Chocolate-Avocado Pudding

Name: Chocolate-Avocado Pudding
Yield: 6 Servings
Ingredients: 2 large avocados, pits removed; 1 vanilla bean, split lengthwise; ¾ cup unsweetened cocoa powder; ½ cup pure maple syrup; ¼ cup agave nectar; ¼ cup (or more) fresh orange juice; ½ teaspoon kosher salt; 1½ cups heavy cream (optional); ¼ cup cocoa nibs and/or chopped hazelnuts

Gjusta, Venice, CA6 ServingsSource

pudding dessert avocado chocolate gluten-free dairy-free vegan healthyish

Ingredients

2 large avocados, pits removed

1 vanilla bean, split lengthwise

¾ cup unsweetened cocoa powder

½ cup pure maple syrup

¼ cup agave nectar

¼ cup (or more) fresh orange juice

½ teaspoon kosher salt

1½ cups heavy cream (optional)

¼ cup cocoa nibs and/or chopped hazelnuts

Method

Scoop avocado flesh into a blender and scrape in seeds from vanilla bean; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.

Divide pudding among eight 4–6 oz. ramekins or small bowls and chill, uncovered, at least 2 hours.

Just before serving, whisk cream in a medium bowl to soft peaks and spoon over pudding; top with cocoa nibs and/or hazelnuts.

Do Ahead: Pudding can be made 3 days ahead. Cover and keep chilled.