Avocado chocolate pudding


  • 2 ripe avocados, pits removed
  • 4 tablespoons cacao powder
  • 1 tablespoon hemp seeds, optional
  • 1/2 cup almond milk
  • 4 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract


  • Combine all ingredients in a blender or a food processor and blend until smooth, scraping down the sides in between. Add more almond milk if needed to help blend.
  • Taste test it to see if you prefer more chocolate flavor (add more cacao powder, 1 tablespoon at a time), more sweetness (add a splash of maple syrup) or more vanilla. Blend until smooth.
  • Transfer to an airtight container for storing. Refrigerate for up to 4 days. Serve chilled with coconut whipped cream or your favorite toppings