You’ll never believe this pudding is sugar-free, dairy-free and gluten-free because it tastes so good.  I’ve been making it for years ever since a good friend made it for me.  You can double the recipe and put it in a pie crust and it makes an excellent chocolate cream pie.


1 cup unsweetened coconut cream

2/3 cup swerve sweetener

3 ounces dark chocolate (at least 70% cocoa or higher)

3 large ripe avocados, peeled and pitted

1/2 cup high quality unsweetened cocoa powder

2 tsp pure vanilla extract

1/4 tsp iodized salt

Fresh berries to garnish


In a small sauce pan heat up on medium heat coconut cream, dark chocolate and swerve until chocolate is melted and swerve is melted.  Stir constantly.  Remove from heat & set aside.

In a high speed blender mix avocado, coconut cream mixture, cocoa powder, vanilla and salt  until smooth.  This could take a few minutes of stopping to scrape down the sides every 30 seconds.

Transfer to dessert dishes and cover with saran wrap.  Refrigerate for at least an hour and up 2 days.

Top with fresh berries when ready to serve.

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