Vegan Chocolate Avocado Pudding

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This vegan chocolate avocado pudding makes tasty comfort food in less than 15 minutes. Easy and kid-friendly.

Prep Time15

Course: Dessert

Cuisine: American

Keyword: dairy-free, gluten-free, kids in the kitchen, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB

Servings:

Calories: 196kcal

Place the dates and water in a small saucepan. Bring to a boil over high heat. Remove from the heat.
Poke several dates with a fork. If they are soft, proceed with the recipe. If not soft, let them soften for 5 minutes.
Set a strainer or a colander over a bowl. Drain the dates. Save the liquid that collects in the bowl.
Cut the avocado in half from top to bottom with a paring knife or table knife. Open the avocado by twisting it apart.
Use a spoon to remove the pit and discard it.
Use a spoon to scoop the avocado pulp into a food processor or blender. Discard the peel.
Add the softened dates, ½ cup of the date soaking liquid, cocoa powder, 2 tablespoons sugar, vanilla, and salt.
Process until very smooth, stopping occasionally to scrape down the sides with a rubber spatula. It may take 1-2 minutes to get it smooth.
If needed, add additional date soaking liquid one tablespoon at a time to achieve a smooth, yet thick pudding consistency.
Taste it. Is it sweet enough? If not, add the additional tablespoon of sugar and process until mixed in.
Spoon the pudding into 4 small dishes (or a serving bowl.)
Serve. If you want to dress up the pudding, top it with a dollop of whipped cream. If desired, top with raspberries or strawberry slices and a fresh mint leaf.
If there are any leftovers, cover and refrigerate them for up to 3 days.
Wash the dishes and clean up after yourself.

Adult supervision is recommended for inexperienced junior chefs.

Before you begin:

Steps to get ready to cook:

Variations:

Chocolate-Banana Pudding: Substitute half of a peeled fresh or frozen banana for all or part of the sugar.
Carob Pudding: Substitute carob powder for the cocoa powder. Add the sugar only if needed.

Tips:

You will need to plan so you have a ripe avocado on hand.
Don’t worry. You won’t taste the avocado!
To tell if an avocado is ripe: hold it in your hand and gently squeeze it. It should feel a little soft but not mushy. If it is mushy, it is overripe; don’t use it.
Unripe avocados will be hard—like a baseball. They can take 4 or 5 days to ripen at room temperature. To speed up ripening, place the avocado in a paper bag with an apple or banana. Fold down the top of the bag to help contain the ethylene gas released by the fruit. Check the avocado every day until it is soft.
Once avocados are soft, refrigerate them for up to a week to keep them from spoiling quickly.
If you don’t have a 1/8 teaspoon measuring spoon, you can use one-half of a ¼ teaspoon.
If using a blender, you may need to add extra liquid.