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
- Scoop avocado flesh into a blender. (I used a Vitamix.)
- 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.
Note: Pudding can be made 3 days ahead. Cover and chill.
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thebrookcook 