A rich and creamy chocolate pudding that tastes like a thin mint cookie. A healthy, yet decadent dessert.
If you have an avocado obsession, like I do, chances are you’ll occasionally find yourself with too many ripe avocados. I always have at least two or three avocados on my counter at any given time. I buy them extra firm, but as soon as they become slightly soft to the touch (a sign that they’re ripe) I transfer them to the refrigerator if I’m not using them right away – this extends their life by a few days. After that though, they’re usually brown and splotchy when cut open, with very little flavor. Since I hate wasting food, I always make an effort to use up all my avocados before they go bad and one of the ways I’ve been doing that lately is by making this super simple Chocolate Thin Mint Avocado Pudding.
Chocolate and avocados are two foods that often evoke visceral responses in people so the idea that you can combine these two ingredients to create a decadent, yet healthy, dessert seems almost too good to be true! Chocolate avocado pudding recipes have been floating around the blogosphere for a while now and since I’m in love with both chocolate and avocados, it was only a matter of time before I developed my own chocolate avocado pudding recipe. I decided to go one step further with my version by infusing it with the flavor of my favorite childhood cookie – the beloved Girl Scout Thin Mint. Chocolate Thin Mint Avocado Pudding tastes just like a thin mint cookie!
Chocolate Thin Mint Avocado Pudding is gluten-free and vegan, and, despite its luscious texture, contains no diary. The avocados (along with a little bit of almond milk) take the place of diary in this recipe, producing a silky, creamy pudding with an overlay of cool, refreshing mint. If you like bold chocolate flavor try adding a little bit of espresso powder. For a more mellow chocolate taste, simply leave it out.
Serve Chocolate Thin Mint Avocado Pudding with fresh berries, or whipped cream (if your diet allows dairy). Even though avocados are nutrient dense and loaded with heart-healthy fats and fiber, this pudding is, nevertheless, an incredibly rich and sweet treat. So, next time you think about avocados, don’t think of salads and guacamole – instead, think of desserts and indulgences!
- 2 medium avocados, peeled and pitted (about 9 ounces of meat)
- ¼ cup natural unsweetened cacao powder
- ¼ cup unsweetened almond milk
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ¼ teaspoon instant espresso powder (optional - for a slightly more intense chocolate flavor)
- Fresh berries (optional)
- Place the avocados into the work bowl of a food processor along with the remaining ingredient (except berries). Process for 1-2 minutes until the mixture is smooth and silky.
- To serve, spoon, or decoratively pipe, the pudding into ramekins or small bowls. Garnish with berries if desired.
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This is a great way to use up those avocados with brown spots. For some strange reason my husband doesn’t like mint in his chocolate (I will never understand) but it’s one of my most favourite combinations.
I once tried making chocolate avocado pudding but it didn’t turn out so well, for some reason I could still taste the avocado. :/ But I think that with this recipe the mint aroma would completely cover up any hints of avocado, so I’m going to give chocolate avocado pudding one more try with your recipe 🙂
I dont taste avocado at all in this pudding. To me it tastes just like chocolate pudding, only cleaner. If you want your husband to try it just leave out the mint and maybe put a scooch more espresso powder in to intensify the chocolate taste.
This looks so yummy! I love avocado pudding and the mint is such an easy way to brighten it up. I wonder if you could use just fresh mint instead of the extract?
Yes, I think you absolutely could. I would just thrown some fresh mint in and it would probably puree just fine. I didnt have fresh mint so I used extract because I had it on hand but fresh is always better!