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Chocolate-Avocado Pudding


This rich, thick pudding is full of good ingredients and easy to make, especially if you have a jar of sprouted pecan butter on hand. If you don’t, the preparation will include just one extra step. Dark agave nectar gives the pudding a richer flavor, but regular agave is fine. You can also use a combination of maple syrup and agave nectar, or even all maple if you like its rich flavor.
As a child I hated avocados; now I love them. However, if someone had made this pudding for me back then, I would have eagerly spooned it down none the wiser. And as everyone knows by now, avocados are full of good fats. They also have more digestible protein than some meat, and with more potassium than bananas, they’re a great food for athletes, as well as active kids, who can benefit from potassium-rich foods to help heal sore muscles.

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  • 1 cup sprouted, preferably dehydrated, pecans
  • 1 cup dark agave nectar (page 44)
  • 1 1/4 cups filtered water
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 3/4 teaspoon sea salt
  • 2 tablespoons coconut butter/oil, warmed to liquefy
  • 2 medium avocados


Adapted from


Step 1

To make the pecan butter, place the pecans in a food processor and process until smooth, scraping down the sides as needed for a uniform texture. A small amount of coconut butter/oil can be added to help grind the nuts into a smooth paste; this will make the pudding a little bit firmer.
Place the pecan butter, agave nectar, water, cocoa powder, and salt in a high-speed blender and blend until smooth. While the blender is running, slowly add the coconut butter/oil. Add the avocado and blend until smooth.
Serve immediately or chill to set.

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