Gwen Leron: 50 Shades of Green


Dark Chocolate-Avocado Pudding Recipe

No One Will Guess It's Actually Healthy

In my last post, I wrote about films that played a part in changing the way I eat, and even though I’ve cut out certain things from my diet, I still eat amazing foods that are ridiculously delicious. Most of these foods just happen to now be plant-based, even the desserts—like this dairy-free, refined sugar-free, chocolate-avocado pudding.

But I know—avocados in a dessert? Yes—avocados in a dessert. Seriously.

The key to this recipe being a success is the size of the avocado. They have to be medium-sized. They cannot be really large or the flavours will not balance correctly and you’ll end up with a pudding that tastes like sweetened, chocolaty avocado. Not good. If you follow this recipe exactly, the outcome will be a dessert that has no hint of avocado flavour—that is how you’ll know you’ve nailed it.

So don't be scared. Make it, and you will fool everyone you serve it to into thinking they are eating a not-so-healthy, sinful dessert when in fact, it’s truly healthy and not sinful in the least.


2 medium-sized ripe avocados (see note above)
1/2 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1/4 cup almond milk (any type of milk will work)
1 tsp vanilla extract
Cacao nibs or fresh strawberries/raspberries to garnish (optional)

  Place all of the ingredients in a food processor and blend until smooth

  Cover and refrigerate for about 1 hour

  Separate into individual bowls, garnish with cacao nibs or berries (if using)

Makes about 1 1/2 cups

Adapted from Forgiving Martha