Chocolate and Avocado. Two popular kids adored by the masses, yet they never seemed to meet. Avocados became guacamole, while chocolate will remain a classic. I adore this duo, just as much as John Legend loves Chrissy Teigan's cooking. Why not introduce these two beautiful foods? I give you, Vegan Chocolate Avocado Pudding. 

Jina Kim

Some of my inspiration to create this Vegan Chocolate Avocado Pudding, came from my home city, in Canada, at an Afghan restaurant. It created a rich, decadent vegan chocolate pudding that puts all others to shame. One bowl and 20 minutes total is all you need.

Vegan Chocolate Avocado Pudding

  • Prep Time:10 mins
  • Cook Time:10 mins
  • Total Time:20 mins
  • Servings:6
  • Easy


  • 1 ½ ripe avocados
  • 1 large ripe banana
  • 1/2 cup unsweetened cocoa or cacao powder
  • 1/4 cup sweetener choice - I used agave but maple syrup or honey if not vegan work great - the amount will vary with preferred sweetness
  • 1/4 cup unsweetened almond milk or any other non-dairy milk
  • Optional:
  • 1/4 cup almond butter crunchy mixed in is a game-changer
  • mixed berries pistachios coconut milk whipped cream nuts etc. for toppings
  • Step 1

    Add all ingredients into a food processor, standing mixer, or a bowl, and mix until creamy, smooth, and fully incorporated.
    (Add more sweetener of choice if it is too bitter for your taste.)

    Ellery Simpson
  • Step 2

    Divide between serving glasses, eat it all for yourself, or store in the fridge in an airtight container for later serving.

    chocolate, berry, blueberry
    Ellery Simpson
  • Step 3

    Ready to dig in? Eat it as is or finish it off with any of your favorite toppings. Leftovers will keep in the fridge up to a few days, though best when fresh.

    Gif courtesy of