(vegan) chocolate pudding

Vegan is in parenthesis because you’d never know this pudding wasn’t straight from a snack pack, except for the fact that you won’t suffer a postprandial sugar high and subsequent crash after devouring it. I made my first batch following this recipe from Party in My Plants, a fun blog I’ve recently started perusing. It’s wonderful as is, but I wanted to cut down the maple syrup, so I made a batch tonight using 3 large dates plus just a tiny bit of maple syrup and the result was phenomenal. I’m going to go ahead and consider this a great post-workout snack–with avocado, chia seeds, dates and soymilk, you’re getting a lot of quality nutrients and fats in a serving of this pudding, with almost no added sweetener. (I made this right after a run…) Cheers to that!

UPDATE: I’m now making this with ZERO added sweetener. Just dates. If you use enough dates, you’re golden. I’d say I use 5-6 large dates when I’m using a large avocado.



1 very ripe avocado, peeled and seeded

1/4 cup soymilk (or milk of your choice)

1/4 cup unsweetened cacao powder

3 large mejool dates, pitted (If you up the dates to 5-6, you can skip the maple syrup)

1 Tbsp chia seeds

1 tsp vanilla

1/4 tsp salt

1 tsp maple syrup (if using)


Put all ingredients into a blender and blend until smooth. I like to leave tiny date flecks! (You could use an immersion blender to make this as well).

Refrigerate for about 20 min, then serve.



One thought on “(vegan) chocolate pudding

  1. Awesome! I love that you cut down on the maple syrup! It IS a great post-workout snack. Thanks so much for reading Party in my Plants! I’m going to have to try YOUR recipe now. 🙂


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