Go Back
+ servings
Two glass dishes with chocolate pudding and whipped topping.

Raw Vegan Chocolate Espresso Pudding

Make this creamy and delicious vegan chocolate pudding in just 5 minutes! Only 8 ingredients!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 2 minutes
Blend time: 3 minutes
Total Time: 5 minutes
Servings: 4 Servings
Calories: 277kcal
Author: Linda & Alex
Cost: $3


  • 1 Blender or Food Processor


  • 2 ripe avocados
  • ¼ cup raw cocoa powder
  • ¼ cup coconut milk canned full fat works best, add the thick solid part, not the watery milk.
  • 2 to 4 medjool dates pitted and soaked in water until they’re soft
  • 3 tablespoon pure maple syrup add more if you like it sweeter
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • teaspoon sea salt optional
  • Vegan whipped topping
  • Coconut flakes
  • Chocolate shavings


  • Cut the avocados in half and remove the pits. Scoop the avocado flesh into a high-powered blender or a food processor. Add the ¼ cup cocoa powder, ¼ cup coconut milk, the soaked medjool dates, 3 tablespoon maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon, and ⅛ teaspoon salt and process until there are no visible pieces of avocado or dates. It should be whipped to a thick and creamy texture.
  • Top with your favorite topping if desired.


Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze vegan chocolate pudding?
This is best when eaten within a few days of making it.


Serving: 0.5cup | Calories: 277kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Sodium: 85mg | Potassium: 718mg | Fiber: 9g | Sugar: 18g | Vitamin A: 165IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!