Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

  • Prep-time: / Ready In:
  • Makes 6 puddings

Avocado goes incognito in this luscious, creamy vegan pudding that takes all of five minutes to whip up. Pomegranate seeds are the crown jewels topping the rich chocolate dessert. For ease, look for cups of pomegranate arils (seeds) in the produce section of the supermarket. Garnish with orange segments for an added burst of color.


  • 2 ripe avocados, halved, seeded, and peeled
  • 2 ripe bananas
  • ¾ to 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • ½ cup unsweetened cocoa powder
  • 6 Medjool dates, pitted and chopped (3 oz.)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon orange zest, plus more for garnish
  • ½ cup pomegranate seeds
  • Orange segments or sliced kumquats (optional)


  1. In a blender or food processor combine the first seven ingredients (through orange zest). Cover and blend until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. canning jars or serving dishes. Cover and chill at least 4 hours.
  2. To serve, top with pomegranate seeds. If desired, garnish with additional orange zest and/or orange segments or sliced kumquats.

Comments (3)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Marilyn7 months ago
Do you want to report this comment as inappropriate?

Has anyone tried it without the orange zest and pomegranate seeds?

Terri6 months ago
Do you want to report this comment as inappropriate?

Yes, I like it a lot better without. I’ve tried it both ways.

Natasha1 year ago
Do you want to report this comment as inappropriate?

I’m not sure how I stumbled across this recipe before but I have made it and it was delicious! I didn’t use the garnishments but it would definitely alter the taste of the “pudding” by opting to use different fruits to garnish.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap