Chocolate Chia Avocado Pudding

1 cup canned full fat coconut milk

1 cup water

1/4 cup chia seeds

1/2 cup Maple syrup

1 cup mashed avocado (approximately two small or one and a half medium)

1/4 cup almond butter (substitute other nut butters as desired)

1/2 cup cocoa or cacao powder

2 teaspoons vanilla extract

1/2 a teaspoon of cinnamon

 Place all ingredients in the order listed in a high powered blender or food processor. Puree until smooth. Empty mixture into a bowl or storage container and refrigerate at least four hours or overnight before serving. Pudding will keep for up to five days in a tightly sealed container in the refrigerator.

 A healthy treat with a hit of antioxidants from the cacao. Almond butter and chia seeds add protein and fiber.

Top with fresh berries, banana slices, a sprinkle of coconut, a touch of granola…


  • Donna, I’d love to help you!

  • Julie,
    My doctor put me on insulin last week because my blood sugar is out of sight. You know I’m part Tatum and have loved eating desserts. It just in my blood. I’ve been in denial about being a diabetic for years now and have eaten whatever I wanted to. I really don’t know how to cook low carb food or what to eat. Do you think you could help me?

    Donna Meadows

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