Chocolate Chiacado Pudding


Chocolate Chiacado Pudding 


1 ½ c     water, coconut water, almond milk, soy milk, hemp milk, etc

I use water.  When I do have a coconut, I’ll crack it open and use the coconut water + enough regular water to make 1 ½ c.  If you have large avocados, you may need a little more fluid.

2     avocados, peeled & pitted

If I use fresh coconut water, I’ll add the coconut meat (the solid white lining on the inside of the coconut) to the pudding too.  YUM! If you add the coconut meat, you may need more fluid if you still use both avocados).  There are lots instructions (and theories!) on the internet as to how to open a coconut and how to get the meat off the inside of the shell.

1/3 c     chia seeds
4 – 6 T     cacao powder

I usually use 4T.  If you have a large avocados, you may want to use closer to 6T. Unsweetened ocoa powder (or probably even carob powder) would work.

2 – 5 T     agave, maple syrup or honey

I use agave.  I bet coconut sugar or sucanat (unrefined cane sugar) would work too. If you don’t want to use one of these sweeteners, use more dates.

½ c     pitted dates

I usually use 4 medjool dates.  If you don’t have dates, use more of agave, maple syrup, honey, etc.

½ t     cinnamon (optional)

I always use cinnamon!

¼ t     sea salt (optional)

I like to use coarse grain instead of a fine grind salt.  I believe it’s less likely to have additives (such as anti-clumping / anti-caking agents). I usually use Himalayan Pink Salt.

½ t     vanilla (optional)

I usually (not always) use vanilla. You can try vanilla bean powder if you have it.

pinch of cayenne (optional)
Optional toppings goji berries, shredded coconut, nuts (toasted or untoasted), etc.



  • Blend everything until smooth, thick and fluffy, adding more liquid as necessary.  My favorite blending machine is a Vitamix.  It grinds up the chia seeds into a powder and totally pulverizes the dates.  If you don’t have a Vitamix, no worries!  Just blend everything and let it set in the fridge for a bit to thicken. I frequently swear the pudding tastes even better if it’s set overnight!  It’s not necessary to do so, feel free to eat it RIGHT AWAY!



  • Mash avocados, add all ingredients (using extra liquid sweetener and deleting the dates) to a mixing bowl and whisk vigorously to combine, let rest several hours in the fridge to thicken.  You may (potentially) need to take it out occasionally and give it another good mix.
  • I’ve made chia pudding before (minus avocado & dates) by putting the ingredients in a mason jar, shaking well, sticking it in the fridge, and taking it out and  to shake occasionally until it reaches the desired thickness.  Shake it more frequently until it starts to thicken, then less frequently.  You’ll need to experiment with the shaking frequency.

As you can see, the recipe if forgiving and flexible.  Feel free to experiment!

  • Deanne

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