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  • Writer's pictureKaren Graham

Karen Graham's Avocado Chocolate Pudding

Recipe developed by ©Karen Graham, RD, CDE, and published in Diabetes Essentials, Robert Rose, 2020. For more delicious, healthy recipes and diabetes information, buy the book at Amazon or your favorite bookseller, or borrow from your library. Watch the recipe video at Instagram (link to my site on home page of diabetesbooks.ca).

If you love chocolate—this smooth dessert is a guiltless treat! It’s nutritious too because the avocado is a great source of healthy monounsaturated fats.


½ cup (125 mL) skim milk or non-dairy milk

1 oz (30 g) semisweet chocolate (or 2 tbsp/30 mL semisweet chocolate chips)

2 small ripe avocados, peeled and pitted

3 tbsp (45 mL) unsweetened cocoa powder

¼ cup (60 mL) reduced-sugar pancake syrup

½ tsp (2 mL) vanilla

1. Place milk and chocolate in a microwave-safe bowl and microwave on High for 20 seconds until melted; stir until smooth.

2. Use an immersion blender in the bowl or transfer to a blender. Next add the avocados, cocoa, syrup and vanilla to the milk and melted chocolate. Blend for 10 seconds until smooth.

Nutrition Facts PER SERVING

(nutrients if made with unsweetened almond milk shown in brackets, if different)

Calories 170 (162)

Carbohydrate 18 g (16 g)

Fiber 5 g

Net Carbs 13 g (11 g)

Protein 3 g (2 g)

Fat, total 10 g

Fat, saturated 2 g

Cholesterol 1 mg (0 mg)

Sodium 48 mg (55 mg)

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