No-bake Chocolate Avocado Pudding

With Aquafaba Whipped Cream

The more I learn about plants, the more I realize they were always meant to be used this way.

Who knew you could make delicious desserts with avocados and bean juice? Shun that scepticism far, far away my friends. This is possibly one of the world’s best combos, and you’re about to see why.

The best part about this no-bake chocolate avocado pudding is that it tastes so decadent and so sinful that you completely forget you’re getting so many health benefits at the same time!

Chocolate Avocado Pudding

This no-bake chocolate avocado pudding tastes just like your favorite childhood pudding! Thick and delectable, it takes only 15 minutes of prep!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine American, Vegan
Servings 2 Servings


Chocolate Avocado Pudding

  • 1 Ripe Avocado Medium sized
  • 3 tablespoons Cocoa Powder Unsweetened
  • 1/3 cup Coconut Sugar
  • 1 tablespoon Maple Syrup
  • 1/3 cup Coconut Milk

Aquafaba Whipped Cream

  • 3/4 cup Aquafaba
  • 1/4 teaspoon Cream of Tartar
  • 1 1/2 teaspoon Vanilla Extract
  • 2/3 cup Powdered Sugar
  • 2 tablespoons Coconut Oil Melted


Chocolate Avocado Pudding

  • Combine ingredients in blender. Blend on high until desired consistency achieved.

Aquafaba Whipped Cream

  • Whip aquafaba in a stand mixer on high until foamy. 
  • Add cream of tartar. Continue on high until fluffy peaks form. Approximately 5-7 minutes.
  • Add vanilla then continue to mix for 1-2 minutes.
  • Slowly add powdered sugar while continuing to whip until well mixed and fluffed, approximately 2-3 minutes.
  • Turn mixer off. Add coconut oil. Mix together on low speed for 1 minute.


EAT IT FAST: The pudding is best the day it’s made, as the avocados will oxidize and the flavors will change over time.
*AQUAFABA: It’s simply the liquid from 1 can chickpeas.
**ON AVOCADO: You do need to make sure that the avocado is perfectly ripe. An under-ripe avocado won’t work, because it won’t be able to be blended down into a creamy consistency, and an overripe avocado also won’t work, because it won’t taste good.
***COCONUT OIL: You can simply omit the coconut oil altogether.
****STORING: For the best taste and texture, this pudding will keep, covered and refrigerated, for about 1 day.
Keyword plant based, vegan
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