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Vegan Chocolate Pudding

Vegan Chocolate Pudding, Gluten Free

You will need a food processor for this recipe. This will make the ingredients silky smooth and irresistible. Use perfect ripe avocados. Do not use any over ripe or blackened fruit.
Servings 2


  • 300 gm Avocado de-seeded skinned (2 large)
  • 100 gm dark chocolate chopped , I have used 70% but you can use any other good chocolate
  • 1/2 teaspoon vanilla extract
  • 40 ml maple syrup or more to taste.


  • Put the chocolate into a bowl and melt it in the microwave in 1/2 minute bursts, or over a double boiler. Set aside but dont let it get cool.
  • Put the avocado into a food processor and purée till creamy.
  • Open up the lid and add the vanilla and chocolate and 1 Tablespoon of maple syrup ( or honey). Purée till well combined. Taste and add more sweetener if you like.
  • Spoon into 2 x cup sized containers or 3 smaller ones.


Do not use a darker chocolate than 70 %.
Make sure the chocolate is a really good quality
300 gm avocados, de seeded and peeled (2 large)
250 ml Kara Coconut Cream (1 cup)
60 gm Dutch cocoa (3 Tablespoons)
1/2 teaspoon vanilla
1/2 teaspoon cinamon
3 Tablespoons maple syrup.
Put all of the ingredients, and only 1 Tablespoon of the maple syrup into a food processor and purée till smooth and creamy.
Taste and add extra sweetener if you like.
Divide into 2-4 small pots, depending on how big you want them to be.