Got a bunch of ripe avocados to use up? This vegan keto chocolate avocado pudding is an easy way to turn that browning flesh into a delicious treat by blending them up with coconut milk, cacao, sweeteners, and seasonings. Top it off with fresh berries, nuts, and anything else you like and make it a different pudding every time.

Vegan Keto Chocolate Avocado Pudding Recipe

Ingredients:

Optional add-ins / toppings: - Nut butter (or other nut or seed butters) - espresso powder, Turkish coffee powder (*my favourite), or instant coffee - Raw cacao nibs, chocolate shavings, chips or chunks - Fresh mint and/or mint extract - Flaky sea salt (like Maldon or Fleur de sel (or to taste) - Unsweetened shredded coconut - Spices (i.e. cinnamon, cayenne, nutmeg, ginger, etc.) - Nuts and seeds (i.e. slivered almonds, hazelnuts, pecans, walnuts, pumpkin seeds, cashews or pistachios, etc.) - Whipped coconut cream - Berries (fresh or dried)

Directions:

  1. Add the coconut milk and cacao to a food processor or high-speed blender. Blend until smooth, creamy and the cacao is fully mixed in.

  2. Add the avocado to the processor or blender. Add the remaining ingredients. Blend until smooth and creamy, stopping as needed to scrape down the sides.

  3. Taste the pudding and adjust the ingredients, as needed for your needs. Add more sweetener or cacao to your taste. If you want it thinner, add coconut milk.

  4. Top with your desired toppings and serve. (*Note: If your avocado wasn't chilled, you may want to chill the pudding in the fridge for 30 minutes or so before serving.) Store in an airtight container in the fridge for up to three days.

Did you make this vegan keto chocolate avocado pudding recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!