• Laura

Black and White Avocado Pudding

A floral cup of coffee sits on table. Next to it, a bowl with a chocolate avocado pudding, yogurt, raspberries and honey.

An easy black and white pudding that is healthy and comes together in minutes! A dessert that is good for you, and you wouldn’t be able to tell judging by the taste! I love making avocado puddings anytime I have an avocado that has gone a little bit overripe (we all know how short the window is to enjoy the perfectly ripened avocado, right?!) and it makes an amazing treat that will keep me full and satisfy that need for a treat.

I topped this pudding with a very creamy and slightly sweet yogurt and I loved how the tastes complimented each other so I decided to share this recipe. Prior to making this pudding, I left the avocado in the fridge so it was quite cool as I was making this dessert. If you want, you can make the pudding, leave it in the fridge to cool down and then garnish right before eating to ensure your berries don’t get too soggy by sitting there for too long.

A bowl filled with chocolate avocado pudding and creamy yogurt sits on a white table. The bowl is filled with raspberries, chocolate and honey. A cup of coffee in the background.


1 ripe avocado

1 teaspoon honey

1 teaspoon unsweetened cocoa powder

2 tablespoons creamy yogurt (such as Greek yogurt)


Raspberries (frozen or fresh)

A piece of your favorite chocolate

Honey (to drizzle)

Birds eye view of a white table. Coffee with milk is in the upper left corner. In the lower right corner there is a breakfast bowl wit chocolate avocado pudding and yogurt, raspberries, chocolate and honey.


1. Slice the avocado in half, avoiding the pit. Remove the pit and peel the avocado. Cut the avocado into several smaller pieces and place them in a food processor. Blend for around 30 seconds. Stop the food processor halfway so you can scrape the sides of the processor with a spatula to make sure no big avocado pieces are stuck to the sides and end up in your pudding.

2. Add a teaspoon of honey and of unsweetened dark cocoa powder and blend for another 30 seconds to a minute, again stopping to scrape the sides. The pudding is done when it reaches a creamy texture and the cocoa has incorporated fully.

3. Transfer the pudding into a serving bowl. Add a few tablespoons of your preferred creamy yogurt, such as a Greek yogurt. I used a “fior di latte” yogurt that I bought in Italy – it has a slightly sweet taste and is very creamy so it worked great for this recipe.

4. Garnish your pudding with some frozen raspberries, a piece of your favorite chocolate and drizzle with honey. Enjoy!

Close up view of a chocolate avocado pudding with yogurt and raspberries. A spoon is scooping a bit of chocolate pudding, with a single raspberry on top, which is drizzled in honey. A piece of chocolate under the spoon.