Chocolate hardly seems like the obvious vehicle for healthy nutritional goodness, but the ‘hook’ here is so obvious that it feels innovative: rather than trying to deny or fight the chocolate element of a treat, you instead focus on improving and maximizing every other element of that dish. Out goes the sugar; the heavy dairy component of your typical whipped dessert is diminished. (Hey, they’re getting plenty of milk already.) In its place, you power the dish–and replicate the texture of a mousse–by leveraging…vegetables? Something like that: creamy fruits, starches, legumes–yams, avocado, bananas, even edamame if you’d like–do the heavy lifting, giving the dish a creamy sweetness without any of the bad (but good) stuff. They don’t know what’s in it and can’t tell the difference, right? And at 6PM–or 6AM, for that matter–after the long grind of parenting, the pudding will feel more than sufficient for you; it’ll be downright indulgent.
Check out our other healthy toddler snack ideas!
Healthy Chocolate Pudding for Kids (and Parents, Too!)
If you’re looking for a chocolatey treat that feels indulgent but is secretly packed with nutrition, this one’s for you. This healthy chocolate pudding recipe is smooth, creamy, and rich—but without the refined sugar or dairy you’ll find in store-bought versions. It’s perfect for toddlers, big kids, and adults alike, and it takes just a few minutes to throw together.
Whether you serve it as a quick breakfast, lunchbox side, or satisfying snack, this pudding hits the sweet spot (literally) while being loaded with fiber, healthy fats, and plant-based protein. No weird powders or hard-to-find ingredients—just real food that tastes like dessert.
What’s in This Healthy Chocolate Pudding?
This recipe keeps it simple and clean, with just a handful of wholesome ingredients:
- Banana – Adds natural sweetness and creaminess.
- Avocado – Provides that silky texture along with healthy fats and fiber.
- Unsweetened cocoa powder – For rich, chocolate flavor without added sugar.
- Maple syrup – Optional, for just a touch of extra sweetness.
- Vanilla extract – Rounds out the flavor.
- Milk of choice – Helps blend everything to pudding-like consistency.
How to Make It
You’ll be amazed at how fast and easy this pudding comes together:
- Blend it all – Toss the ingredients in a blender or food processor.
- Adjust the consistency – Add more milk if needed for a smoother texture.
- Chill (or don’t!) – You can serve it right away, but it firms up nicely in the fridge after an hour or two.
- Serve and enjoy – Spoon into kid-sized bowls, or pack it in lunch containers for later.
Quick Tips
- No banana? Try dates or a bit more maple syrup instead.
- Make it a breakfast bowl by topping with granola, berries, or chia seeds.
- Double it! This recipe is easy to scale up and keeps well in the fridge for a couple of days.
FAQs
Is this pudding safe for babies or toddlers under 1?
Yes—just skip the maple syrup for babies under 12 months. The rest of the ingredients are all appropriate for a well-established solid-eater.
Can I make this ahead of time?
Definitely. It stores well in the fridge for up to 48 hours. Just give it a stir before serving.
Will my kid taste the avocado?
Not at all. Once it’s blended with banana, cocoa, and vanilla, the avocado flavor disappears—leaving only creamy goodness behind.
Can I use a different milk?
Yes! Almond, oat, soy, dairy—all work fine. Just pick one that suits your family’s dietary needs.
How To Make Chocolate Pudding Healthy For Kids
Description
Fruits, vegetables, legumes, and, yes, chocolate come together in this whipped, mousse-like treat that doesn't hide vegetables; it helps them!
Ingredients
Instructions
Prep
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With a fork, poke all over the sweet potato to vent. Microwave on High for six (smaller) to seven (bigger) minutes. When finished cooking, cut the potato in half lengthwise to vent. Allow to cool.
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If using edamame, boil the edamame to doneness, cooking them roughly two minutes past recommended duration listed on the package. Drain.
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When the sweet potato is cool enough to handle, pull the skin off and push/squeeze the insides of the potato out into a medium-sized bowl; add the innards of the avocado, the banana, and the edamame to the bowl. With a fork, mash all until softened.
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Next, add in a fistful of chia seeds, a few shakes of cardamom, a small splash of vanilla extract, a drizzle of maple syrup (if using unsweetened chocolate), and the amount of chocolate you are okay with your child having (melt first if using cocoa bars). Pour in your milk and mix just enough so that contents of the bowl are distributed throughout.
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Using a hand mixer,* blend on low until the mixture is smooth and clumps are broken up. If the mix is still too thick, add a splash of your milk as needed.
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Recommended: refrigerate for at least an hour before serving–it helps the pudding thicken a bit. But it’s totally okay to serve immediately.
Serve
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Serve on its own, or top with sliced fruits, particularly tarter ones your kiddo may be somewhat resistant to (i.e., raspberries). Pro tip: give them a spoon.
I typically serve as a side dish at breakfast, where it goes great with french toast or pancakes, and you can use any lingering pieces of the carb to scoop up the remains of the pudding for your child. It also can do heavy lifting at lunch, where it can provide nutrients and fiber in the guise of dessert.
Adapt
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Not much needed here, but a little sea salt and whipped cream for yourself won’t hurt.
Nutrition Facts
Servings 6
Serving Size 1
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Potassium 1000mg29%
- Total Carbohydrate 18g6%
- Dietary Fiber 9g36%
- Sugars 15g
- Protein 4g8%
- Vitamin C 19 mg
- Calcium 200 mg
- Iron 2 mg
- Magnesium 102 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
