Today we’re making a rich, creamy, luscious AF fancy chocolate pudding (aka pots de creme), perfect for date night, dinner parties, or just a random weeknight craving.
But, instead of the usual ingredients that make pots de creme so much more decadent than regular pudding (like heavy cream and egg yolks), we’re working with some fun alternate ingredients like avocado, dates, and lots of dark chocolate!
Rest assured though: this 6 ingredient, 1 bowl, dairy-free, refined sugar-free, vegan friendly recipe tastes like an ultra decadent, dreamy chocolate dessert; you literally wouldn’t know it was made with avocado unless you saw someone toss it into the blender!
HERE’S WHAT YOU NEED TO MAKE LUSCIOUS CHOCOLATE AVOCADO POTS DE CREME:
- avocado. preferably very ripe and soft. this is what gives the pots de creme their silky smooth texture!
- dates. just four medjool dates provide plenty of natural sweetness and help thicken up this pudding ever so slightly.
- dark chocolate. for a little chocolate flavor, but mostly to help this pudding firm up beautifully when chilled. I like to use very dark chocolate (80-90%), because I prefer my chocolate extra dark/not too sweet, but feel free to use whatever you love!
- cocoa powder. for a more rich, full-bodied chocolate flavor.
- nut milk, such as coconut or cashew. this gets warmed up and poured into the blender to help melt the chocolate and thoroughly blend the avocado and dates into a pudding consistency. really any milk you enjoy will work here!
- sea salt + vanilla. for a little depth of flavor and to balance out the sweetness.
Here’s the best part: all the ingredients just get plopped into a blender or food processor, pureed for 30 seconds or so, until smooth, then scooped directly into serving dishes.
After a quick chill in the fridge to let the pots de creme firm up, you’re ready to top these babies with whatever you love on chocolate pudding.
A FEW FUN TOPPING IDEAS:
- freshly whipped cream (coconut cream for a vegan/dairy-free option) or a spoonful of thick yogurt
- fresh fruit like raspberries, strawberries, or sliced bananas
- finely chopped dark chocolate or a dusting of cocoa powder
- crushed freeze-dried raspberries or strawberries
- a drizzle of runny peanut butter or almond butter
- homemade coconut milk caramel
- or go wild with all of the above!
For the photos, I opted for a dollop of coconut yogurt, a sprinkle of chocolate, and a few crushed freeze-dried raspberries, but feel free to get creative and use whatever you love, or just keep it simple and eat as is!
The final result is a chocolate dessert that’s undetectably vegan, with absolutely no indication that it’s made from a base of avocado and dates. It’s really kind of magical.
If you’re a chocolate lover, you are going to FLIP over this simple, wholesome take on Chocolate Pots de Creme. Make it this weekend to share with a loved one, and be sure to let me know how it turns out by leaving a comment below or taking a picture and tagging me on Instagram so I can see!
Dark Chocolate Avocado Pots de Creme
Time: 35 minutes
Serves: 3
Ingredients:
- 1 cup non-dairy milk, such as coconut or cashew
- 1 large, ripe avocado
- 4 medjool dates, pitted
- 2 oz very dark chocolate (either from a bar or chocolate chips)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions:
- Place milk in a small pot or microwave-safe dish and heat until steaming.
- Scoop the avocado flesh into the food processor or blender, then add all remaining ingredients, including hot milk, and blend on high until completely smooth. If needed, stop and scrape down the sides to ensure everything gets fully combined.
- Divide pudding mixture among 3 small serving bowls and place in the fridge for at least 30 minutes (or up to 4 days) to chill.
- When ready to serve, remove from the fridge and top however you’d like (whipped cream, berries, chocolate, etc) before serving.
NOTES:
If you don’t own a scale: 1/3 cup of chocolate chips weighs right around 2oz. If using a bar, it should be easy to estimate 2 oz (i.e. if your bar is 3 oz, use 2/3 of the bar; if it’s 4oz, use half). Don’t worry about being slightly over the amount of chocolate- as long as you’re in the ballpark of 2oz, the pots de creme will turn out well!