Velvety Chocolate Pudding (Raw & Vegan)

This is the kind of dessert you serve people who are skeptical about eating vegan food. This is the kind of dessert you serve when you want to impress and don’t want to waste a lot of time fussing with any intricate prep.

This is the kind of recipe you want to keep in your back pocket and make often I’m sure. The fact that it uses creamy avocados as its base is even more intriguing. Of all the desserts out there I would imagine that this is one of the healthier despite being so rich and decadent.

This is the kind of recipe you can eat to satisfaction after an hour of karaoke and a bottle of wine. Just don’t try to take a picture of it at that point because apparently it’s near impossible. Sorry for the horrible pic. It’s the only one that was sort of okay.

Velvety Chocolate Pudding (Raw & Vegan)
 
Ingredients
  • 4 ripe avocados
  • ½ cup Dutch process cocoa powder
  • ½ cup raw agave nectar
Instructions
  1. Combine all ingredients in a blender.
  2. Blend until completely smooth.
  3. Divide up into individual dessert dishes, if desired.
  4. Refrigerate for at least 1 hour.

And that’s it. Seriously. So simple. And so so so good.

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19 Responses to “Velvety Chocolate Pudding (Raw & Vegan)”

  1. Karen
    November 8, 2011 at 4:07 pm #

    Hmmmm ….. I even have all those ingredients….. might have to make some chocolate pudding tonight!

    • Megan
      November 9, 2011 at 3:45 pm #

      Did you make it? Did you love it? I’m dying to know! :)

  2. November 9, 2011 at 11:07 am #

    We have a local restaurant that makes a mousse with avocado as the base and I’ve always wanted to try it. Now I can try your recipe!

    • Megan
      November 9, 2011 at 3:45 pm #

      This is my new favorite thing. It’s so simple and despite using agave and cocoa it has to be healthy too right? All those avocados. Mmmm. I hope you enjoy it too.

  3. November 22, 2011 at 5:43 pm #

    hi there,
    I run GF vegan blog as well and I really love your recipes on this site so far! When ever I made raw pudding i use baking bananas and avocado and then chocolate, another option to try.

    • Megan
      November 22, 2011 at 6:10 pm #

      Hi Genny,
      Thanks! For the pudding do you just use one banana, one avocado and similar measurements of cocoa and agave? I’d love to try this out … I even have some ripe bananas sitting on my counter begging to be put to use.

  4. November 22, 2011 at 6:29 pm #

    I’ve only made it a few times, but I believe I use half an avocado for every banana I use. I mash it all up with a fork and then mix in the chocolate. I’ve brought it to potlucks before and it did really well!

    • Megan
      November 22, 2011 at 6:31 pm #

      Awesome I’m going to give it a try! Thanks. :)

  5. November 22, 2011 at 7:14 pm #

    No problem; let me know how you like it.

  6. Jamie
    January 28, 2012 at 8:57 pm #

    OK wow, that was insanely simple and SO delicious! I think I just gained 5 pudding pounds.

    • Megan
      January 29, 2012 at 10:44 am #

      Hehe. It is quite rich isn’t it? One of those ‘once-in-a-while’ treats. I’m glad you liked it.

  7. Heidi
    April 22, 2012 at 9:42 am #

    We actually found this to be too rich when made as posted here. Will try it again with 1 ripe banana and 1/2 avocado to cut the intensity and greasy sensation a little. The chocolatelyness was really quite good, though. Such a surprise.

    • Megan
      April 23, 2012 at 5:14 pm #

      Hey Heidi,
      You know something, I am totally on the same page as you about the richness. I personally find it to be really rich though Levi (the sweets fiend) thinks it’s just right. I haven’t tried the banana trick yet myself but definitely will. I made the recipe with less agave nectar a few times and it was a bit less sweet, obviously, but the richness from that avocado was still pretty intense. Thanks for sharing your comments … let me know how it goes with the banana, I’m very curious. :) ~Megan

  8. April 30, 2012 at 4:23 pm #

    I’ve been looking for a quick recipe to make for company that’s coming over (8 people counting hubby and I), and this might be it. I have two questions – About how many bowls does this recipe make? And do you know if a hand mixer would work as well as a blender?
    Thanks!

    • Megan
      April 30, 2012 at 4:56 pm #

      This recipe made 4 fairly-large bowls. And since this recipe is quite rich you could probably get away with smaller servings and make it stretch to 8 servings. I bet a hand-mixer would work just fine as long as there are no bits or chunks of avocado left. Enjoy!

  9. Melissa
    May 26, 2012 at 8:03 am #

    I had a lone avocado that needed to be used, and I was craving a dessert as well, so I reduced the recipe and it was fantastic. As someone who loves desserts, I didn’t find this too rich. I thought it was perfect. It is so easy that I’m sure I’ll be making it often. Yum!

    • Megan
      May 26, 2012 at 10:44 pm #

      So glad you liked it Melissa!

  10. Amanda
    December 18, 2012 at 7:34 pm #

    Does this keep well overnight refridgerated?

    • December 18, 2012 at 8:18 pm #

      Hi Amanda, I think you should be able to refrigerate this overnight without a problem. There may be a bit of liquid that seeps out but give it a quick stir and it should be just fine. I think the longest we had this sit in the fridge for was about 6 or 7 hours and it was totally fine. Enjoy!

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