Photo of Chocolate Pudding with Almond Crunch Recipe courtesy of Mary Nolan, Bon Appétit Executive Chef


Chocolate Pudding with Almond Crunch

Dairy-free twist on a classic family favorite.



Serving size







Make Pudding:

  1. Heat Silk in microwave in a glass liquid measuring cup until hot but not boiling, about 30-40 seconds. Stir in chopped dates and espresso powder. Allow this mixture to soak at least 5 minutes and then add to blender and mix on high until very smooth.
  2. Add avocado, cocoa powder, 4 tablespoons maple syrup, and 1/4 teaspoon salt. Blend until smooth, occasionally scraping down sides. Transfer to a container with lid and refrigerate at least one hour and up to 24.

    Make Almond Crunch:

  3. In a small, heavy saucepan heat 2 tablespoons maple syrup over medium heat. Add almonds and stir with a heat-proof spatula to coat. Continue to cook and stir frequently until almonds are golden brown and syrup is reduced and coating almonds, about 4-5 minutes.
  4. Immediately transfer to non-stick surface such as a silicone baking mat or parchment paper and sprinkle with a generous pinch of kosher salt. Allow to cool completely and roughly chop.


  5. Mix Silk yogurt alternative with remaining teaspoon maple syrup in a small bowl. To serve, divide pudding into small dishes and top with yogurt mixture and almond crunch. Serve with fresh berries if desired.


  • 1 cup Silk Unsweet Almondmilk

  • 4 Medjool dates, about 1/4 cup, pitted and coarsely chopped

  • 1/2 tsp instant espresso powder (optional)

  • 1 medium-size, ripe avocado

  • 1/2 cup unsweetened cocoa powder

  • 6 TBSP, plus 1 tsp pure maple syrup, divided

  • 1/4 tsp kosher salt, plus more for sprinkling

  • 1/4 cup slivered almonds

  • 1/2 cup Silk Plain Almondmilk dairy-free yogurt alternative

  • Fresh berries, for garnish