Chocolate Avocado Pudding with Coconut and Peanut Butter is a rich, creamy, vegan-friendly dessert that no one will guess is healthy. This thick pudding is easy to make and quickly becomes a family favorite.
When I first experimented with avocados in desserts I made triple chocolate avocado cookies. I was skeptical at first—avocado in dessert sounded odd—but my avocado obsession won out and I tried it. The result was a revelation: avocado and chocolate are a perfect match. After a few tweaks I discovered one more ingredient that takes this pudding over the top.
Peanut butter.
Just a touch of creamy peanut butter combined with chocolate and avocado makes an enormous difference, adding depth and a silky richness.
With hot summer days ahead, I’ve been favoring no-bake desserts—things that don’t heat up the kitchen and that feel refreshing after a grilled meal. I’m also trying to keep things lighter without sacrificing flavor, and this pudding fits the bill. By using avocado instead of heavier traditional pudding bases, the dessert feels indulgent while staying relatively light. It’s naturally vegan when you skip dairy toppings, and it’s one of those recipes I actually enjoy mastering.
The pudding is thick, creamy, and packed with dark chocolate and peanut butter flavor. It’s fast to prepare—about five minutes of hands-on work—and then it chills until ready. It’s perfect for a busy weeknight, a summer barbecue, or any time you want a simple yet impressive dessert. Chill it after dinner and it will be set and ready to serve.
Grab ripe avocados and a jar of peanut butter and get ready to enjoy a decadent but wholesome treat.
Chocolate Avocado Pudding with Coconut and Peanut Butter
5 mins
1 min
1 min (plus chilling)
ingredients
- 2 Ripe Avocados
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Creamy Peanut Butter
- 1 1/2 tablespoons Coconut Oil
- 1/2 cup Agave Nectar
- 1/2 cup Almond Milk
- Pinch of Salt
- Dark Chocolate Chips
- Peanuts Chopped
- Whipped Cream Optional for non-vegan
instructions
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Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
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Combine the melted chocolate, ripe avocado flesh, creamy peanut butter, coconut oil, agave nectar, almond milk, and a pinch of salt in a blender or food processor. Puree until completely smooth and creamy.
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Spoon the pudding into serving dishes, cover tightly, and chill for at least 3 hours to set and develop flavor.
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Before serving, garnish with extra dark chocolate chips, chopped peanuts, and optional whipped cream for non-vegan guests.
Dessert