Gluten Free Chocolate Pudding is a quick and easy sweet treat for the whole family. This vegan avocado chocolate pudding is dairy free and top 9 allergen free. A creamy smooth dessert that can only take 10 minutes to make.
- Why We Like This Recipe
- The Ingredient Low Down
- Instructions/ Directions and Tips
- How to Make the Pudding Ahead of Time
- Low Food Waste Tips
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- Variations /Adaptations
- Storage and Reheating Instructions
- How to Send Gluten Free Chocolate Pudding as Leftovers for Lunch
- Avocado Pudding Base Options
- Topping and Serving Ideas for Instant Chocolate Avocado Pudding
- Other Recipes You May Enjoy
- Have You Made Our Gluten Free Chocolate Pudding? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Is coconut better or oat?
- Serving ideas
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
Our kids are like any child and they love sweet treats. One their friends get and they used to get at restaurants was a dessert called chocolate worms and dirt. It is chocolate cookie crumbs on top of chocolate pudding that has gummy candy worms in it. So simple yet the kids went gaga for it.
We decided to replicate their before allergies favourite restaurant treat with a no cook chocolate pudding recipe. The easier and quicker the better!
- Coconut Milk
- Cocoa Powder
- Maple Syrup
- Vanilla Extract
See recipe card for quantities.
The Ingredient Low Down
It is best to use either perfectly ripe or slightly overripe avocados. Under ripe avocados will not whip properly, instead they will yield a lumpy pudding. Using really overripe avocados will give the pudding a bitter grassy taste.
The canned coconut milk is the best to use. Do not use light coconut milk as it is the fat that helps give this Avocado chocolate pudding recipe its richness along with the avocados. Coconut Cream can be used in place of coconut milk. These are the solids in a chilled can of coconut milk. Using chilled coconut cream will result in a super fluffy almost mousse-like texture.
There are many different kinds of cocoa powders. Check that the one you are using is safe for you as they are sometimes processed or blended with other ingredients. Cocoa powder is made from the cocoa bean after all the cocoa butter (not a dairy ingredient) is removed by pressing it out of the bean. The bean is then ground to produce a powder that can be used to imbue a chocolate-y flavour to dishes and bakes.
The powder can be really acidic unless it is reduced in the processing of it, like dutch processed cocoa powder is. Dutch process is often a different flavour because of the way it is processed and darker in colour. It is what we have found works best in recipes like this one. For more info on how cocoa powder is processed check out this article on Serious Eats.
We use real pure maple syrup but sweeteners, powdered sugar, or honey can be used. Honey isn’t vegan so using this will make the Gluten Free Chocolate Pudding no longer a vegan dessert.
We make our own vanilla extract from vanilla beans and potato based vodka. It takes 8- 12 months and while you are waiting be sure to use a gluten free and allergen friendly extract. One we like is Lorann Vanilla Extract. Instead of using artificial flavourings, which may contain soy and isn’t vegan, opt for a real vanilla extract instead. Vanilla paste can be used in place of extract in the same quantity.
Instructions/ Directions and Tips
1- Combine all the ingredients in a medium bowl.
2- When adding in the cocoa powder, sifting it will help prevent lumps.
3- Using a hand mixer, mix the ingredients for 4 minutes on medium speed. The mixture will get really smooth and start to fluff slightly.
4- Portion the pudding into small cups or bowls.
5- Cover the bowls or cups with plastic wrap and chill in the fridge for 30 minutes to 1 hour, if desired.
Hint: Chilling the pudding will help the cocoa powder to mellow and not be gritty. It is optional to allow chilling time but does allow for the best flavour.
How to Make the Pudding Ahead of Time
To make Vegan avocado chocolate pudding ahead, leave in the larger mixing bowl. Cover with a layer so it is pushed down right on top of the pudding. This is to help stop a pudding skin from forming. Refrigerate overnight. The next day remove the plastic wrap and scrap off the pudding that is clinging to the plastic wrap with a spatula. Re-mix the pudding with the hand held blender to fluff it up slightly. Then portion out the pudding and serve.
Low Food Waste Tips
If you have a couple of avocados that you do not know what to make, make this chocolate avocado pudding recipe. Spread the pudding into popsicle moulds for chocolate pudding pops.
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- Oat Milk - Instead of canned coconut milk oat can be used to make this avocado chocolate pudding recipe but it will not be as creamy. If using oat milk use a creamy barista kind.
- Light Cocoa Powder - If using light cocoa more of it will need to be used as it is much milder than the dark cocoa or dutch processed cocoa. More is needed or the avocado grassy flavour can be really apparent.
- Sweetners - Instead of maple syrup sweeteners like monk fruit or splenda can be used to make vegan avocado chocolate pudding. Reduce the amount used by ⅓ and taste the pudding as sweeteners pack more of a sweet punch than syrup or sugar.
- Fruity - add raspberries, strawberries or bananas as a topping or to the no cook chocolate pudding recipe and mix it to
- Deluxe - Layer the pudding with coconut whipped cream or vanilla flavoured coconut yoghurt.
- Top with Gluten Free Granola- For a texture crunch add a bit of baked granola made from gluten free oats.
A handheld mixer is crucial to the creamy texture of the chocolate avocado pudding recipe. We tried mixing this pudding by hand with a whisk or fork and the avocado will be lumpy and not velvety like traditional chocolate pudding. A stand mixer could be used in place of a hand mixer with a whisk attachment.
A mixing bowl is also key as they are more durable and made for being used with electric mixers. Using a serving bowl increases the chance it will break or chip when mixing the no cook chocolate pudding recipe.
We serve our pudding in the leftover Maison Riveria Yoghurt individual glass jars. After we eat all of the vegan coconut or oat based vegan yoghurt we wash them in the dishwasher. They sell lids to fit (find them ⅔ of the way down the page here note that some of the yoghurts on this page are not allergen friendly and contain dairy.) That is how we seal them. They are just the right size when half or two thirds filled with pudding.
Storage and Reheating Instructions
The pudding will store for up to 24 hours. Cover the no cook chocolate pudding recipe with a plastic wrap. We recommend, if storing for 24 hours, to store in the mixing bowl with plastic wrap pushed right down to the top of the pudding. This will help stop the Gluten Free Chocolate Pudding from forming a skin when stored. Remix the pudding if storing for 24 hours.
The chocolate avocado pudding recipe doesn’t freeze and thaw well to be eaten later.
Instead, fill popsicle moulds and freeze for 6 hours to make chocolate pudding pops. These treats can be enjoyed frozen. If storing for longer than 6 hours, remove from the moulds, wrap in a piece of parchment paper and store in a well sealing container.
How to Send Gluten Free Chocolate Pudding as Leftovers for Lunch
We make up small reusable containers with lids that can be filled with vegan avocado chocolate pudding to send in the lunch box. This recipe makes for a fantastic allergen friendly homemade version of pudding cups for school lunches. Don’t forget to send a spoon for the kids to eat the pudding with.
Avocado Pudding Base Options
For those that are eliminating avocados from their diet check out our chocolate mint pudding pie. The filling is made with chia seeds rather than avocado and is blended to make a smooth pudding. This is a great option for those with avocado allergies to still be able to have chocolate pudding instead of this Gluten Free Chocolate Pudding recipe.
Coconut milk works best in this gluten free chocoalte pudding recipe. Oat milk isn’t strong enough of a taste to cover the avocado flavour but it will work. The coconut milk also brings a velvety creaminess to the pudding that is lacking when made with oat milk. We tested both kinds of milk and found the coconut was better by miles in this avocado chocolate pudding recipe.
Topping and Serving Ideas for Instant Chocolate Avocado Pudding
Our favourite way to serve Gluten Free Chocolate Pudding is to top it with coconut whipped cream and grated dairy free chocolate. We use Enjoy Life Chocolate bars to make the chocolate shavings.
Make Worms in Dirt
Topped the chocolate avocado pudding recipe with crushed chocolate cookie crumbs like our chocolate pizzelles crushed with a bit of green icing on one side like grass or allergen friendly gummy worms. The gummies are not recommended for kids under 6 years of age or those with swallowing issues.
Perfect Pudding Parfaits
Alternating coconut whipped cream and chocolate pudding or vanilla coconut based yoghurt. This is a kind of parfait-like presentation for the Gluten Free Chocolate Pudding.
Mix in a couple of raspberries or strawberries to the mix or top with diced fruit and gluten free granola, like made good. Add a bit of banana to the no cook chocolate pudding recipe for flavour.
Choco-sun Butter- tastic
Layer with sunflower seed or pumpkin seed butter in a small pot. This gives the pudding a peanut butter cup taste without the peanuts or dairy. A No Whey! Peanut cup cut in half is a great topper for parties or to fancy up the dessert.
Polar Pudding Pops
Fill a popsicle mould with the velvety goodness from this avocado chocolate pudding recipe and freeze for 6 hours to make chocolate pudding popsicles.
Other Recipes You May Enjoy
Creamy Strawberry Popsicle Recipe
Have You Made Our Gluten Free Chocolate Pudding? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
- Hand Held Mixer
- Mixing bowl
- 3 Avocados
- 1 Cup Coconut Milk canned
- 6 Tbsps Cocoa Powder dutch processed
- 3-6 Tbsps Maple Syrup
- 1 tablespoon Vanilla Extract
- Combine all the ingredients in a medium bowl.
- When adding in the cocoa, sifting it will help prevent lumps.
- Using a hand mixer mix the ingredients for 4 minutes on medium speed. The mixture will get really smooth and start to fluff slightly.
- Portion the pudding into small cups or bowls.
- Cover the bowls or cups with plastic wrap and chill in the fridge for 30 minutes to 2 hours.
Is coconut better or oat?Coconut milk works best. Oat milk isn’t strong enough of a taste to cover the avocado flavour but it will work. The coconut milk also brings a velvety creaminess to the pudding that is lacking when made with oat milk. We tested both kinds of milk and found the coconut was better by miles.
TipsThe pudding should set for roughly 30 mins to 2 hours to thicken but it can be eaten straight away. It is thick enough immediately. The chilling time will allow the cocoa powder to not be as gritty. The pudding will keep in the fridge for up to 48 hours. It will form a skin though after 12 hours. If you are planning on making it ahead, store it in a medium container and re-mix for 1 minute to get rid of any tough skin on the pudding.
Serving ideasTopped with coconut whipped cream. Topped with crushed chocolate cookie crumbs like our chocolate pizzelles crushed with a bit of green icing on one side like grass or allergen friendly gummy worms. The gummies are not recommended for kids under 6 years of age or those with swallowing issues. Alternating coconut whipped cream and chocolate pudding. Mix in a couple of raspberries or strawberries to the mix or top with diced fruit and gluten free granola, like made good. Add a bit of banana to the pudding for flavour. Layer with sunflower seed or pumpkin seed butter in a small pot. Avocados may not be recommended for those with certain allergies talk to your doctor before adding them to your diet.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
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