Non-Dairy Chocolate Pudding

Vegan Gluten-Free Dairy-Free

Cooking Time

10 minutes



Serves Up To


Nutrition Facts

Total Fat13.3 g
Cholesterol0.0 mg
Sodium49.6 mg
Potassium370.9 mg
Total Carbohydrate13.2 g
Dietary Fiber9.1 g
Sugars0.4 g


  1. Combine the almond milk and the Lakanto in a small pot, and heat until the Lakanto is dissolved. Allow the mixture to cool. Remove skin and pit from the avocado and place in a food processor (or blender) with the cocoa powder. Add the sweetened almond milk mixture and blend until smooth. Place in the fridge until chilled, and serve.


  • You can also use another sugar substitute like stevia, honey, or agave to taste or just use the same amount of regular sugar if you don’t need a sugar-free version.

  • If you haven’t heard of it before, Lakanto is a great sugar substitute that, like stevia, is derived from a plant (monk fruit) but doesn't have the aftertaste that some dislike in stevia. It’s a zero on the glycemic index, so it’s a good option for diabetics or those avoiding sugar.

Featured In: Food Blogger
Courtesy of: A Beautiful Mess


  • 1 ripe avocado
  • 1/2 cup Unsweetened Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original)
  • 1/4 cup Lakanto sugar substitute
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract