Chocolate-Avocado Pudding

bon appétit dessert avocado chocolate healthy breakfast vegan vegetarian maple syrup winter pescatarian wheat/gluten-free peanut free soy free kosher quick & easy

N/A

Serves 6

Source

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 vanilla bean seeds; 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, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

Pudding can be made 3 days ahead. Cover and chill.