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Creamy, rich, and decadent avocado chocolate pudding made with hidden veggies! This healthier version is just as delicious as the original but is packed with nutrients and is toddler-friendly and kid-friendly. It’s dairy-free, gluten-free, paleo, and vegan, and you really can’t taste the veggies at all!

A small white bowl with sweet potato avocado chocolate pudding, topped with sliced strawberries and shaved chocolate
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What Makes This Recipe Great

As a mom of two littles, one of them being a picky toddler, I’m always trying to find ways to sneak veggies into their diets – like my hidden veggie mac and cheese. So when I first made this healthy Avocado Chocolate Pudding, I was so excited to find a dessert recipe my whole family loves that’s packed with nutrients!

You really can’t detect the flavors of the sweet potato or the avocado at all. It just tastes like a wonderful, decadent dessert. If you have chocolate cravings or a sweet tooth like me, this healthier version is perfect! Regular chocolate pudding has tons of added sugar and not a ton of health benefits. So next time you want something sweet, this recipe is it!

The natural sweetness of the sweet potato and the creaminess of the avocado blend in so well into the chocolate. They both make the pudding just so tasty and delicious with healthy ingredients. I also love that it comes together in just several minutes in the blender or food processor, and it’s just so easy with just 6 simple ingredients.

Watch a Short Video of This Recipe

Ingredient Notes

labeled ingredients for sweet potato and avocado chocolate pudding

sweet potato: You just need 1 sweet potato, cooked however you like. My personal favorite way to cook sweet potatoes is the air fryer method.

avocado: Use a ripe avocados for the ultra creamy texture. The avocado flesh should be soft and make an indent when push into it. This adds tons of healthy, good fats to the pudding without an overpowering avocado flavor.

coconut milk: I used full-fat coconut milk, because I love how thick and creamy it is. However, you can use any non-dairy milk of your choice, like almond milk or oat milk. If you aren’t vegan or dairy-free, regular whole milk or cream will work fine.

cocoa powder: Either cocoa powder or raw cacao powder will work for this avocado chocolate pudding recipe. I personally prefer the rich chocolate flavor of cocoa powder.

maple syrup: This is my preferred natural sweetener, but honey will also work (not vegan).

Step-by-Step Instructions

numbered step by step photos for this hidden veggie chocolate pudding
  1. Cook the sweet potato: Poke holes in the sweet potato with fork and steam until fork tender (about 30 minutes), or use this air fryer method to cook it.
  2. Once cooled, remove the skin and add to a blender or a food processor with the rest of the ingredients. Blend until smooth. Add more milk for a thinner texture, if you prefer.
  3. You can serve this chocolate avocado pudding immediately, or you can chill to firm up a bit. If you like, top with fruits, shaved chocolate, or whipped cream.
  4. Store this vegan chocolate pudding in the fridge for up to 4 days.
close up shot of creamy sweet potato chocolate pudding with strawberries and shaved chocolate

Expert Tips and Substitutions

  • Equipment: I recommend using a food processor or a blender for that ultra-smooth and creamy texture.
  • Dairy: You can use any milk of your choice. To keep it vegan and paleo, use dairy-free milk. However, regular milk or cream will also work.
  • Texture/Flavor: Adjust the milk and the sweetener to taste. You can add more milk if you prefer a thinner texture and add more maple syrup if you prefer the flavor to be sweeter
  • Toppings: Add whatever toppings you want for added flavor and texture. I love chocolate shavings and fruits like bananas, raspberries, or strawberries. You can even add a little bit of coconut whipped cream if desired.

Storage Tips

Store covered in an airtight container in the fridge for up to 4 days. You can also freeze for up to a month. The texture might not be as creamy when defrosted, but it’ll still have that delicious chocolatey flavor. You can also enjoy it frozen like ice cream.

an overhead shot of chocolate pudding with a spoonful of it getting lifted from the bowl

Try These Other Hidden Veggie Recipes

Hidden Veggie Mac and Cheese

Hidden Veggie Chicken Nuggets (Baked, Air Fried, or Pan Fried)

Gluten-Free Cornbread

Gluten Free Chocolate Zucchini Bread

Healthy Homemade Popsicles for Toddlers

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

a close up shot of sweet potato avocado chocolate pudding
4.63 from 8 votes
Servings: 3 servings

Sweet Potato & Avocado Chocolate Pudding – Perfect for Picky Eaters!

Creamy, rich, and decadent avocado chocolate pudding made with hidden veggies! This healthier version is just as delicious as the original but is packed with nutrients and is toddler-friendly and kid-friendly. It's dairy-free, gluten-free, paleo, and vegan, and you really can't taste the veggies at all!
Prep: 5 minutes
Total: 5 minutes
Save this recipe!
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Video

Ingredients 

  • 1 medium sweet potato
  • 1 medium avocado, ripe
  • 1/3 cup coconut milk, or any milk of your choice – plus more, if needed
  • 1/3 cup cocoa powder, or cacao powder
  • 2-3 tbsp maple syrup
  • tsp vanilla extract

Instructions 

  • Poke holes in the sweet potato with fork and steam until fork tender (about 30 minutes), or use this air fryer method to cook it.
  • Remove the skin and add to a blender or a food processor with the rest of the ingredients. Blend until smooth. Add more milk for a thinner texture.
  • You can serve immediately, or you can chill to firm up a bit. If you like, top with fruits, shaved chocolate, or whipped cream.
  • Store in the fridge for up to 4 days.

Notes

  • Equipment: I recommend using a food processor or a blender for that ultra smooth and creamy texture.
  • Dairy: You can use any milk of your choice. To keep it vegan and paleo, use dairy free milk. However, regular milk or cream will also work.
  • Texture/Flavor: Adjust the milk and the sweetener to taste. You can add more milk if you prefer a thinner texture, and add more maple syrup if you prefer the flavor to be sweeter
  • Toppings: Add whatever toppings you want for added flavor and texture. I love shaved chocolate and fruits like banana, raspberries, or strawberries.
  • Storage: Store covered in the fridge for up to 4 days. You can also freeze for up to a month. The texture might not be as creamy when defrosted, but it’ll still have that delicious chocolatey flavor. You can also enjoy it frozen like ice cream.

Nutrition

Serving: 1serving – makes 3, Calories: 243kcal, Carbohydrates: 37g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 50mg, Potassium: 757mg, Fiber: 10g, Sugar: 13g, Vitamin A: 10785IU, Vitamin C: 9mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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28 Comments

  1. Rissa says:

    2 stars
    It did not come out creamy at all, no matter how long I blended. I added more milk in hopes to get the creaminess and nope, nothing.

    Regardless of texture, it definitely was NOT sweet enough. But, keep in mind, we are a sweet tooth family here, and this is just an opinion.

    Lastly, it would be nice if the recipe gets updated to reflect the true time it takes it make it, not 5 minutes, but 35 minutes since you have to steam the potatoes.

    1. Jean Choi says:

      Hi Rissa. It sounds like either your sweet potato wasn’t cooked enough or your avocado wasn’t ripe enough. Cooking the sweet potato longer will definitely make it sweeter as well. Thank you so much for trying it out and leaving a review!

  2. Andrea says:

    5 stars
    This was amazing and easy to whip up. I did it in the blender because itโ€™s easier to clean, but next time Iโ€™ll use the food processor because the blender got stuck a few times. I threw this together literally while my dinner reheated and had a great dessert.

  3. Lia says:

    5 stars
    Easy to make, quick and a great version of a store-bought pudding!
    I used oat milk and added an extra tbsp of cane sugar, then the sweetness was just perfect!
    Unfortunately I guess the avocado wasn’t ripe enough because I could still taste it in the pudding, you know, more than I would like…

    So thanks for this recipe! Love it!

    1. Jean Choi says:

      Yes, definitely use a ripe avocado. Otherwise, I’m glad you liked it and thank you SO much for leaving a review!

  4. Kellie says:

    5 stars
    Really didnโ€™t think this would be good but my eyebrows actually raised when I tried it! Iโ€™m freezing it so my little thinks itโ€™s chocolate ice cream but pleeeeeaasssee post more kid friendly foods with hidden veggies! Iโ€™m trying the chicken nuggets next!

    1. Jean Choi says:

      Thank you! I’m so happy you enjoyed it. I’m definitely creating more hidden veggie recipes for stay tuned!!

  5. Mary says:

    Hello. I have an allergy to avocados. Is there a substitute that I can use?

    1. Jean Choi says:

      You can just omit and use an extra large sweet potato or 2 small ones

  6. Lisa says:

    Can you use honey instead of syrup? Iโ€™m not a fan of syrup.

    1. Jean Choi says:

      Yes! You might need to add more bc itโ€™s not as sweet as maple syrup

  7. Erika says:

    5 stars
    Super-easy and yummy. I used cashew milk instead of coconut milk and added an extra Tbsp of maple syrup, because cashew milk isn’t as sweet as coconut milk. It worked great and the texture is perfect!

  8. Natalya says:

    Hoping my 20 month old will like this…but TBH, I’m making this for myself and hoping they will be some leftover for her.

  9. Diana says:

    5 stars
    My 16month old loves it! Thank you!

    1. Jean Choi says:

      Amazing!! Love hearing that. ๐Ÿ™‚

  10. Nsreen says:

    5 stars
    It looks very delicious I will definitely try it ๐Ÿ˜‹. Thank you for your efforts ๐Ÿ˜โ™ฅ๏ธ

    1. Jean Choi says:

      Enjoy!!