Chocolate Avocado Love Pudding


Winner of the Recipe For Love Contest

Alexandria Knobel


My family has recently gone vegan and we LOVE chocolate! I decided to create a pudding that I know all of us would love that also followed our vegan diet. My favorite things together are chocolate and caramel so this satisfies the cravings! Please try this, you will be surprised. Best thing I have ever had!!!

Blue Ribbon Recipe

This plant-based pudding is amazing even if you aren't living a vegan lifestyle. Creamy and full of chocolate flavor, the pudding is fantastic. No one would guess it's made with avocados. The caramel sauce is a nice topping. It's not super thick but does make the pudding special. Coconut milk whipped cream on top is not the exact same as regular whipped cream, but we loved a dollop on top. It's a great dessert vegans and non-vegans will love.

Note: The caramel sauce makes a lot and you will have some leftover. Depending on your blender, you may have to use an immersion blender to make the coconut whipped cream. In our blender, the ingredients did not reach the blades. Test Kitchen Avatar The Test Kitchen


★★★★☆ 9 votes

2 generous servings; 4 smaller size servings
5 Min
30 Min



  • 2 large
  • 1/2 c
    unsweetened cocoa powder
  • 1/2 c
    organic sugar
  • 1/3 c
    almond milk
  • 2 Tbsp
    vanilla extract

  • 1 c
    organic sugar
  • 1/4 c
  • 1/2 c
    almond milk
  • 4 Tbsp
    Earth Balance butter
  • 1/8 tsp
  • 1 Tbsp
    vanilla extract

  • 1 can(s)
    coconut milk, chilled overnight and the solid skimmed off
  • 1 Tbsp
    organic sugar
  • 1-2 tsp
    vanilla extract

How to Make Chocolate Avocado Love Pudding


  1. Pudding:
    Add slightly mashed avocados, cocoa powder, sugar, almond milk, vanilla to a blender or food processor.
  2. Blend until well combined.
  3. Cover and chill until ready to serve.
  4. Caramel Sauce:
    Put the 1 cup sugar in a pot/saucepan. Add enough water until the sugar is all wet (about 1/4 cup water). Place on heat and let cook until it turns a caramel/brownish color.
  5. Add the almond milk and stir until well combined.
  6. Then add the butter, salt, and vanilla.
  7. Chill in the fridge.
  8. Coconut whipped Cream:
    Chill one can of coconut milk in a fridge overnight. Open the can and separate the liquid from the chilled coconut. Place the chilled (hard) coconut in a blender. Add sugar and vanilla.
  9. Blend until fluffy.
  10. Serve pudding with a drizzle of caramel sauce and a dollop of coconut whipped cream.

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