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Mint Chocolate Pudding


I am pretty sure you want exactly zero narrative on this one.  I can hear the chant from here:  “SHOW ME THE CHOCOLATE PUDDING!!”

Don’t care for avocados? This recipe is for you. Love chocolate? This recipe is for you. Mint Chocolate Pudding: all the goodness of avocados, none of the taste or texture. Because chocolate, chocolate, chocolate.

Mint Chocolate Pudding

If you love chocolate and think life must be over because you chose to go keto, this will make your knees weak, your heart thump and your mouth happier than a 3 year old in a mud puddle.

Mint Chocolate Pudding

One of the {very, very many} things that is awesome about chocolate is that it can mask the flavor of lots of other foods. In this case, unless you knew ahead of time that there was avocado in this glorious pudding, you’d never know there was avocado in it. So you get all. the. goodness. of avocado in a completely different form. And, as they say, variety is the spice of life. And if you don’t usually eat avocados because you don’t care for them, you can now join the avocado partay.

This is also a fantastic way to use up avocados if you know you won’t be able to eat them all before they are past their best.

This Mint Chocolate Pudding is super simple to make, however, I should caution that it is also hard to make simply because the mixture is so thick it takes a bit of work to get it all mixed together well. Persevere! ‘Tis well worth the few minutes of effort!

Get your uber-healthy chocolate fix right here!


Mint Chocolate Pudding

Author: Carrie Brown | Prep time:  10 mins   |   Total time:  10 mins  |  Serves: 2 – 4

What You Need


What You Do

  1. Blend avocado flesh and thick coconut milk in a blender until smooth.
  2. Add cocoa powder, salt, peppermint extract and Xylitol to the blend and blend on high.
  3. NOTE: You will need to stop the blender and stir the ingredients regularly as this is very thick and hard work for even a Vitamix!
  4. Spoon into glasses or dishes and refrigerate for at least 30 minutes until chilled.
  5. Sprinkle with cocoa nibs and serve.


Top Recipe Tips

  • Use different flavors instead of mint to change it up. Cherry, orange, or coffee are some great options. You will almost certainly need to double the amount of extract if you use something other than mint. Start as per the recipe, taste, and then add more as needed.


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Mint Chocolate Pudding



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  • SusieThat sounds amazing!!!ReplyCancel

  • CaroleThis looks amazing! I have been trying to make some of you’re sane recipes but the cup conversion is throwing me off. I’m Scottish and we don’t normally work with cups’ as such! I looked up the conversion online and I found 1 cup equals 8oz or 235grams? Would this be right that for the recipe you would add 235g cocoa powder? This seems a lot!!!ReplyCancel

    • carrieCarol – so sorry about that – I should remember better life before “cups”! I will weigh it tonight and see how accurate it is. Then I’ll go back and clarify where necessary the other recipes. However, you may want to get yourself a set of American cups, since for some recipes where exactness is not vital, cups can be super fast. I was raised on pounds and ounces, got converted to grams, then moved to the US and got cups. I’m still confused!ReplyCancel

  • CaroleThat’s a good idea, ill definitely do that! I tried to make a paelo recipe of chocolate and coconut brownies and I don’t think the measurements were right! I will be investing in a set of American cups ASAP as your recipes are amazing! Thanks for all your motivation and making it a more realistic lifestyle!!ReplyCancel

  • RobCups are a measure of volume not weight so converting them to millilitres is probably more accurate:

    • carrieYes! Cups are problematic when it comes to conversions. For baking, when recipes need to be exact I always weigh. For recipes like this one where relative quantities are not critical, it use cups. I need to write a seperate post on the whole oz / g / cup conversion thing. Liquids measured in cups are accurate, dry stuff is not, since as Rob rightly points out, cups are volume not weight. I will add a weight of cocoa powder to the recipe!ReplyCancel

  • SharonCarole – definitely get some measuring cups, Amazon sell them. I had so many disasters following American recipes before I bought my cups! This recipe sounds delicious. I’ve made chocolate pudding with avocado before but haven’t added coconut cream. Carrie, in the UK coconut cream comes in tetra packs – mine are 250ml. Could you please let us know what 1/2 can is.ReplyCancel

  • Ally BIshopGreat recipe — I look forward to trying it!

    But 11 tbsp of xylitol seems like a lot (not to mention, the stuff ain’t cheap!) Is there a reason why it’s that much? I usually do about 2 when I make a pudding with avocados, but I’m wondering if the cream is what thows it off, or the mint?

    Just curious, as I don’t want to screw up the recipe when I make it. :)ReplyCancel

    • carrieIt is the cocoa powder – there is a lot of it. Pure cocoa powder is very bitter. Start with 5 and work your way up, I ended up with 11. You can also use equivalent in Stevia if you want, but it won’t taste as good. Let me know where you end up! I buy Xylitol in bulk online – it is MUCH cheaper that way.ReplyCancel

  • Ally BishopHa! I knew there had to be a reason. I don’t add as much cocoa…but I’m going to add more. Thanks!ReplyCancel

    • carrieYou can add more or less cocoa, but will have to add more or less sweetener to compensate. Ratios are not critical in this one.ReplyCancel

  • carrieCarole – I weighed a cup of cocoa powder and it is 140g. I strongly recommend you get yourself a set of cups :-) Where I use an actually weight in a recipe though, weigh, because it means is needs to be accurate. Hope that helps!ReplyCancel

  • allisolCarrie, I had some issues with this recipe, maybe you can help. I didn’t actually get to make it b/c I couldn’t find all the ingredients. My questions:

    1. What is coconut CREAM? I found canned coconut milk (in several varities – lite, unsweetened, sweetened, etc) but no cream.

    2. I could not find cocoa nibs. I know these are more of a garnish but I like a crunch so I probably would have added more.

    I looked at two different stores for these things, one of which was somewhat of a specialty / health food type store.

    Any suggestions? I’m dying to make this. I even have the peppermint extract from a very inSANE brownie recipe. Would love to save it’s little soul.ReplyCancel

  • carrieAllisol – I got mine at Trader Joe’s – can’t tell whereabouts in the world you are. Coconut cream comes in a can and is thick. When you open the can it has usually seperated out into liquid and solid, so you have to dump it out and mix it up before you use it. If you can’t find it in a regular store I would try the Asian section or an Asian store.
    Cocoa nibs are springing up all over so I am surprised and disappointed you couldn’t find them. I order mine (I use Valrhona – the best) online from but you should be able to find them locally. Hope that helps! If not, email me.ReplyCancel

  • ALLISOLOK, thanks, Carrie. I’m in Gilbert, AZ. Plenty of options here. I’ll head to my TJ’s sometime soon and see if I can find these things. With all the Halloween candy around, I’m going to need some pudding…ReplyCancel

  • carrieYes! WE. NEED. PUDDING.ReplyCancel

  • KristaHi Carrie- Great recipe. Quick question – where did you buy the coconut cream and cocoa nibs? (We live in Redmond :))ReplyCancel

    • carrieI used Trader Joe’s Coconut Cream. I get my cocoa nibs online…if you can’t find them in Trader Joe’s (I can’t remember if I”ve seen them there or not) PCC has them for sure. Hoep that helps!ReplyCancel

  • TracySo, xylitol and stevia are sane approved? (Stevia wasn’t on the list of 15). I have had issues with sorbitol in the past, with xylitol being a “natural” sugar alcohol, I am wondering if I will have the same issues.ReplyCancel

    • carrieHi Tracy – yes! Jonathan prefers to use Stevia, but I prefer to use Xylitol because of it’s baking characteristics. Xylitol is not a sugar alcohol in the same way as sorbitol, so you should not experience any issues. However, a few people experience slight bowl issues initially which go away on continued use. I have never had any issues with it and it is the most like sugar that I have found. Hope that helps! Most people also find that their tolerance for sweetness generally decreases the longer they eat SANE. SOme things now seem unbearably sweet to me. This is a good thing! Good luck!ReplyCancel

  • Deborah MedleyLove the idea of chocolate pudding!! Do you think it will be ok to omit the peppermint? Not to keen on peppermint :)ReplyCancel

  • JulieHello – very excited to have found your blog. Have been doing ssos since April but had run out of ideas. I want to try this pudding! Do you have a brand of xylitol that you recommend? Does it matter? Bought the ingredients tonight for the cauliflower leek soup, but TJ’s didn’t have xylitol. Thanks!ReplyCancel

    • carrieHi Julie – welcome! I use Xyla because it’s made from birch trees instead of corn. I order it in bulk (55lb bags!) because it’s much cheaper, plus I don’t run out every five minutes :-) PCC have it for sure if you are not ready for bulk. Can’t remember where else I’ve seen it. I rarely go in the middle of grocery stores :-) I love that soup!!ReplyCancel

  • Juliewoah! 55 lbs! What else do you use it for? I can’t even imagine where I would put that :). Thanks so much for the quick reply! I’ll try PCC. I’m curious to know where you buy online.

    • carrie:-)) Bear in mind that I am developing recipes, so I might use 8 times as much to get to the final recipe that works. Plus, it’s not going to spoil. I keep the sack in the garage and refill a jar in my kitchen. I use it for everything that requires sweetening. I got my stash from here: http://www.naturalsweetenerstore.comReplyCancel

  • JulieAh, makes sense. I guess i do have 3 huge tubs of protein powder taking up a whole shelf in my pantry :) I’m looking forward to trying Xyla. I made some “ice cream” last night with coconut milk/cocoa/sugar that I bet would be even better (and certainly more SANE) with the Xylitol.
    I was reading up on it – sounds like it has fewer calories and a lower glycemic index than sugar. Glad to hear it can be incorporated in to a SANE diet. Curious to know more about how/why it works.
    I’m also planning to make your little egg cups this week :)
    Thanks so much Carrie!ReplyCancel

    • carrieLet me know how you like the Egg Cups, Julie. I am addicted to them! They have become my all-meal, all-purpose food :-) PS. I am working on SANE ice cream.ReplyCancel

  • ChristyWhich coconut cream do you use? My grocer carries it, but it’s loaded with sugar.ReplyCancel

    • carrieHi Christy – I use Trader Joe’s – it’s just coconut, no sugar added. Obviously, coconut cream with sugar in would make it inSANE, so great job on reading the label!! It’s a shame we have too, but those manufacturers can be so sneaky!ReplyCancel

  • JulieWow! Just made this. It is mind blowingly good. Holy cow. I only had 1 good avocado, but it seemed to work ok. Hard to believe it is sane. Would make a great frosting (maybe the result of the single avocado?). Made the egg cups and the green smoothie this weekend too. The smoothie was tasty but too rich for me. The egg cups will be a staple in our house for sure. So easy and tasty! Thanks Carrie!ReplyCancel

    • carrieWho knew spinach would ever be described as “too rich”? I love it!ReplyCancel

  • Juliehaha – true! It was more like a pudding for me than a smoothie. Maybe the coconut milk? It was the coconut milk + the avocado that got me. Looking forward to the next smoothie recipe!ReplyCancel

  • carrieJulie, use water instead of coconut milk and see if that is more “smoothie” for you.ReplyCancel

  • JulieOh -good idea – thanks! I make my green smoothies with kale, greek yogurt, protein powder, pineapple, mango, and lemon, and I might just have that one hard wired into my brain since I have it most mornings. It’s about a cup of fruit to ~4 cups of kale. It would be good to have an alternative, so I will definitely try this one again.ReplyCancel

  • carrieI might just have to try yours! ;-)ReplyCancel

  • DougThis chocolate pudding was a huge hit at our recent Christmas dinner. People had no idea what was inside until we told them. Fantastic.

    One surprise, though: After cooling the pudding for a couple of hours in the fridge, the coconut cream seemed to separate a bit, such that there was a cream-colored, waxy-looking halo around the edge of the pudding. Perhaps it didn’t mix enough, or cooled too long?ReplyCancel

    • carrieDoug – not sure about the halo effect. I made a big batch and had it in the ‘fridge for several days to test stability and I did not experience that. I would start with mixing for longer next time and see if that helps. Glad you loved it, and duped the guests!ReplyCancel

  • WenonaHi. Glad to see your great recipes. About the coconut milk vs. coconut cream, I can see where the confusion would be. I’ve bought coconut milk (full fat) in a can from Walmart, put in the fridge and it separates out with the bulk being firm and I used this to whip up a mousse using an electric mixer. The brand that I like is Golden Star, only ingredients are coconut milk and water. I’d say it’s pretty difficult to tell the difference between the chocolate coconut mousse and chocolate mousse made with dairy cream when you add enough chocolate to cover coconut taste.ReplyCancel

  • Lee MarshallJust made this and wow (nice job Carrie)! I reduced the sugar a little so you really get the “dark chocolate” experience, and used less advocado (1/2 large), which is why I think mine’s ended up looking a little darker than the photo’s here. Will use more next time I think…

    Overall, very impressed with this!

    For anyone that’s interested I used Monk Fruit (luo han guo) extract as a sweetener. This has just started appearing in my local supermarket branded as Norbu Sweetener ( It (apparently) doesn’t have the bitter after taste of Stevia and (again apparently) is excellent for baking and doesn’t have the bowel effects that Xylitol can have. Can’t personally comment on this, just the marketing hype I’ve read…

    Anyone know the fat content of this one? I know they’re all good fats, but curious as could be quite rich calorically speaking?ReplyCancel

  • Lisa In My Pocket - ARE YOU ADDICTED TO CHOCOLATE? | Lisa In My Pocket[…] to make a tasty chocolate pudding using avocado, cocoa powder and a couple of other ingredients. CLICK HERE for one of my fav recipes from The Smarter Science of Slim […]ReplyCancel

  • JillIs Coconut Cream the same as Coconut Cream Concentrate? Can you use Raw Cacao instead of Cocoa? Not sure if there is a difference. Thanks!ReplyCancel

    • carrieJill – hard to tell without seeing it :-( What brand is it? Raw cacao is cocoa powder – just make sure it is unsweetened. Hope that helps!ReplyCancel

  • katejust made this , YUM, used 7 tbsp. xylitol and didn’t use peppermint as just wanted chocolate taste, I have frozen some to see what happens as too much for one person next time will cut recipe in halfReplyCancel

    • carrieHI Kate – glad you loved it! It will keep for several days in the ‘fridge, so I wouldn’t worry too much about freezing it.ReplyCancel

  • katewhen I made this I didn’t use the full amount of avocado ( 8oz as opposed to 13oz )as I didn’t have it and it has solidified in the fridge to a sort of fudge consistency still yummy though, so I chopped up almonds and pecans quite finely mixed into chocolate cream rolled up balls and dipped in coconut so when I want something I just grab 2 of these and yum, now I have a container of sane nut and coconut balls
    will try recipe again with correct amounts next time but this is a winner for meReplyCancel

  • - Serena Marie, RD dot com[…] Plus, I had the chance to try out a recipe I have been eye’in for quite some time: Minty Chocolate Pudding  made with AVOCADO!! Its hard to imagine that its even more delicious than it looks! Look at how […]ReplyCancel

  • AlvinAnother hit from Carrie. This is so tasty! I spilled the peppermint so it was a tad too minty. I also use powdered xylitol so it may have been a bit much. Can’t wait to make it again!ReplyCancel

  • Allison CarterI just made this-oh my goodness-I think I can survive chocolate cravings now!ReplyCancel

  • alyI made it for the first time yesterday. It is amazing! Best pudding I’ve had.ReplyCancel

  • Leek and Mushroom Quiche Cups » Carrie Brown | Life in the SANE lane[…] be set with one scrumptiously *SANE lunch to get you through the grizzliest of afternoons.  Add a little cup of this and you’ll be so happy you’ll wonder how – or why – you ever forced one […]ReplyCancel

  • Cindy E.Oh my! Everyone must try this pudding. I was craving some pudding but recently realized I have milk sensitivity. This recipe is the bomb!!! Its better than regular pudding. I used vanilla instead of mint since hubbys not fond of chocolate mint combo.
    Something I think you’ll find funny. I went online and ordered organic undutched cocoa powder and know I would be making a lot of things with chocolate. Found a great source for it and realized I could purchase more than twice as much powder for only a little bit more after doing the math for shipping. Will the quantity was listed in kilos. Oh yes I bought s kilo not knowing how much it was or the high volume. I was shocked when it arrived. My friends love me. The cocoa sourceReplyCancel