Chocolate Espresso Avocado Pudding

I can't think of a better way to celebrate the arrival of February then with this insanely delicious and easy to make Chocolate Espresso Avocado Pudding! It takes less than 10 minutes to make with no stovetop mixing! And the reviews are in...It's so good, you'd never know it was made with avocado!

Pairing Chocolate with Coffee

Everyone knows chocolate and coffee are quite the romantic pairing. And, I haven't passed up any opportunity whatsoever, to use the Nespresso machine I got for Christmas!  Hence, this rich and flavorful chocolate espresso avocado pudding recipe, that will literally knock those fluffy winter socks right off your feet! If you don't have an espresso maker at home, you can use strong coffee.

What I Love About This Healthy Pudding Recipe

It's super easy and can takes about 10 minutes, before it sets in the refrigerator for a few hours! There is no stovetop mixing and the pudding comes together in about 30 seconds after the ingredients hit the food processor.

7 simple ingredients: unsweetened cocoa powder, avocado, vanilla beans, oat milk, maple syrup, espresso and a tiny pinch of sea salt. Pure and simple.

The espresso makes it special!  It's what truly brings out the flavor of the chocolate and leaves you with the most fantastic finish in your mouth. If you don't have access to an espresso machine or stovetop espresso maker, you can use good quality coffee. The flavor may not be as intense, but it will still be delicious.

Avocado is A Healthy Fat

It's healthier!  As a dietitian, I love finding healthier substitutes for chocolate desserts. Since the base is made with avocados and not full fat dairy, you're getting a good dose of heart-healthy fats, fiber, antioxidants, vitamins and minerals. There are no artificial flavors, preservatives or ridiculous amounts of sodium that can often be found in boxed pudding brands.

It tastes like a decadent treat but it's good for you too!  That's always a win!

Selecting the Perfect Avocado

Avocados can be touchy.  One minute they're underripe and the next minute they've gone bad. I would recommend buying more avocados then you actually need for this recipe, in order to avoid being disappointed when you open one up.  When perfectly ripe, the avocado should yield to firm but gentle pressure and the flesh inside should be soft, green and free from any black spots.  If the outside of the avocado has turned very dark green (almost black), has dimples or feels too mushy then it's likely overripe.  Choose medium to larger sized, perfectly ripe avocados for this recipe.

Avocado Pudding Substitutions and Add Ons

You can use cacao powder in place of the cocoa powder in this recipe, but understand the pudding will be slightly more bitter.  You can also substitute vanilla extract for the real vanilla beans, but the alcohol in the extract can sometimes give off a bitter flavor also. I found that using cocoa powder and vanilla beans gave me the most balanced and flavorful pudding overall.

I topped the pudding with oat-milk whipped cream, chopped hazelnuts and chocolate shavings.  But strawberries, raspberries and sliced oranges would also be wonderful for topping.  Or simply enjoy the flavor of the chocolate and espresso by itself (which is the best part)!

Don't forget the pudding needs time to chill.  The flavors intensify the longer it sets in the refrigerator. I recommend chilling 2-4 hours prior to eating. The pudding stays well when covered and refrigerated for up to 3-4 days.

If you want to impress a certain loved one this Valentine's Day dessert recipe will certainly do the trick!  But seriously, you don't need any special reason to enjoy this pudding except a love of chocolate!  I hope you love it as much as my family did!