No-Bake Vegan Chocolate Avocado Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and smooth vegan pudding made from ripe avocados and cocoa powder, naturally sweetened and ready in minutes without any baking. This pizza (vegan, gluten free) ready in about 10 minutes pairs (25 g) unsweetened cocoa powder, (60 ml) maple syrup, vanilla extract for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 210 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut and scoop out the flesh of 2 medium ripe avocados (about 300 g peeled) into a food processor. Add 1/4 cup unsweetened cocoa powder (25 g), 1/4 cup maple syrup (60 ml), 1 tsp vanilla extract, 1/4 cup unsweetened almond milk (60 ml), and 1/8 tsp sea salt.
  2. Step 2: Blend all ingredients on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed to ensure even mixing.
  3. Step 3: Taste and adjust sweetness if desired by adding more maple syrup in 1 tbsp increments. Spoon the pudding into serving dishes and chill in the refrigerator for at least 30 minutes to set.
  4. Step 4: Serve chilled, optionally garnished with fresh berries or chopped nuts for texture.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does No-Bake Vegan Chocolate Avocado Pudding take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Bake Vegan Chocolate Avocado Pudding?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (60 ml) maple syrup from drying out.

Can I substitute ingredients in No-Bake Vegan Chocolate Avocado Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Vegan Chocolate Avocado Pudding for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Bake Vegan Chocolate Avocado Pudding vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes