The REAL No-Guilt Chocolate Pudding Recipe - Allrecipes.com
The REAL No-Guilt Chocolate Pudding Recipe
  • READY IN 10 mins

The REAL No-Guilt Chocolate Pudding

Recipe by  

"In my journey to applying the 90/10 (okay 80/20) rule to my food ethic – that is, 90 percent good for you and 10 percent … not so much – I'm always on a quest to find dessert holy grails. If I'm going to indulge in dessert, it better be good. Medjool dates, by themselves, no matter how exponentially sweet, are not going to cut it when I want something velvety, chocolatey and rich."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.
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Footnotes

  • Cook's Note
  • This recipe is vegan and gluten-free. Use maple syrup, honey, or agave syrup to sweeten.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2010

I love this stuff. The first taste is kind of shocking, especially if you're expecting it to taste like store-bought chocolate pudding. But after a few bites, it really grew on me, and I eat it all the time! I do find that it takes about 1/2 cup of water to make it the right consistency, and it definitely tastes better after it's chilled overnight. The ripeness of the avocados can also make a difference in taste; it tastes too "green" if they aren't fully ripe yet. I also find that the quality of the maple syrup makes a difference, 100% pure maple syrup giving the lightest and most pleasant taste.

 
Most Helpful Critical Review
Apr 26, 2010

I eat a lot of no sugar, non-fat, vegan, vegetarian foods and I don't mind if something tastes a little odd when it's good for you. However, I did not care for it at all! I thought it might just be me so I had my husband and son try it and they thought it was even worse than I did.

 

19 Ratings

Dec 10, 2010

I had not expected chocolate and avocado to taste anything like pudding and was pleasantly surprised. It's not exactly what you'd expect and it sure beats some other vegan raw food choices hands down. I choose to leave out the lemon. If I'm hankering for some chocolate and fat I go back to this recipe. Stick with full fat avocados; the low fat ones are not thick enough to make this work. FREEZE THE AVOCADOS first by tossing them in the freezer with the peels on. This makes a super cold chocolate sherbert/icecream.

 
Apr 19, 2010

Definitely an alternative to milk based puddings! This is better cold than at room temperature, and it has the consistency you expect in a pudding. The combination of avocado and chocolate leaves something to be desired, but it isn't bad, it just takes getting used to!

 
Jun 29, 2010

just tried it ... I didnt think that it was very good (even if you have a major craving for chocolate and dont want the guilt)

 
May 06, 2010

I love this stuff! Have made it 3 times, now.

 
Mar 02, 2012

I think this isn't for everyone- if you like funky different tastes, it might be for you. If you want jello chocolate pudding this will never taste like that. Also, you should change the recipe to suit you. I made it with dark chocolate cocoa powder instead of regular cocoa powder and 2.5 tbsp of brown sugar instead of maple syrup. I also used no water. Outcome= RICH DELICIOUSNESS. I like my chocolate bitter and rich so it was perfect for me.

 
Mar 02, 2012

Great pudding consistency. Will make with Greek yogurt and get the protein. Guess if no dairy is your only option it's pudding. Otherwise don't waste the avocados.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 13.7 g
  • 55%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

FullWell
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