No-Bake Mexican Chocolate Avocado Pudding

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth and velvety chocolate pudding made with ripe avocados and spiced with cinnamon and chili powder for a Mexican-inspired twist. This Mexican-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers ripe avocado, unsweetened cocoa powder, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Mexican cuisine 150 cal/serving

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Ingredients

2 medium, peeled and pitted ripe avocado
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp chili powder
1/8 tsp sea salt
1/4 cup almond milk

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Instructions

Step 1: In a food processor, combine 2 ripe peeled and pitted avocados, 1/4 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp chili powder, and 1/8 tsp sea salt. Blend until smooth and creamy.
Step 2: Gradually add 1/4 cup almond milk while blending to achieve a silky pudding consistency.
Step 3: Taste and adjust sweetness or spice if desired. Transfer the pudding to small serving bowls and chill in the refrigerator for at least 1 hour before serving.