Chocolate-Avocado Pudding

This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.

This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.

Yield: Serves 8

• 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, optional

1. Scoop avocado flesh into a blender. (I used a Vitamix.)
2. Scrape in vanilla bean seeds; reserve pod for another use.
3. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
4. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
5. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
6. 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.

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

One Year Ago:

• Tate’s Shortbread

Two Years Ago:

• Warm Chocolate Puddings

Three Years Ago:

• Pretzel-Shortbread Bars
• Slow-Cooker Pear and Apple Butter

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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