• 1 ripe avocado
  • 1 ripe banana
  • 1/4 cup cacao powder
  • 2 teaspoons vanilla
  • 2 tablespoons coconut nectar
  • 1 tablespoon coconut oil
  • 1 quart of strawberries


You will never guess what’s inside these strawberries that makes this chocolate pudding so rich and creamy!  I’ll give you a hint.  It’s a FRUIT, has all the essential amino acids necessary for the body to form a complete protein, provides the healthy kind of fats the body needs, and is loaded with vitamins, minerals and fiber!

Food science just gives me chill bumps!  I am always amazed at food facts such as these and not to mention it’s a little ol’ avocado!  Did the picture of the Avocado in the background give it away? Did you guess it right?

The fruit thing would have thrown me, too.  The avocado is a fruit because of the seed it contains.   It’s also considered a climacteric fruit like a banana because it matures on the tree but ripens after it’s off the tree.



A very important tip when eating an avocado is to make sure you scoop out the part of the avocado’s flesh closest to the outer skin. It’s actually the most dense in nutrients.


To see this recipe in action watch the video below starring Adriana!  In the video I used 1/2 cup of cacao powder and the pudding was so bitter. The recipe calls for only 1/4 cup of cacao powder. It took 1 packet of stevia and a few tablespoons of maple syrup to get it right.


Chocolate Stuffed Strawberries
Prep time

Total time


Serves: 15

  • 1 ripe avocado
  • 1 ripe banana
  • ¼ cup cacao powder
  • 1 teaspoon coconut oil
  • 2 tablespoons coconut nectar or maple syrup
  • 2 teaspoons vanilla
  • 1 quart of organic strawberries

  1. Wash and core strawberries so you can fill them. Slice a small sliver off bottom so berry sits flat.
  2. In food processor or Vitamix, blend all the ingredients till it is creamy.
  3. Taste to make sure banana is sweet enough. Sweeten to taste with stevia or coconut nectar.
  4. Pipe or spoon pudding in strawberries. Refrigerate till ready to eat.

Use tablespoon for the coconut oil first so that coconut nectar comes off with ease. The pudding will last in the refrigerator for a few days, but I would be surprised if there was any left over. I like to garnish the strawberries with toasted almond slivers and sometimes I add 1 teaspoon of almond extract. This pudding is one of my favorites to make for parties and I top it with my homemade “healthified granola”.


I hope you enjoy licking the pudding off your Spoonful of Health ,