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Last Updated on December 6, 2020

Rich, creamy, and luscious, this vegan chocolate pudding is simply delicious! Top it with berries or bananas for an extra special treat!

Seriously, ever since I discovered the magic of melted coconut oil and avocados in pudding I have been an addict. Like this kind of addict but replace the burger with anything that has coconut oil and avocado in it:

The last time I went to the grocery store I bought 8 avocados and they were gone in 3 days.

Mr. Bejelly was shocked, like “raised double eyebrows” shocked.

At this rate, I’m going to have to move to California and buy a house with a grove of avocado trees to feed this beast. Well, I just tell myself that because I am getting sick and tired of this grey, rainy, did I say rainy, Portlandia.

Anyhow back to this super, insanely easy, and delicious recipe for vegan chocolate pudding.

I seriously want to give the person that invented the food processor a big bear hug.

The food processor is the lazy cooks MUST have kitchen appliances. If I had to make this dark chocolate pudding by hand, more than likely I would have only eaten 4 avocados so, actually, that might be a point against it.

Anyhow throw everything in your food processor and try not it eat it all in one sitting!

Vegan Chocolate Pudding

Name: Vegan Chocolate Pudding
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4
Ingredients: 1 large avocado; 2 large ripe bananas; 1/2 cup coconut oil, melted; 2 tbsp maple syrup; 1/2 tsp pure vanilla extract; 1/4 tsp sea salt; 4 tbsp unsweetened raw cacao

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Ingredients

1 large avocado
2 large ripe bananas
1/2 cup coconut oil, melted
2 tbsp maple syrup
1/2 tsp pure vanilla extract
1/4 tsp sea salt
4 tbsp unsweetened raw cacao

Instructions

Add all the ingredients to your food processor and pulse until completely blended.
Pour into a large bowl and chill for 2 hours.
Devour!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 35gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 151mgCarbohydrates: 31gFiber: 7gSugar: 15gProtein: 3g

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Judy

Friday 4th of April 2014

What kind of avocado do you use? The haas kind or the big green pear-shaped ones?

Kelly Bejelly

I use the Haas kind Judy :)

Alice

Saturday 22nd of March 2014

Thanks so much for this amazing recipe!!! My picky husband loved it and so did my dinner guests!!!

Sunday 23rd of March 2014

Yeah! I'm so happy to hear that Alice :)

Birgit

Friday 14th of March 2014

omg! i love it!! thank you so much for sharing! I had some chilled coconut milk in my fridge, so i added some coconut milk instead of the oil - so yummie! you might give it a try? please let me know how you liked it! have a nice day!

Yeah! I will have to try the coconut milk. My husband is not a fan of the taste of coconut which is why the oil works better in our house :)

gayle

Thursday 13th of March 2014

Can you taste the banana?

Nope. When I taste it right out of the food processor, I taste the avocado which is why I chill it.

joanna

Wednesday 12th of March 2014

hey kelly. how many days does this last in the fridge? does the avocado start to go bad or taste off? i wanna make it but i only cook for one and can't eat it all in one night.

Joanna, you know this doesn't last in my house, lol. I have kept in a tightly closed container for 4 days. It tastes better to me after it chills. I can often taste the avocado if I eat it too soon.

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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