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Chef Megan Mitchell

Online Cookbook

Chocolate Avocado Pudding

  • Serves: 2
  • Complexity: easy
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Chocolate Avocado Pudding


  • 4 medjool dates
  • 2 haas avocados
  • 1/2 cup almond milk, unsweetened
  • 1/2 cup dark cocoa powder
  • 3 tbsp. raw honey or maple syrup
  • 2 tsp. vanilla
  • 1/4 tsp. cinnamon
  • pinch of salt


  1. Begin by removing the pits from the dates and soaking in hot water for 15 minutes. Drain the softened dates and roughly chop. 

  2. In a blender add the chopped dates, avocado, almond milk, cocoa powder, honey/maple, vanilla, cinnamon and salt. Blend on high until smooth and creamy, about 2 minutes. 

    Start and stop the machine as needed to check consistency and smoothness. 

  3. Pour into a bowl or smaller bowls, cover and refrigerate overnight.

    Serve with chopped pistachios, coconut whipped cream, fresh berries or shaved chocolate. 

    Recipe Courtesy of Megan Mitchell

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