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Chocolate Avocado Pudding

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 to 8 servings
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3 tablespoons hemp seeds

1 cup agave nectar

1 1/2 tablespoons coconut oil

4 medium avocados, pitted

1 cup cacao powder

1 teaspoon sea salt

1 teaspoon ground vanilla powder

1/4 cup jungle peanuts, optional topping

Fresh blueberries, for topping

Extra-fine shredded coconut, for topping


  1. Blend the hemp seeds and 1 1/2 cups filtered water on high speed in a blender to make fresh hemp seed milk. Add the agave nectar, coconut oil and avocados. Blend again until smooth. Add the cacao powder, salt and vanilla powder. Vigorously blend, using the tamper if necessary, until creamy and smooth. Top the pudding with peanuts, blueberries and shredded coconut. Serve immediately or chill in the refrigerator for 20 minutes.

Cook’s Note

This pudding stays fresh for up to 5 days in a sealed container in the refrigerator. If you have a peanut allergy, you may substitute another nut to top the pudding with.