In My Little Book of Recipes

Raw, dairy-free, sugar-free, gluten-free and still delicious!

I love avocados. This comes as a revelation to absolutely no one. So when I heard that people were making all kinds of delicious desserts out of them, naturally I was intrigued. I had such high hopes for avocado puddings and cupcakes, but then when I started trying to make my own, I just couldn’t get the quantities right. Too bitter, too avocadoey or just generally a bad mix.

Until now.

I finally decided to tackle the avocado pudding head on – this meant buying six avocados during the week and literally making a different version of the pudding each evening until I cracked the recipe. I count it as one of the most productive things that I’ve done all week! That said, I’ve also been sitting around a lot with a large spoon just eating the pudding straight from the jar, so for my own health’s sake (and to avoid the guilt after emptying the jar in one go), I’ve added no sugar to to recipe.

Here it is:

Serves: 2-3 servings

Time: 15 mins


1 ripe medium sized avocado
300mls almond milk
3 tablespoons of unsweetened cocoa powder
2 large teaspoon of peanut butter/almond butter (I went half and half and used one tsp of each)
1 teaspoon of vanilla essence
1 tablespoon of Stevia/ natural sweetener of choice.

Note: If you’re not looking for a sugar-free recipe, swap the Stevia for 1 banana. It’s absolutely delicious, I just decided against it due to the high fructose content! I’m trying to be good after all..

Coconut cream (whipped) OR
Spoonful of natural soya yoghurt (I loved this)

Berries, nuts, coconut pieces… anything you like really!


1. Peel the skin off the avocado, remove the seed and chop up finely. The finer the better, it’ll make it easier to blend.

2. Place the avocado in a blender, then add in the rest of the ingredients – almond milk, nut butters, vanilla essence, cocoa and finally sweetener. If you’re not using sweetener, chop up the banana and add it in instead.

Note: Keep the vanilla, cocoa and nut butters to one side while you’re making the recipe as there’s a very good chance that you’ll want to add in some more and adjust the quantities slightly to cater to your own taste. Consistency wise, add in or reduce the almond milk to get it right. It sets slightly in the fridge, so keep that in mind to avoid ending up with a really stiff pudding.

3. Blend for 2-3 minutes. Use a spoon to mix the ingredients and blend again until all the little green avocado bits disappear.

4. Before removing the ingredients from the blender, take a teaspoon and do a taste test! If you’re not happy with it, now’s the time to fix it. Too stiff, add in more milk. Too sweet, more cocoa. Too bitter, more sweetener, etc. This took me an age to get right!

5. Serve in a bowl with natural soya yoghurt/coconut cream and toppings, or else transfer into a jar, seal and place in the fridge.

Aside from being incredibly simple to make, it also satisfies any sugar/chocolate kick a person might have if they’re on a sugar-free diet. That, and the fact that it’s raw, vegan and gluten-free makes it the perfect dessert for almost everyone!

If anyone has any suggestions or comes up with alterations to this, I’d love to hear them!

Sorcha x.

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