Avocado Chocolate Fruit Dip

charcuterie board of cookies, pretzels, graham crackers, banana slices, raspberries, blueberries and strawberries with healthy chocolate fruit dip

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5 from 8 reviews

This Vegan Chocolate Fruit Dip is lightly sweet and made with avocados, cocoa powder, maple syrup, and vanilla. A healthy dessert that’s perfect for dipping fresh fruit, cookies, crackers, pretzels, and more. Paleo friendly recipe.


Units Scale

Chocolate Dip

  • 2 large ripe avocados, pitted and peeled
  • 1/3 cup to 1/2 cup pure maple syrup*
  • 2/3 cup unsweetened cocoa powder (cacao powder may be subbed)
  • 1/2 tablespoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons non-dairy milk, to thin as needed

For Dipping

  • strawberries, blueberries, raspberries, sliced bananas
  • pretzels
  • graham crackers
  • crunchy cookies


  1. In a small food processor bowl or blender cup, add avocado, maple syrup, cocoa powder, vanilla extract and salt.
  2. Blend ingredients until smooth – you may need to scrape down the sides of the bowl or cup a couple of times with a spatula.
  3. Thin as needed: If you’d like to thin out the fruit dip, add milk 1 tablespoon at a time, to thin to desired consistency. I used 2 tablespoons.
  4. Serve: Transfer dip to small serving bowl. Serve with assorted fruits, graham crackers, pretzels, crunchy cookies and more. Enjoy!


SWEETNESS LEVEL – you may need to adjust the sweetness to your liking. Feel free to add another tablespoon or so of maple syrup to reach your desired sweetness.

STORAGE – store in an airtight container in the refrigerator for 2-3 days. Place a piece of plastic wrap directly on the surface for ultimate freshness. Give it a good stir the next day and day after.

Servings based on about 1/4 cup of dip per serving.