Single-Serve Chocolate Avocado Pudding

This summer, in the midst of a cross-country move and big career changes, I’ve found myself falling into old patterns with sugar. I’ve been binge-eating sugar only to propel myself into a downward emotional spiral and increased inflammation—stirring up old back, neck, and other embodied pains.

In the process, I’ve been getting clearer on what I want to change about my relationship with sugar and noticing when—and why—I’m craving sweets.

With greater awareness of the cravings, I’m more often choosing to drink water and vegetable broth instead of turning to sugar. At times, I’m making my familiar banana, cacao, and peanut butter mash that typically satiates cravings. And, because my naturopath recommends daily avocados, I’ve been allowing myself avocado pudding with dates used for sweetening.

Here’s the recipe for single-serve chocolate avocado pudding. It’s not only sweet and chocolatey (fulfilling emotional cravings for sugar), but it’s also vegan, gluten-free, nut-free, soy-free, and refined-sugar-free.

There are many recipes online for chocolate avocado pudding or mousse. What I like about this one is that it’s simplified (few ingredients and no refrigeration required).

Combine the following ingredients in a Vitamix or other high-powered blender, and blend until creamy:

1 large avocado (or 1 and ½ smaller avocados)
2 tablespoons of cacao powder
2-3 dates, depending on the sweetness desired (more dates = sweeter)
¼ cup of unsweetened almond or other plant-based milk
½ teaspoon of ground cinnamon

The following ingredients appear against a black table top: (1) Fancy Medjool dates; (2) Almond Breeze unsweetened original almond milk; (3) HealthWorks cacao powder; (4) two avocados, one cut open to see the green inside; and (5) a small metal bowl containing ground cinnamon.

View of kitchen countertops and light-colored cabinets with a black-and-grey Vitamix in the center. Ingredients are inside the blender, ready to be mixed into chocolate avocado pudding.

The pudding is prepared and appears centered in a blue bowl with a metal spoon inserted, its handle stretching beyond the photo’s edge.

This recipe can be easily doubled or tripled, if making for two or more people. It also keeps well in the refrigerator and can be used for snacks throughout the day.

My relationship with sugar, as part of my larger relationship with food, is important for healing—for turning inward and learning more about who I’ve been and who I want to be. Though I’ve shown up to this relationship inconsistently, I want to build a more loving, truthful, and committed relationship for the long haul.

This long-haul commitment to self-love is the same long-haul commitment I make to staying in the work for social justice. May I keep showing up to/for myself and to/for work that matters in the world. May I invest in a nourishing relationship with food toward participating in nourishing, affirming, and accountable relationships in all aspects of life.

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This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “Banana, Chocolate, and Peanut-Butter Mash: Changing My Relationship with Sugar and Rethinking Self-Care,” “Three Chocolate Smoothies for Fueling the Road Ahead,” and other vegan + gluten-free recipes. Please also consider following the blog via email. Thanks!