5-ingredient chocolate avocado pudding with sunflower seed butter sweetened with maple syrup. Decadent yet nutritious, it’s packed with healthy fats!
I’m going to ask you to reach into lunch boxes of lunches past.
Are you there?
What’s for dessert?
Did you ever eat those little snack pack pudding cups in your elementary school (or grown up) lunches?
My mom used to get them sometimes and I savored each sweet spoonful.
The vanilla was good, too, but decidedly less exciting than the chocolate.
Yes, there’s something about chocolate pudding in particular that’s hard to beat.
This Chocolate Avocado SunButter Pudding is the best way to recreate that pudding nostalgia with just 5 whole food ingredients and a blender.
If you’ve been keeping up with my recipes lately, you know I’ve been a bit avocado obsessed.
Well, what else is new.
When I buy them for the week I try to buy avocados of all varying levels of ripeness so I can have consistently ripe avocados all week long.
Unless, or course, you’re making this Chocolate Avocado SunButter Pudding, in which case a bunch of overly ripe avocados will do.
In fact, the riper the better for this recipe, so the uglier the better.
This Chocolate Avocado SunButter Pudding is rich, decadent and smooth.
It’s also packed with healthy good-for-you fats that add creaminess without any added oils!
The three phattest fats in this recipe are:
- ripe avocados
- creamy sunflower seed butter
- coconut milk lite
Throw them all together in a blender and watch them get whipped into sweet submission.
I used the Organic SunButter in this recipe for a delicious nut-free option.
If you love the combination of nut butter and avocado like I do, you’ll love sunflower seed butter and avocado!
SunButter is excellent in this recipe because its neutral tastes adds silky smoothness without a definite overpowering nutty flavor.
It melds with the chocolate avocado seamlessly for insanely delicious taste and texture.
Don’t believe me on the consistency?
Check out this picture ad wipe away the drool before you continue reading.
Raw cacao powder adds a rich dark chocolate flavor.
The pudding is lightly sweetened with pure maple syrup.
I haven’t tested other liquid sweeteners here, but I suspect honey or date syrup would also do the trick, too!
I tested this recipe several times before achieving my favorite consistency.
The first time I whipped it up I didn’t yet have coconut milk on the ingredients.
This produced a super thick and fudge-y avocado mousse, similar to the consistency of frosting, which is never a bad thing but was a little stiff to eat.
Enter coconut milk lite, adding a little more softness and smoothness to create a velvety chocolate texture.
I used about 1/4 cup — start with less and add more in 1 TBSP increments to reach your desired consistency.
This Chocolate Avocado SunButter Pudding is perfect for a quick dessert or healthy snack.
It’s also an excellent way to use up old ugly avocados.
You can have pudding on the table in just 10 minutes!
Chill the pudding for ~30 minutes to allow the flavors to chill and meld, or, if you’re impatient, serve slightly warm.
If you’d like to prep the pudding for desserts for the week divide the batter between small glass jars and serving for storage in the fridge.
I topped mine with more Organic SunButter and chopped 100% dark chocolate.
If you make this Chocolate Avocado SunButter Pudding, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipes like this one to make later.
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5-ingredient chocolate avocado pudding with sunflower seed butter sweetened with maple syrup. Decadent but nutritious and packed with healthy fats!
- 2 avocados
- 1/2 cup Organic SunButter
- 1/2 cup maple syrup (+more as needed)
- 1/2 cup raw cacao powder
- 1/4 cup coconut milk lite (+more as needed to reach desired consistency)
- dark chocolate, chopped, for serving
- Add all of the ingredients to a blender and process until it’s smooth and creamy.
- Add more coconut milk as needed in 1 TBSP increments to reach your desired consistency.
- Cover the pudding and refrigerate it for 30 minutes before serving for a chilled treat or serve immediately warm.
- Serve the pudding with chopped dark chocolate.
- Store any leftover pudding in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert, Snack
- Method: Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Refined Sugar-Free
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!