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Healthy Kids Cook: Chocolate-Avocado Pudding

Good food made easy

PCC Healthy Kids Cook 


ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. In this season’s Healthy Kids Cook, we’re focusing on quick and easy meals that you and your family will love making at home. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a quick, filling, fresh and fun recipe featuring seasonal fruits and vegetables. 

This month's recipe is a chocolate lover's dream! Jackie invited Jodi Brothers from KJR 95.7 The Jet and her son's best friend, Coco, to make decadent Chocolate Avocado Pudding. A heart-healthy dessert that can be made in mere minutes? Dreams can come true! With a blend of two fruits, Fair Trade cocoa powder, a touch of honey and almond milk, this creamy pudding has a purely decadent flavor and texture created from remarkably healthy ingredients. It's also a delicious gluten-free and dairy-free option. 

Dessert inspiration

Just in time for Valentine's Day, we've got a fabulous roundup of desserts to share with your sweetheart (and to satisfy your sweet tooth). 

Also, don't miss our allergy-friendly dessert options and our roundup of dessert tips from a master baker



Recipe: Decadent Chocolate-Avocado Pudding


2 ripe avocados, pitted and peeled
1 large ripe banana
1/2 cup unsweetened cocoa powder
6 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup almond or non-dairy milk


Combine all ingredients in a blender or food processor and blend until creamy and smooth. Add more non-dairy milk to thin, if needed.

Divide pudding evenly between six serving dishes. Cover with plastic wrap (pressing the wrap down on the pudding to prevent a skin from forming) and chill in the refrigerator for at least two hours.

Each serving: 210 cal, 11g fat (2g sat), 0mg chol, 65mg sodium, 32g carb, 7g fiber, 19g sugars, 3g protein

Recipe by Jackie Freeman, PCC Chef

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