This healthy chocolate pudding is really amazing! It’s made with just a couple of ingredients. Perfect for breakfast or as a light dessert/snack and the best part is, you can eat it guilt-free! It‘s good for kids – chocolatey, sweet, but also healthy. I like to devour it with some fresh berries and chopped pecans. So, so good! Please give it a try even if you aren’t looking for a ‘light’ recipe.
As I came across a couple of avocado chocolate pudding recipes, I wasn‘t very convinced
Here’s what you need this amazing, best healthy chocolate pudding/mousse:
– Bananas : avocado ratio is important, it must be 2 bananas for 1 avocado. This way, you can‘t taste the avocado and its addition makes the pudding super creamy and thick. Bananas and avocado must be ripe, it will be easier to get the smooth, velvety texture of the pudding. Ripe bananas also act as sweetener, so don‘t add any firm and unripe fruit.
– Use good quality cocoa powder, the pudding will taste so much better.
– Maple syrup – you need to add a bit of sweetener here, the caramel flavor of maple syrup works perfectly.
– A pinch of salt – enhances the sweetness of the dessert.
– The addition of vanilla extract makes everything taste better!
– Almond butter – you can use store-bought almond butter or make your own at home if you have a good blender/food processor. Almond butter is a very versatile ingredient, you can add it also to your oatmeal, spoon over fresh fruits, or make my coffee banana smoothie!
How to make banana avocado pudding step by step:
This healthy chocolate mousse is very simple to make from scratch:
STEP 1: Add all the ingredients into the food processor container.
STEP 2: Mix until smooth and thick!
The pudding is great to make ahead, can be left in the fridge for a couple of hours or a whole day. I wouldn‘t leave it in the fridge overnight though, as it‘s made from raw ingredients.
How to serve it:
It tastes good at room temperature and chilled, but a little better when chilled.
- For me, it tastes best with strawberries, but any other fresh fruit will do. It’s great with any berries.
- You can sprinkle it with some chopped nuts – shredded coconut, almonds, hazelnuts, and my favorite pecans.
- Optionally, you can also whip coconut cream – you can buy either a can of coconut cream or coconut milk. If you have coconut milk, open the can without shaking it, there should be coconut cream / thick part on top and coconut water / thin part at the bottom. Coconut milk with emulsifiers won‘t separate, so make sure you‘re buying good quality, natural coconut milk. Collect the thick part and whip it until thick and fluffy.
Why this recipe is good for you:
- it’s sugar-free (at least processed sugar-free, it contains natural sugar!)
- it’s naturally vegan
- it’s full of healthy fats (avocado is quite fatty but remember this is a healthy fat!)
- it’s a raw, no-cook recipe
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
Healthy chocolate pudding
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for the pudding:
- 2 medium/large bananas ripe!
- 1 avocado ripe!
- 4 tablespoons cocoa preferably Dutch processed, unsweetened, 22g
- 3 tablespoons maple syrup
- pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon almond butter
- fresh fruit
- chopped nuts or shredded coconut
- whipped coconut cream optional
- Add all the ingredients in a food processor, pulse until perfectly smooth. You can also use an immersion (hand) blender. The pudding should have a really perfectly smooth consistency and be fluffy.
- Serve in glasses with fresh fruit, chopped nuts (best are almonds, hazelnuts, pecans) or shredded coconut, optionally with whipped coconut cream.
- Bananas and avocado must be ripe. The amount of maple syrup will depend on how sweet your bananas are, it‘s possible you‘ll need less or more.
- The addition of vanilla extract and almond butter is optional, but it improves the taste of the dessert.
- The pudding is great to make ahead, can be left in the fridge for a couple of hours or a whole day. I wouldn‘t leave it in the fridge overnight though, as it‘s made from raw ingredients.
- It tastes good at room temperature and chilled, but a little better when chilled.
- Number of servings: depends on what size your glasses are. On the photos, there are 3 servings (the amount you‘ll get from the recipe). I would serve this amount for 2 people though.
- The number of calories = 1 serving = ½ recipe. This is only an estimate.