Dark Chocolate Avocado Pudding

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Serves 8



  • ¾ cup dark chocolate chips, melted
  • ¾ cup skim or low fat milk (chocolate is preferred)
  • 2 ripe avocados, peeled and pitted
  • ½ cup pure maple syrup
  • 1 tsp. vanilla extract
  • Pinch ground cinnamon
  • Pinch coarse salt
  • ½ cup raspberries, for garnish



Dark Chocolate Avocado Pudding recipe, UW Health at The American Center Learning Kitchen; Madison, WisconsinMelt dark chocolate chips in a double boiler or in the microwave, until melted, stirring every 30 seconds. Allow to cook 1-2 minutes.
Place the dark chocolate, milk, avocados, maple syrup, vanilla extract, cinnamon and salt in the blender and puree on high for 30-60 seconds, until smooth and creamy. Scrape down the sides with a spatula.
Transfer the pudding to glasses, ramekins or jars and chill in the refrigerator for at least 3 hours.
To serve, top each pudding with fresh raspberries.
Nutrition Facts