Ingredients
Scale
- 2 large ripe avocados, pitted and peeled
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/3 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Optional: Sugar-free chocolate chips or crushed walnuts for topping
Instructions
- Step 1: Prepare the Base
Scoop the flesh of the two ripe avocados into a high-speed blender or a food processor. Ensure your avocados are soft to the touch; this ensures the pudding becomes silky smooth rather than chunky. If they are slightly underripe, the flavor might be too “green,” so wait for that perfect ripeness. - Step 2: Add Dry and Liquid Ingredients
Add the unsweetened cocoa powder, powdered sweetener, heavy cream, vanilla extract, and sea salt into the blender. Using a powdered sweetener is crucial here because granulated versions can leave a gritty texture in no-cook desserts. The salt is a secret weapon that intensifies the chocolate flavor significantly. - Step 3: Blend until Silky
Pulse the blender a few times to incorporate the cocoa powder so it doesn’t fly everywhere. Then, blend on high speed for about 1 to 2 minutes. Scrape down the sides of the bowl or jar with a spatula halfway through to ensure every bit of avocado is fully processed into the chocolate mixture. - Step 4: Chill and Serve
Divide the pudding into four small ramekins or meal prep containers. While you can eat it immediately, the flavors develop and the texture firms up beautifully if you chill it in the refrigerator for at least 30 minutes. Top with sugar-free chocolate chips or a dollop of whipped cream before serving.
- Cook Time: 10 minutes