Berry Chocolate Chia Pudding

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
Avocado and almond butter add richness to this chocolate pudding.
4.16 from 86 votes
Course Breakfast, Dessert
Difficulty Easy
Servings 4 servings
Daily Dozen


  • ½ ripe Haas avocado, halved and pitted
  • 1 ¼ cups strawberries or blueberries (or other berries of choice)
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons almond butter
  • ½ cup Date Syrup
  • 1 ½ cups Almond Milk
  • ¼ cup chia seeds
  • garnish berries, slivered almonds, cacao nibs optional


  • Scoop out the flesh from the avocado and place it in a high-speed blender or food processor. Add the berries, cocoa powder, almond butter, Date Syrup, and Almond Milk. Blend until completely smooth and then pour into a bowl. Whisk in the chia seeds until they’re evenly distributed. 
  • Cover and refrigerate for at least 8 hours. Divide the pudding among four small dessert bowls, garnish as desired, and refrigerate for 20 minutes before serving.


Note: Let this pudding sit overnight or at least 8 hours in the fridge before serving. 
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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