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Healthy Chocolate Hazelnut Pudding | Get Inspired Everyday!

Healthy Chocolate Hazelnut Pudding


This Healthy Chocolate Hazelnut Pudding is easy to make and you don’t even need to cook! It has an avocado base and comes together quickly in the food processor. There’s hazelnut oil and toasted hazelnuts to really bring out that Nutella like flavor when combined with the chocolate. It’s gluten free, dairy free, paleo, egg free, and vegan which makes it one of my favorite decadent desserts that almost everyone can eat!


Units Scale

Chocolate Hazelnut Pudding:

2 just ripe avocados, pitted and peeled yielding 8 ounces of fruit

1/2 cup cocoa powder

2/33/4 cup Grade A amber maple syrup, add to taste

3 Tablespoons toasted hazelnut oil

1/8 Teaspoon sea salt, a large pinch

1 Tablespoon vanilla extract

Coconut Whipped Cream:

2 cans coconut milk, chilled

2 Tablespoons Grade A amber maple syrup

pinch of sea salt

1 Tablespoon vanilla extract


1 cup roughly chopped toasted hazelnuts, see notes

12 ounces grated chocolate, optional see notes, about 1/2 regular sized chocolate bar


Place all the ingredients for the chocolate hazelnut pudding into a food processor. Secure the lid and process until the pudding is completely smooth, stopping to scrape down the sides 1-2 times.

Transfer the pudding to an airtight container. Store it in the refrigerator until you’re ready to serve, or 2-3 days.

When you’re ready to serve the pudding make sure you have all your toppings ready to go.

Then make the coconut whipped cream by scraping off the hardened cream from the top of the two cans of chilled coconut milk.

Place the hardened cream into an electric mixer, and whip the cream until it’s fluffy and smooth, 2-3 minutes. Then add the maple syrup, sea salt, and vanilla extract. Whip the cream again to combine, then serve it with the pudding and toppings.

You can also assemble the pudding into individual bowls by placing the pudding in first, then adding a dollop of whipped cream, and finally sprinkling on the toppings.


To keep this 100% refined sugar free, you can sub in cacao nibs for the grated chocolate.

I toast my hazelnuts in the oven at 250ºF for 20-30 minutes, or until they’re golden brown and smell very fragrant. After they’ve cooled, you want to rub what you can of the skins off because they’re bitter. Then roughly chop them, and set them aside.

  • Prep Time: 20 mins
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American

Keywords: Chocolate Avocado Pudding, Chocolate Hazelnut Avocado Pudding, Hazelnut Chocolate Avocado Pudding