This Avocado Mint Chia Pudding is a great way to make use of a ripe avocado. It tastes like mint and is full of fiber and healthy fats—top it with chocolate and it’ll taste like mint chocolate chip!
Repeat after me: avocado. mint. chia. pudding. MINT CHIA PUDDING PLUS AVOCADO. It’s a match made in heaven, really.
My original plan was to make some sort of chia pudding recipe, but then something magical happened. I was scrolling through recipes I created last year, and when I came across my chocolate mint avocado pudding, a light bulb went off. Why not combine the two recipes—chia pudding AND avocado pudding. Yes, yes, SO MUCH YES.
Oh and a liiiiiittle bit embarrassing, but I ate all four cups of chia pudding myself. Not all at once but… I did *softly pats self on back*.
The truth is, I love chia pudding, even though I typically end up eating it as an afternoon snack rather than breakfast (holla savory breakfast club!). It’s filling and the texture is awesome and it’s full of fiber. What’s not to love? Oh! And there are so many different flavor combinations, it’s impossible not to like it. This recipe is for when you have a ripe avocado you’ve been dying to use, but you’ve already eaten avocado toast (I mean, avocado toast is the obvious first choice, right?).
If you’ve never made chia pudding before, let me tell you: it’s freaking simple and kind of impossible to screw up. The only way you can mess it up is if you add too much liquid, but lucky for you, I’ve already figured out the perfect proportions for the perfect chia pudding.
You’ll start by combining all of the ingredients EXCEPT the chia seeds in a blender and pulsing for at least 30 seconds. You want the dates to be crushed into as small of pieces as possible. Then—and this is important—you must strain the mixture. Otherwise, you’ll be left with date bits and unwanted chunks in your pudding—no good. After you strain it you’ll stir in the chia seeds by hand, pour the mixture into individual cups or glasses and refrigerate them for a few hours.
Before you eat the pudding you’ll top it with dark chocolate. Why? Because the only thing better than mint is mint chocolate. <—fact.
Avocado Mint Chia Pudding
- 1 ripe avocado
- 5 pitted dates
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
- 1/4 tsp cinnamon*
- 2 cups almond milk or coconut milk
- 1/2 cup + 2 tbsp chia seeds
- Combine avocado, dates, syrup, vanilla, peppermint, cinnamon, and milk together in a blender or food processor.
- Blend until everything is combined and then strain mixture into a bowl, allowing any date bits to be left out.
- Stir in the chia seeds by hand.
- Pour mixture into individual cups and refrigerate for at least 2 hours or overnight.
- Sprinkle with chocolate and enjoy!