Blueberry Avocado Pudding


Probably the most decadent pudding I’ve ever had in my life. If you hate avocados you HAVE to try this because you get no flavor of it coming through. This is the perfect recipe to use those over-ripe avocados and not be completely grossed out by them turning brown. (Don’t kid yourself, you’re grossed out by a turning avocado, ha!)

For the Blueberry Sauce (make ahead, see instructions below)-
1 pint Blueberries
1/2 cup water
1/4 cup sweetener
1/2 tsp xanthan gum

For the Pudding-
2 Avocados
2 Tbsp Heavy Cream
2 tsp vanilla
1/4 - 1/2 cup sweetener (depending on your taste)
1/4 cup 100% pure cocoa
1/4 cup blueberry sauce


Make your blueberry sauce ahead of time. This needs to be refrigerated for a few hours to set up. To make the sauce, put blueberries, water, and sweetener in a pan and bring to a boil. Let simmer for about 15 minutes. Remove from heat and stir in xanthan gum. Refrigerate for a couple hours.

I’ve used this sauce for a few different things… and my son even used them on his blueberry pancakes.


  1. Pit your avocados and blend until smooth.
  2. Once blended, add vanilla, sweetener, heavy cream, and cocoa. You can start with 1/4 cup of the sweetener and work your way up to the level of sweet you prefer.
  3. Blend in 1/4 cup blueberry sauce at the end. Chill and serve.



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