Thursday, October 15, 2015

Chocolate Avocado Pudding Parfait

If you are like me, you crave sweets on the regular. Usually, I opt for eating dark chocolate, but every once in a while, munching on chocolate doesn't satiate my desire for desserts. 

There's no way I can convince myself to get out of bed and make brownies, bake them, and wait for them to cool off. I need something much more immediate. Moreover, the night I made this, we didn't have any chocolate chips in the house. After doing some research, this recipe seemed like the best way to 1) use up my soon-to-go-bad avocados and 2) eat something chocolatey and delicious. 

This recipe is perfect since it is super easy- takes only 5 minutes to make- and is made with avocados which makes it a healthy "guilt-free" dessert. The cocoa powder perfectly masks the avocado taste, and really, what you end up with is a rich and creamy glass of decadent deliciousness.

Top with whatever ingredients you have in your pantry, fridge, or freezer. We had frozen raspberries and cacao nibs on hand. The fruit adds a nice acidity which breaks up the richness of the chocolate pudding, and the cacao nibs add a bitter crunch, which was surprisingly delightful.

After I ate all the pudding, I realized this would make excellent single serve shots. The avocado pudding and coconut cream keeps great in the fridge, so make a half dozen of them and eat throughout the week!



  • 1 can of coconut milk (I use Trader Joes brand because it seems to afford much more cream than other brands) left in the fridge overnight, or for at least 6 hours
  • squeeze of sweetener of choice
    *we don't use powdered sugar, but use it if you want the consistency of freshly whipped, whipped cream. For all others, use whatever you have (e.g. agave, maple syrup, honey) or leave out the sweetener all together! Taste test and decide for yourself.
  • splash of vanilla extract
  • 3 avocados
  • 1/2 cup cocoa powder
  • 1/8 tsp. salt
  • 2 tablespoons liquid sweetener (maple syrup, agave, honey, raw sugar, whatever!)
  • splash of vanilla or almond extract
  • 1/2 cup almond milk
  • cacao nibs, raspberries, walnuts, chocolate chips, etc.

(makes 2+ parfaits depending on the generosity of your servings)

  1. Cut open the avocado, remove the pit and place into a 16 oz. container.
  2. Add the coconut milk to the avocado and blend with an immersion blender. A regular blender works just fine if you don't have an immersion blender.
  3. Add cocoa powder, salt, milk, and vanilla extract.
  4. Add sweetener one tablespoon (or squeeze) at a time, tasting in between. You can add more or less sweetener depending on your preference.
  5. Place in the fridge while you're making the coconut whipped cream.

  1. Making sure to not turn the can when it is removed from the fridge, scoop the coconut cream out of the can.
  2. Add the cream, sweetener, and vanilla to a clean 16 oz. container.
  3. Blend with an immersion blender. If you don't have an immersion blender, put this mixture into a mixing bowl and whip by hand or with a hand blender.
  1. Place raspberries in the bottom of a your glass of choice.
  2. Cover with coconut cream.
  3. Add half the chocolate pudding.
  4. Cover with coconut cream.
  5. Top with cacao nibs and raspberries - these vary depending on what you have in your fridge/what your taste buds are craving. Walnuts, strawberries, and chocolate chips are other great options.