- 4 ripe avocados (organic), peeled and pitted
- ¾ cup organic cacao powder
- ¼ - ½ cup maple syrup, to taste
- 1 cup full-fat, unsweetened canned coconut milk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- dash of stevia, to taste
- Add all ingredients to the blender. Blend smooth.
- Taste and add a bit more stevia, if needed, to reach desired sweetness.
- Refrigerate until chilled. Enjoy.
Before he tried The Wild Diet, my friend Kurt was addicted to Jello Chocolate Pudding Snack Packs.
I think store-bought pudding tastes like plastic.
But we can agree about one thing: processed pudding is full of junk that makes us fat and sick.
So Alyson and I decided to whip up a chocolate pudding recipe with 100% real food ingredients. After a few weeks of tinkering, one particular pudding creation blew our minds.
We put our real-food pudding recipe to the test on ABC’s My Diet TV show.
In case you missed the Wild Dessert Party with Kurt’s family and friends, this recipe put the store-bought desserts to shame. “This pudding is rich, creamy, and so yummy… Does it really have avocado in it?” one guest chirped.
Yes indeed! You don’t have to give up treats with The Wild Diet. Delicious desserts are a part of enjoying life. Making treats with real food will help you satisfy cravings without sacrificing your fat loss results.
This chocolate pudding recipe combines nutrient-dense fats from coconut and avocado with the antioxidant power of cacao. The subtle sweetness comes from organic 100% maple syrup and stevia leaf. Unlike the empty calories in sugar and corn syrup, maple syrup contains 54 different antioxidants and boasts high levels of zinc and manganese, which contribute to a healthy heart and immune system (in moderation, of course).
Remember, just a dab will do ya. 1 tablespoon of maple syrup has 14 grams of sugar, making this pudding a higher glycemic treat than most Wild recipes. It’s a great option for a post-workout treat, or as a “gateway real food dessert” that’s sweet enough for the Standard American Palate. 🙂
To reduce the glycemic load of this recipe, simply cut down on the maple syrup and add a touch more stevia, to taste.
Pro tip: since it’s made with real avocado, plan to eat this pudding the same day you make it for best flavor.
Let us know how you like it!
Want more delectable treats that won’t torpedo your fat loss results? Check out The Wild Diet Wild30 Fat Loss System. You’ll get a full 30-Day Wild Diet Meal Plan complete with recipes and shopping lists, a complete fat-burning manual, motivation journal, a quick-start guide, shopping guide, and tons more!
What’s your favorite treat to enjoy after a hard workout? Share it with us in the comments below.
LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD
I made this recipe once and it was good enough to make again. Others in the household thought it was chocolate overload. I really like dark, rich chocolate, but during preparation, I thought 1 cup of cacao seemed like too much, based on many chocolate recipes I have made. I made it again using 3/4 cup and that was better. Then I could taste a little alcohol from the vanilla. Two tablespoons of vanilla in any recipe is a lot. I will adjust next time using 2 teaspoons. I used a shakened canned of coconut milk. I wasn’t able to get any taste of avocado. This is great for those who like chocolate pudding but not avocado. The maple syrup adjustment should get this tasting great for anyone. Great recipe!
Thank you for the ingredient adjustments! I’m going to try this again with your suggestions. Glad you enjoyed it!
I make mine with coconut kefir, coconut oil, and Chia seeds. I often add a tube of Starbucks instant coffee. Use only a dab of maple syrup and chocolate flavored stevia. The addition of kefir makes this my go to breakfast treat!
Chocolate hides a lot, so I also often add seaweed, greens powder, collagen,or whatever else sounds interesting!
I have been making this recipe for 10 years except I use young coconuts…the water and meat! 🙂 It’s delicious!
Yum!
Thank you so much Abel! This pudding is so delicious!
This recipe was super delicious! I was so surprised! Thanks!
Chocolate Coconut Avocado Mousse
This is a forgiving recipe, so don’t be afraid to tinker with it. Serves 2
*1 small Haas avocado
*2 generous Tbls of nutbutter (almond & cashew are great)
*1 Tbls alternative sweetner (I’ve used 5 to 8 drops of liquid coconut or chocolate SweetDrops, and birch xylitol)
*3 Tbls coconut cream (scooped from chilled can of full fat coconut milk)
*1 to 2 Tbls your favorite protein powder – collagen or clean whey both work (I usually add 1 tsp vanilla extract if I use unflavored powder)
*1 to 2 Tbls of unsweetened cocoa powder
*1 tiny pinch if pink Himalayan salt
*1 Tbls raw honey (optional)
Cut up the avocado then blend in sweetener, nut butter, and coconut cream, (and vanilla if using unflavored protein powder). Whip untill creamy. Add protein powder, cocoa and salt and whip until smooth and light.
Taste and decide it you want honey, if you have it. I usually make this in my blender because it’s already dirty from making almond butter. But you can use an immersion blender too (or an electric whisk works if you have that attachment for your immersion blender).
Sometime I take any remaining coconut cream (left from scooping out of chilled can of coconut milk) and whip it with a touch of vanilla (I like to use a scraped vanilla bean or paste if I have it cause I like the specks – but a 1/4 to 1/2 tsp of good quality extract works too), I usually add a few drops of vanilla SweetLeaf drops (coconut sugar would work here too if you aren’t concerned with sugar/carbs).
Spoon into serving dish (I use two martini glasses) and garnish with a dollop of coconut cream topped with cocoa nibs, dusting of cocoa powder or chocolate curls/shavings. Fresh berries also pairs well. Chill covered in the frig until you are ready to die and go to heaven.
Yummmm, thank you for sharing this!
Hi Thanks for the recipe. I really want to try this but I dont like maple syrup. Do you have a suggestion for an alternative?
You bet! Our favorites are raw honey, blackstrap molasses, coconut nectar, and maple syrup combined with either lo huan and/or stevia. Feel free to experiment with whatever you have on hand and let us know how it goes!
What brand of coconut milk do you use? With or without guar gum? Many thanks and LOVE your recipes!!!!
Hi Rina, I like the Thai Kitchen Organic coconut milk (not lite) the best. It does have a bit of guar gum in it, which isn’t ideal but not a huge deal for most people. If you have an issue digesting guar gum, go for a brand without it and use just the thick part on top. Or I bet you could skip the coconut milk and use another avocado in its place.
We’ve used coconut milk with and without guar gum. We generally avoid gums, but using coconut milk with guar gum for pudding or ice cream can give it a consistency that’s closer to what you find in restaurants. Let us know which brand you like the best – we’re always on the lookout! 🙂
Xanthum gum over guar gum! I have a small glass jar of Xanthum powder to thicken stews and sauces.
Truvia over stevia and Maple syrup. I tend to knock off any sugars what so ever and stevia alone has a bitter aftertaste to me, but the mixture in truvia works.
I kept avoiding this receipe because the thought of avacado and pudding sounded yucky..shows what I know! I finally tried it and was amazed. It’s so creamy and smooth. I love the taste AND how easy it is to make
This is not only delicious, but it freezes well, too. To thaw, just set the frozen dish in some warm water. Yummy!
1 Cup of coconut milk is less than 1 can (Organic Thai Coconut milk). It would be better to adjust recipe so you can just use a full can.
Great recipe. I am surely going to try this out. Thanks
Nice and creative blog presented by you. I wanna try this