As someone who’s explored plant-based kitchens globally, I appreciate recipes that marry nutrition with decadence. This vegan chocolate pudding uses avocado as the creamy base, sweetened with pure maple syrup and flavored with cocoa powder. It’s silky, satisfying, and free of refined sugars or dairy.

Ingredients

• 2 ripe avocados, peeled and pitted

• ⅓ cup unsweetened cocoa powder

• ¼ cup pure maple syrup (adjust to taste)

• 1 tsp vanilla extract

• Pinch of salt

• Optional toppings: fresh berries, chopped nuts, coconut flakes

Directions

1. Blend base: In a blender or food processor, combine avocado, cocoa, maple syrup, vanilla, and salt. Blend until fully smooth, scraping down sides as needed.

2. Adjust sweetness: Taste and add more maple syrup if desired.

3. Chill: Transfer to serving glasses; refrigerate at least 1 hour to firm up and deepen flavor.

4. Garnish & serve: Top with berries, nuts, or coconut before serving.

Insider Tips

• Avocado ripeness: Ensure very ripe for maximum creaminess and minimal green flavor.

• Sweetness balance: Maple adds complexity; start with less and adjust.

• Make-ahead: Prepare up to 24 hours ahead—the texture and flavor improve with time.

This vegan pudding stakes a claim as a crowd-pleasing dessert—luxuriously creamy yet wholesome. Its simplicity belies the depth of flavor, satisfying chocolate cravings without compromise.