No-Bake Chocolate Avocado Pudding (Vegan, Dairy-Free, 5 Minutes)

Some evenings, all I want is something rich and chocolatey that doesn’t require turning on the oven — or even waiting more than five minutes. This pudding was born on one of those nights. I had two perfectly ripe avocados sitting on the counter and a jar of cacao powder in the pantry, and within minutes I was eating the silkiest, most decadent dessert with a spoon, straight from the blender. My roommate walked in, tasted it, and genuinely refused to believe there was avocado in it. That’s when I knew this one was a keeper.

aka The Midnight Velvet Spoon

Ingredients

• 2 large ripe avocados, chilled and halved
• 1 small ripe banana, frozen
• ⅓ cup raw cacao powder
• ¼ cup pure maple syrup (adjust to taste)
• ½ cup full-fat coconut milk, well-shaken
• 2 teaspoons pure vanilla extract
• Pinch of flaky sea salt

Optional Toppings

• Fresh raspberries or sliced strawberries
• Chopped roasted hazelnuts or pistachios
• A drizzle of raw honey
• Cacao nibs
• Flaky sea salt

Instructions

1. Scoop the avocados: Halve the chilled avocados, remove the pits, and scoop the flesh into a food processor or high-speed blender.
2. Add the remaining ingredients: Drop in the frozen banana, cacao powder, maple syrup, coconut milk, vanilla extract, and sea salt.
3. Blend until silky: Process for 60–90 seconds, scraping down the sides once or twice, until the pudding is completely smooth and glossy with no lumps.
4. Taste and adjust: Add an extra tablespoon of maple syrup if you prefer it sweeter, or another teaspoon of cacao for deeper chocolate flavor.
5. Serve immediately: Divide among four small cups or bowls. Add your favorite toppings — I love a handful of crushed hazelnuts, a few raspberries, and one final pinch of flaky salt.

Tips

• Use a food processor rather than a standard blender — the mixture is thick and a blender can struggle to get it smooth.
• Chill the avocados in the fridge overnight so the pudding is cold and ready to eat immediately.
• Leftovers keep in an airtight container in the fridge for up to 2 days. Press plastic wrap directly onto the surface to prevent browning.
• For an even richer version, swap the coconut milk for the thick cream from the top of a chilled can of coconut cream.
• No banana? No problem — the pudding works great without it; just add an extra tablespoon of maple syrup for body.