Chocolate pudding ice blocks

Chocolate pudding ice blocks

Nutrition know-how

Total serving



1 medium ripe avocado, seeded and peeled
0.125 cup chocolate chips, melted
1.5 tablespoon cocoa powder
1.5 tablespoons maple syrup
1.5 tablespoons nut butter of choice
0.5 teaspoon pure vanilla extract
0.5 cup plant-based milk of choice, vanilla flavour
0.5 pinch of salt


  • Scoop the avocados into a blender along with the melted chocolate chips, cocoa powder, maple syrup, nut butter, vanilla, plant-based milk, and sea salt. Blend until smooth. Pour into ice block moulds and freeze overnight, or for at least 9 hours.
  • To remove the ice blocks, let them sit at room temperature for a few minutes until the moulds are loose enough to pull out.
  • Optionally add your favourite toppings such as melting the additional chocolate chips together with the coconut oil. Drizzle on the ice blocks and sprinkle the crushed nuts on top.

Alternatively, you can enjoy this as pudding in non-ice block form. After you blend the mixture, scoop it into a bowl, or individual bowls, and chill in the fridge for at least 4 hours.

These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.

Recipe adapted from:

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