Dark Chocolate Avocado Pudding {Low Carb} + A Giveaway!

Dark Chocolate Avocado Pudding is a low carb wonder full of rich, dark chocolate and creamy avocados.

Let’s admit it. We all have complete flops in the kitchen. I’m talking up-in-flames-failures that even my loving family can’t get behind. And then we have some recipes that aren’t full on terrible, but aren’t great and certainly don’t inspire me to photograph them and share them here.

If  I’m being totally honest, I have more than my fair shares of failures in the kitchen. It is the result of always trying to come up with something blog-worthy and odds are there are going to be some doozies in the pack.

Dark Chocolate Avocado Pudding

So what does all this talk about jacked up recipes have to do with decent dark chocolate avocado pudding? The short answer is this: this was supposed to be ice cream.

That’s right, I set out with the intention of making some unbelievably good I-can’t-belive-this-is-made-with-avocado ice cream.

But here we are with pudding…so…what gives?

Dark Chocolate Avocado Pudding

Longer answer:

I made up a batch of what I thought would process well in an ice cream machine and I used some great ripe avocados, heavy cream, coconut milk, some monk-fruit sweetener (in the attempt to cut down on carbs like with my low carb chocolate coconut truffles), and some dark, unsweetened cocoa powder. The mixture was luxurious in it’s texture and I found myself spooning it out of the blender to taste it a few times. It was incredible just as it was.

But, stubborn me, I was determined to make ice cream. So I threw it into my ice cream maker and turned it for about 30 minutes. The results were still delicious, just a bit colder. The soft serve ice cream went into the freezer and I pulled it out the next day to give it a try and low and behold, I was face-to-face with a solid brick of chocolate that no scoop could ever puncture.

What the heck? How did I get this so wrong?

After some debating, I decided to make up a fresh batch of my mixture and just stop after the blender stage. I wrapped up the dark chocolate avocado mixture and popped it into the fridge for the night. The next morning, the results were a soft, but smooth and silky pudding!

Thank goodness, this mess was saved, and honestly even better than I had hoped!

When I have some serious flops around here they don’t always end up with a happy ending, but in this case, I’m so grateful it did because I had no backup plan for my second Chocolate Week recipe!

I hope you enjoy this Dark Chocolate Avocado Pudding in all of it’s decadent (but low carb) glory!

Be sure to check out the rest of this week’s Chocolate Week recipes and don’t forget to enter the giveaway below for your chance to win a prize pack from Rodelle*!

Chocolate Strawberry Milkshake from Cookie Named Desire

Double Chocolate Cupcakes from Garnish and Glaze

Chocolate Pudding Fudge Cake from Melanie Makes

Dark Chocolate Avocado Pudding

Happy Thursday!

Dark Chocolate Avocado Pudding Recipe

Yield: 6 servings

Prep Time: 10 minutes (plus chilling time)


  • 2 ripe hass avocados
  • 1 1/2 cups heavy cream
  • 1/2 cup unsweetened coconut milk (the drinking kind, not from a can)
  • 1/4 cup + 2 Tablespoons monk fruit sweetener (I used Lakanato)
  • 1/2 cup unsweetened cocoa powder
  • 2 ounces 100% cocao baking chocolate bar, chopped




Place avocados, heavy cream, coconut milk, sweetener, and cocoa powder in a high speed blender or food processor. Process or blend until smooth. Stir in chopped chocolate. Transfer to a bowl and cover with plastic wrap. Refrigerate overnight.

Serve cold and enjoy!

May 18th, 2017

a Rafflecopter giveaway

*Disclosure: I did not receive compensation or products for this post. This post contains affiliate links. Giveaway generously provided to winner by Rodelle. Winners must live in the US and be 18 years and older. Please enter a valid email address (will not be published) so that you can be contacted if you win. 1 winner will be randomly chosen on Monday, May 22nd.