Made in My Kitchen

Dessert

Avocado Chocolate Pudding

A smooth, deeply chocolatey pudding made with avocado rather than cream or melted chocolate. Banana and maple syrup provide gentle sweetness; Greek yoghurt adds a little tang. Olive oil and flaky salt make the final spoonful particularly good.

Category Dessert
Yield 2 small cups
Time 5 min + optional chilling
Avocado chocolate pudding with olive oil, flaky salt and a raspberry, served beside coffee
Small glass of avocado chocolate pudding with a raspberry and flaky salt Smooth avocado chocolate pudding in a patterned bowl, finished with olive oil and flaky salt

Ingredients

  • 1 ripe avocado (about 150 g flesh)
  • 1/2 ripe banana
  • 100 g plain 0% Greek yoghurt
  • 20 g maple syrup
  • About 3 tbsp unsweetened cocoa powder
  • A pinch of salt

Method

  1. Scoop the avocado flesh into a blender. Add the banana, Greek yoghurt, maple syrup, cocoa powder and salt.
  2. Blend until completely smooth, scraping down the sides as needed. Taste and adjust the cocoa or maple syrup if desired.
  3. Spoon into two small glasses or a serving bowl. Serve immediately, or chill briefly for a firmer pudding.

Serving

My favourite finish is a little extra-virgin olive oil, flaky salt and a raspberry or other fresh berries. Honey or another topping also works. The olive oil should be a small drizzle, not another ingredient in the blended pudding.

Nutrition

Approximate macros for the whole pudding, before toppings: 435 kcal | 17 g protein | 53 g carbs | 25 g fat | 18 g fibre. Per half: about 218 kcal | 8.5 g protein | 26.5 g carbs | 12.5 g fat | 9 g fibre. Estimates assume about 150 g avocado flesh, half a medium banana and 0% Greek yoghurt.

Notes

There is no melted chocolate here — the flavour comes entirely from cocoa powder. A ripe avocado and thorough blending are what make the texture silky. The slightly savoury olive-oil-and-salt finish gives the chocolate a lovely contrast.

← Back to the recipe index