Use your blender to make this delicious and healthy avocado blueberry pudding! It’s an energizing breakfast or snack that’s full of fiber and good fats.
I typically like my breakfasts to be fast, easy, and low in sugar, and this avocado blueberry pudding hits all three marks.
I’ve always been a fan of chocolate avocado pudding as well as the combination of chocolate and berries, so I thought, why not all of those ingredients together?
I use a modest amount of cocoa powder just to give it a slight chocolate taste, and the addition of maple syrup adds sweetness and flavor.
It’s makes one of the most elegant, yet appetizing, breakfasts I’ve had to date.
This can easily be shared, as it is quite rich. My kids, particularly Jade, enjoy it immensely. It is very energizing, which I imagine is due in large part to the avocado’s fat and the cocoa’s caffeine.
Tips for making avocado blueberry pudding
It’s best to layer the ingredients in the order listed, as it facilitates the blending process.
If you want to lower the sugar a bit, use a tablespoon of milk in place of one tablespoon of maple syrup, and add in a bit of stevia, if needed.
Recipe variations
In lieu of frozen blueberries, you can also use frozen strawberries. If you are a cherry lover, try my favorite Chocolate Cherry Nice Cream (no banana).
Stir in a few blueberries after blending for a little texture.
Top this with fresh blueberries, grated coconut, cacao nibs, or even mini chocolate chips for a little extra indulgence.
Avocado Blueberry Pudding
Ingredients
- 2 Tablespoons milk of your choice
- 2 Tablespoons maple syrup or use one tablespoon of maple syrup, a few drops of stevia, and an additional tablespoon of milk for a lower sugar version
- ½ teaspoon vanilla
- 1 medium avocado
- 1 cup frozen blueberries
- 1 Tablespoon cocoa powder
- pinch sea salt
Instructions
- Layer the ingredients into the blender in the order listed.
- Blend all of the ingredients until smooth and creamy.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
YUM! can’t wait to try this.
I’m with you…I LOVE eggs with my homemade strawberry freezer jam…or raspberry or blackberry!)…I really miss granola…for the “crunch” factor and the EASINESS factor…but most…even most on the “healthy” blogs are quite full of fats (tons of nuts)…or sugar (cups of pitted Medjool dates etc!….
This offering looks so LUSH!!…I so wish I LIKED avocado…but I unfortunately have NEVER liked it…although I KNOW it is so good for you. Not so “keen” on chocolate for brekkie either…I know…I know…something must be wrong with me!!…If I used a silken non-GMO tofu…do you think it could “mimick” the texture here…omitting the cocoa and using vanilla and frozen blueberries?…Thanks for continuous inspiration!
Hi Donna!
I think you could substitute tofu…an avocado is probably equal to 1/2 cup of flesh?…so maybe use 1/2 cup of tofu. The chocolate can be easily eliminated, or you could have this for dessert with it added in. 🙂
Thank you Mimi! I hope you enjoyed it! 😀
I made this for breakfast today, LOVED it! Thanks!
That’s great Kristi! I’m so happy you enjoyed it! 🙂
I just LOVE your recipes. I’m sharing this on my Fun Finds Friday post.
Thanks so much Peggy! 😀
I love your blog! I was excited to try this, even though I’m not too crazy about blueberries, but I loved it! And you’re right about the energy, this will become a breakfast staple! Thank you so much!
Thanks Sonya!! I’m so happy you liked the recipe and the blog. 😀
This is one of the most delicious combos I have ever eaten As are most of your recipes. Thx
Thanks Donna, glad you enjoyed it!
I made it & it was good. I eat paleoish so I substituted 1/2 of a banana for the added sweetener. It was a little to thick in the beginning for my nutribullet so I added an extra tablespoon of So Delicious Coconut milk. Thanks for the recipes.
I love this!