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  • Prep-time: / Ready In:
  • Makes 6 puddings
  • print/save recipe

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.

By Shelli McConnell,

Ingredients

  • 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)

Instructions

  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.
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Marilyn7 months ago
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Has anyone tried it without the orange zest and pomegranate seeds?

Terri6 months ago
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Yes, I like it a lot better without. I’ve tried it both ways.

Natasha1 year ago
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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.

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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.

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