Salted Chocolate-Avocado Pudding from Sarah Nevins’ Effortless Vegan Cookbook

Sarah Nevins Author Bio


This Salted Chocolate-Avocado Pudding recipe is an exclusive from Sarah Nevins’ cookbook Effortless Vegan. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

Sarah Nevins is the founder of A Saucy Kitchen, a popular food blog that focuses on easy everyday recipes along with helpful resources for gluten-free living. Her recipes have been featured by BuzzFeed, The Kitchn, and Brit + Co. Sarah lives in Sheffield, England.


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Vegan Salted Chocolate–avocado Pudding

Salted Chocolate-Avocado Pudding


Silky smooth and rich in flavor, this velvety pudding is perfect if you want to boost your chocolate pudding with the health benefits of avocado. Even my avocado-hating husband has a taste for it!


  • 7 oz (200 g) vegan dark chocolate 
  • 1 large ripe avocado, pitted and peeled 
  • 2 tbsp (30 ml) almond milk or dairy-free milk of your choice 
  • 2 tbsp (30 ml) pure maple syrup, plus more to taste 
  • Generous pinch of sea salt, plus more to taste 

Serving Options 

  • Vegan whipped cream 
  • Nuts
  • Fresh berries


  1. Roughly chop the chocolate and add it to a small, microwave-safe bowl. Microwave on high in 20-second intervals, stirring between intervals to keep the chocolate from burning. Repeat this process until the chocolate is almost entirely melted. Set it aside. 
  2. Add the avocado, almond milk, maple syrup, and salt to a blender. Process until smooth or mostly smooth. Pour the melted chocolate into the blender and blend again until the pudding is completely smooth. Stop the blender and scrape down the sides as needed. Taste and add a little more salt or maple syrup as you see fit. 
  3. Pour the pudding into little ramekins or small cups. The chocolate will likely be a little warm at this point, so place in the fridge to chill for about 10 minutes. 
  4. Serve as is or top with vegan whipped cream, nuts, berries, or whatever you’d like. 

Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins.

Effortless Vegan Cookbook by Sarah Nevins

(Click on the image above to order your copy)


Salted Chocolate–avocado Pudding from Sarah Nevins' Effortless Vegan Cookbook

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