Chocolate Avocado Pudding


4 servings

  • 2 ripe avocados, pits removed
  • 4 tablespoons cacao powder*
  • 4 tablespoon hemp seeds, optional
  • 1/2 cup almond milk
  • 4 tablespoons pure maple syrup**
  • 1 teaspoon vanilla extract***


Combine all ingredients in a blender or a food processor and blend until smooth, scraping down the sides in between. Add more almond milk if needed to help blend.
Taste test it to see if you prefer more chocolate flavour (add more cacao powder, 1 tablespoon at a time), more sweetness (add a splash of maple syrup) or more vanilla. Blend until smooth.
Transfer to an airtight container for storing. Refrigerate for up to 4 days. Serve chilled with coconut whipped cream or your favourite toppings.

*Unsweetened cocoa powder will also work. The flavour is actually smoother and less bitter than cacao powder. 

**Honey or agave nectar will also work. I personally prefer maple syrup or date syrup for the best flavour. 

***we recommend using non-alcoholic vanilla flavouring for best results. Regular vanilla extract will work but if you use too much you can taste the alcohol so just be sure to taste test as you add more.



Let us know how your Chocolate Avocado Pudding turned out 😉 tag us @effbootcamp


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