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Vegan Chocolate Avocado Pudding

This delicious creamy chocolate avocado pudding can be thrown together in less than 10 minutes, and is raw, vegan, paleo-friendly, and keto-friendly. 
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Tess Masters



  1. Throw the almond milk, maple syrup (or birch xylitol and stevia), cacao powder, almond butter, vanilla, cinnamon, and salt into your high-speed blender, and blast on high for 30 to 60 seconds until well combined. 

  2. Add the avocado, secure the lid, remove the center lid cap, and insert the tamper. Process on high for 20 to 30 seconds using the tamper to guide the ingredients through the blades. (You may need to stop the machine and scrape down the sides of the container) until smooth and creamy. 

  3. Spoon into glasses, and chill the individual servings for a few hours before serving.
  4. Serve with ice cream or cashew cream, fresh fruit, and crushed nuts. (See post for suggestions.)

Recipe Notes

*To make this pudding sugar free, omit the maple syrup and add:

Photo by Trent Lanz and styling by Alicia Buszczak