Decadent, nourishing, creamy and smooth, this chocolate pudding is so delicious!
Chocolate, raspberry AND avocado?
Really? Yes! The avocado is full of healthy fats, protein, vitamin E and makes the pudding so creamy and smooth. The raw cacao powder adds a bold, chocolaty flavor, it’s full of antioxidants and very high in magnesium and iron. The raspberries are also an excellent source of antioxidants and are high in vitamin C.
Enjoy this rich chocolate raspberry avocado pudding as a snack or for dessert. It makes a wonderful dip too.
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Chocolate Raspberry Avocado Pudding
It’s a perfect snack for kids (or adults), cut up some chunks of fresh fruit and serve it as a cold fondue. Don’t worry, the “green” flavor of the avocado will be masked by the other ingredients.
- 1 cup frozen or fresh raspberries
- 1 teaspoon fresh lemon juice – use Meyer lemons if you can
- 1-2 tablespoons filtered water
- 2 ripe avocados, remove skin and pit, quarter
- ¼ - ½ cup raw honey
- ¼ cup raw cacao powder
- 1 teaspoon gluten-free vanilla extract
- Place raspberries, lemon juice and 1 tablespoon water in a food processor fitted with the “s-shape” blade. Pulse until raspberries are smooth and make a sauce. If you need more water, add another tablespoon and pulse to combine.
2. Strain raspberry sauce through a fine mesh strainer, into a medium-size bowl. Give food processor a quick rinse under water to get any remaining raspberry seeds out.
3. Add raspberry sauce back to the food processor. Add all other ingredients. Pulse until combined and completely smooth, about 1-2 minutes. There should be no chunks of avocado.
4. Place pudding in a bowl, cover and place in the refrigerator to chill for a couple of hours.*
5. Serve cold
Vegan-Option: Omit honey and replace with unrefined sweetener of choice.
Serving Suggestions: Top with frozen or fresh raspberries, raw cacao nibs, or homemade whipped cream.
*Note: If you use frozen raspberries, the pudding will be cold and ready to eat immediately.
Storage: Store in the refrigerator up to 2 days.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 7mgCarbohydrates: 20gFiber: 7gSugar: 11gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Sounds like a real mouthful and looks delicious too!
Heba @ My Life in a Pyramid says
How crazy is it that I *just* posted a chocolate avocado pudding recipe today too? http://mylifeinapyramid.com/2012/02/creamy-10-minute-chocolate-pudding-made-with-avocados-raw-vegan/ It’s so yummy!
Substituted Raspberries for 1/2 a banana and YUM!!! It was so good. Next, I am going to try blueberries! This recipe is so good! Thank you!
Honey is not vegan!
Thanks for noticing this. This was a guest post and I did not notice the error in the title.