Chocolate Avocado Chia Pudding

Chocolate Avocado Chia Pudding offers a delightful spin on the classic, tasty dessert made from one of the most nutritious superfoods on earth. Combining the healthy properties of chia pudding, the ever-so-sweet flavor of chocolate, and the earthy tang of the Mexican fruit we all adore—with only six ingredients and two main steps—this ambrosial dessert is an excellent option when you’re looking for a nutritious treat merging sweetness with a beloved flavor rarely found in sugary dishes.

Believe it or not, all three of these core ingredients trace their roots back to the same exact region: pre-Columbian Mesoamerica—a place whose civilizations knew how to make good dishes. Thousands of years ago, the Aztecs and Maya enjoyed both avocados and a bitter drink made from cacao beans, which was adopted by Europeans before being later transformed into the sweet treat we cherish.

Chia seeds, perhaps, bear the most interesting history of all. They were cultivated as a staple food by the Aztecs and the Maya, who regarded them as a sacred and sustaining crop used in religious rituals. Interestingly, the word chia is believed to have been derived from the Nahuatl word for either “oily” or “strong”, highlighting its twofold nature as both a rich source of Omega-3 fatty acids and its association with divine energy. After chia seeds faced suppression by Spanish conquistadors in an effort to restrict indigenous cultural practices, they were later revived by a recent science experiment in Argentina which labeled chia seeds as “superfoods” and kicked off a new era for them.

I certainly had a fun time testing out this new recipe and perfecting its proportions from scratch. I hope you find it to be a satisfying and creative blend of three distinct, history-packed ingredients not frequently seen in the same dish. Enjoy!

Ingredients

• 2 ripe avocados, mashed

• 1 cup milk

• 2 tablespoons maple syrup

• ¼ cup chia seeds

• ¼ cup cocoa powder

Instructions

1. In a large bowl, whisk together the milk, chia seeds, cocoa powder, and maple syrup until fully combined. Consider sifting the cocoa powder to remove potential clumps, as this can affect the pudding’s texture. If the cocoa powder already comes with a sweetener, reduce the amount of maple syrup to taste. Allow to cool in the refrigerator for at least two hours or overnight.

2. Either by hand or with a blender, mash the avocados until fully puréed. Then, working hastily to avoid oxidation, scoop the avocado purée into the pudding and mix until completely incorporated. Serve ideally within the first few days of its making, keeping the pudding refrigerated at all times.