Oreos. Toaster Strudels. Easy Cheese with Ritz crackers. S’mores Pop Tarts.

These foods were the stuff of my childhood.

But the one with the most memories attached?

Jello chocolate pudding.

Making instant chocolate pudding out of that blue box was a special time in my childhood.

In fact, I can’t remember one a visit to my Memaw’s house that I didn’t eat Jello chocolate pudding straight out of her jade green Tupperware bowl.

Waiting for it to thicken for five minutes in the fridge was an eternity!

And when my mom put Jello pudding cups in my lunchbox?

I felt like the coolest kid at school as I meticulously licked every speck of pudding off the foil lid.

Real Food Pudding Cups

I want my kids to have those same warm-and-fuzzy food memories — but without the processed aspect of it.

The peeps attend a charter school two days per week (we homeschool the rest of the time), so two days per week I’m packing lunches. And they LOVE getting these pudding cups in their lunches for a nourishing, satiating dessert!

My No-Jello chocolate pudding is pretty special because it has a secret.

Real maple syrup replaces refined sugar and high fructose corn syrup; and avocados provide the perfect creamy texture.

Just five ingredients. No powdered mixes, dairy, or thickeners necessary!

No-Jello Chocolate Pudding Cups

Here’s what you need:

• 2 large, ripe avocados
• 6 tablespoons maple syrup
• 3-4 tablespoons raw cacao powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon sea salt

Here’s how to do it:

Slice the avocados in half, remove the seed, and scrape the fruit into a blender or food processor.

Add the remaining ingredients. Process on medium speed until all ingredients are mixed well and the pudding is creamy.

Transfer to four jelly jars with lids (4-ounces each). Store in the fridge until ready to pack in a lunchbox or picnic.

Wasn’t that the easiest recipe ever?! And it doesn’t take any longer than making Jello pudding from the box!

Are you ready to make some Real Food, No-Jello Chocolate Pudding Cups?