pops yet, but I have tried other similar pops in the past using avocado and they worked great. I can’t see why this wouldn’t too!


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