This avocado chia pudding parfait is a simple and delicious dessert made with chia seeds for fiber and protein, and avocado for filling fats and great texture.
Peppermint extract helps give the already green avocado pudding a festive flair, making this a great make-ahead breakfast or dessert throughout the holiday season or any time of year.
Jump to:
This chocolate avocado chia pudding recipe is one of those sweet treats that are great for every day or for special occasions.
The colors and the peppermint extract make me think Christmas and I think this would be a fun dessert for kids. Just don't mention the avocado to picky eaters.
Avocado is a fruit rich in nutrients with a versatile flavor that can be used for both sweet and savory applications.
I'm a big fan of avocadoes and have several recipes on my website for avocado lovers. For breakfast try my avocado toast with feta, or an avocado bagel sandwich.
For lunch and dinner try an avocado cilantro dressing for salads, creamy avocado sauce, avocado cilantro hummus, smashed chickpea avocado spread, crispy air fried panko avocado fries. And for dessert, I even have avocado brownies.
If you love the texture of avocado, you'll love what it does for this chocolate avocado chia pudding recipe. Whipping the avocado with melted chocolate results in a thick, silky, and luxurious pudding.
If you've made any of my overnight oats recipes you'll know I love chia seeds. They're full of fiber, antioxidants, calcium, protein, and omega 3’s.
Chia pudding is an easy dessert, breakfast, or snack to make and I enjoy coming up with new ways to make it.
I use this simple formula for chia pudding and it's perfect every time.
Mix:
- ¼ cup chia seeds
- 1 cup liquid
Chia pudding is simple in preparation but the key is to let it sit so the seeds can soak up the liquid they're sitting in - causing them to enlarge and get soft and plump. This takes a couple of hours.
Let the chia pudding sit for 5 minutes after mixing and then mix it again. This is important to help prevent the chia seeds from clumping together.
Avocado pudding also has a simple preparation - simply blend and serve. You can eat it immediately and enjoy the creamy and indulgent texture and flavors.
Quick points about this easy recipe:
- no cook
- meal prep friendly
- grab-and-go
- last for 4-5 days in the fridge
The avocado pudding doesn't go brown in the fridge, because it's blended with other ingredients and then fully covered by the chia pudding so that air doesn't get to it.
Is the avocado flavor overpowering?
No the avocado isn't overpowering. Avocado has a pretty neutral taste that is disguised by the white chocolate and peppermint extract in this recipe.
Optional: Refrigerate a can of full-fat coconut milk for this recipe. The coconut cream can be whipped for a topping for the parfait.
Ingredients
See the recipe card for exact amounts.
- chia seeds: you can use black or white chia seeds. I used to only be able to get these at specialty stores and Bulk Barn, but over the years my grocery stores now offer them, including Walmart.
- coconut milk: I like thick canned coconut for this recipe because you can refrigerate it and whip the cream for topping the parfait.
- avocado: ripe avocados are the key to the pudding aspect of this parfait. A ripe avocado will be soft enough to blend and will yield slightly when you press into it with your thumb. This adds creaminess and healthy fats to the recipe.
- white chocolate: takes chia pudding and avocado pudding into dessert territory. Add sweetness and contributes to a thicker silky texture.
- extracts: I use vanilla extract and peppermint extract for flavor.
- maple syrup: optional sweetener for the chia pudding. Because this is eaten like a parfait, I find the white chocolate in the avocado pudding sweet enough for me, but you can adjust this to your preference of course by adding maple syrup to the chia pudding.
Substitutions
- chocolate: try dark chocolate chips instead of white chocolate.
- milk: you can use any type of milk that you prefer. I don't like the taste of cow's milk but you use that if you like it. I like coconut milk, almond milk, cashew milk, or oat milk for my chia pudding recipes or overnight oats recipes.
Instructions
Prep Tips
For the chia pudding
- In a small bowl mix the chia pudding, milk, and peppermint extract.
- Let it sit for 5 minutes and then mix again to prevent clumps.
Cover and refrigerate the chia pudding for 4 hours or overnight.
Tip: You can add maple syrup to the chia pudding if you want to sweeten it.
For the avocado pudding
- Blend the avocado flesh in a food processor until smooth.
- Melt the white chocolate chips and blend them in, as well as the rest of the pudding ingredients.
Store the avocado pudding in the fridge until the chia seed pudding is ready. Cover the top with plastic wrap, pressing down onto the surface of the pudding.
Once the chia seed pudding has thickened, you can divide the puddings between the two to four cups or jars.
To serve the avocado chia pudding
- First add the avocado pudding.
- Layer the chia pudding on top.
Top with whipped topping if using or serve as is.
Tips for making avocado and chia pudding
What to serve with avocado chia pudding parfait
I like this avocado and chia pudding topped with a bit of whipped coconut cream but you could also top it with some thick Greek yogurt. Try serving this parfait with fresh fruit on the side or fresh berries on top.
For different versions of chia pudding, try this eggnog chia pudding or cherry chocolate chia pudding.
Storage
To store the parfait, layer the chia pudding on top of the avocado pudding to block an air getting to it. Cover with plastic wrap and store in the fridge for 4-5 days.
FAQs
To make this recipe vegan make sure to use vegan white chocolate chips.
Yes this pudding parfait can be stored in the fridge for up to 5 days.
Yes, try using dark chocolate chips instead of white chocolate chips in the avocado pudding recipe.
Recipe
Mint White Chocolate Avocado Chia Pudding
Ingredients
Chia Pudding
- ¼ cup chia seeds
- 1 cup coconut milk
- ¼ teaspoon peppermint extract
Avocado Pudding
- 2 large avocados
- ⅔ cups white chocolate chips melted and cooled
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- pinch of salt
Instructions
For the Chia Pudding
- In a container with a lid, stir together the chia seeds, coconut milk, and peppermint extract. Let sit for 5 minutes and then stir again to prevent clumping. Refrigerate overnight or for at least 4 hours.
For the Avocado Pudding
- In a food processor, blend the avocado until completely smooth.
- Melt and cool the white chocolate, then add it as well as the rest of the ingredients to the food processor. Blend until smooth and then refrigerate. (You can place plastic wrap on the surface of the pudding to refrigerate if you want. I just added a lid to my container and noticed a small amount of discoloring in the pudding. This won't happen once the chia pudding is layered on top.)
Assemble the Parfait
- In 2-4 small bowls or jars, divide the avocado pudding. Follow with the chia pudding.
- Serve as is with with whipped topping.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on April 18, 2019.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
A photo from the original blog post.
Did you make this recipe? Let me know!