Raw Cacao Pudding

This creamy, rich, raw cacao pudding is made with avocados (that’s right) and is full of superfood goodness. Eat as a snack, for breakfast, for dessert or bring it to a party to wow the skeptics. Experiment with this recipe by adding cayenne and cinnamon for a Mexican Chocolate Pudding or try it with fresh mint. Top it with fresh, organic raspberries or mix in chopped, organic banana. You can use this pudding as a filling for tasty Raw Cacao Tartlets as well.

Makes: approx: 2 cups  |  Preparation Time: 10-20mins

Food Processor

2 ripe organic avocados
1/2 cup raw organic cacao powder
1/4 cup raw organic cacao nibs (optional)
1/2 tsp organic vanilla extract (optional)
2/3 cup grade B maple syrup, raw yacon syrup or raw honey to taste
2 tsp soy-free, gluten-free coconut aminos (you can use tamari or nama shoyu if gluten or soy aren’t a concern for you)
Pinch fine ground sea salt
1 tbsp spirulina crystal flakes (optional)


Let’s Get Started:
Open your avocados and place them in the food processor with all other ingredients and pulse until smooth and creamy.


That’s it. Easy peasy and delicious. Keeps for about 1 week in the refrigerator.


Read the comments or add yours.

Comment Rules

  1. Beth

    UN-BE-lievable! For real. This is so delicious! My niece’s 1st birthday is coming up and I am in charge of her birthday cake. I am using this as the icing! (We want to keep her little body organic and clean!) It is decadent! Avocado makes a great base. I could go on and on but I realize this is a space for comments and not a lengthy novel, which is what I really want to write! Thank you!

  2. OMG…been dying to make this recipe. Finally made it tonight after my kickboxing class…holy YUM! Thanks yumuniverse.com for an amazingly decadent treat w/ no guilt.

  3. Beth

    I made this AGAIN, this time using 2 tbsp of raw honey AND some almonds! I switched to honey to see if I could alter the sweetness (this amount of honey is much less sweet than the 2/3 agave, still de-lish) and I threw the almonds in to up the protein content and crunch factor! I don’t think you can go wrong with this one! Next time, and there will be many more “next times,” I will go back to agave (maybe use less than the recipe calls for) and keep the almond factor! Yummy!

    • Hi Beth~ You may want to give a tad of organic maple syrup a try. It has a buttery richness that works well with the cacao. Keep having fun and keep sharing your discoveries!

  4. This is incredible. I can’t wait to try it out and add it to my collection of desserts made with veggies & fruits. I know my friends will love it! I won’t be able to taste it though. I can’t seem to keep avocado down. Is there something else I could use to replace the avocado if I were to make this for myself?

  5. Melissa Bortz

    O-M-G- this is sooo good! I could eat it everyday! It is super good with fresh berries on top 🙂

  6. Lisa

    This recipe was delicious as written but since I had extra sprouted buckwheat groats from another recipe I mixed some in to add crunch and protein. Very happy with the results.

    • Mmmm. Yes. I bet cooked buckwheat and/or quinoa would be a nice protein addition for those looking for a pudding-like texture too. Great idea, thanks Lisa!

  7. Lisa

    I’m new at this so I used raw buckwheat sprouts do you think it would be better to cook the buckwheat? I also just made a sprouted buckwheat, sprouted lentil, zucchini patty which I warmed up over very low heat. Mighty good and filling!

    • That sprout burger sounds delish!

      It all depends on the taste you like best. Sprouted quinoa tastes very different than cooked, same goes for buckwheat and of course, there are the textural differences. I think that cooked psuedograins would work very well with the pudding b/c they’d be softer, like pudding. And more neutral in taste. With the right balance of pudding and sprouts though, I bet you could get it to work (and sprouts are the most nutrient-dense). Experiment and see what you like best. Tell us what you come up with!

  8. Lolo

    This is delicious!! I used 1/4 cup of Agave instead of the maple syrup and it still tasted good

  9. Ashley

    What are coconut aminos? I’ve never heard of this ingredient before and I’m so curious…

    • Heather Crosby

      Ashley, coconut aminos is my favorite soy-free, gluten-free enzymatically active substitution for “soy sauce.”

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