Chocolate-Avocado Pudding

5 from 4 votes

The avo-choco combo makes for an exceptionally smooth pudding. Gluten-free, egg-free, refined-sugar-free, and easily made vegan.

Prep Time10

Cook Time5

Total Time45

Course: Dessert

Cuisine: American

Keyword: avocado, chocolate, pudding

Servings: servings

Author: Justine Kelly

Heat the oven to 350°F.
On a sheet pan, spread the pistachios in an even layer. Toast in the oven until lightly browned and fragrant, about 5 minutes. Transfer to a plate to cool.
While the pistachios toast, prepare the pudding.

Cut the avocado in half. Remove the pit, and scoop out the flesh.
If using, cut the vanilla bean in half lengthwise and scrape out the seeds; set aside the seeds for the pudding and reserve the bean for another use.
In a blender, combine the orange juice, maple syrup, cocoa powder, avocado, vanilla seeds or extract, chile powder, if using, and 1/3 cup hot water. Season lightly with salt and blend until smooth.
Transfer the pudding to individual bowls and refrigerate until chilled, 30 to 40 minutes.
Shortly before you are ready to serve the pudding, whip the cream.

In a large bowl with a whisk or electric hand mixer, or in the bowl of a standing mixer fitted with a whisk attachment on high speed, beat the heavy cream until soft peaks form.

Remove the pudding from the refrigerator. Top with the whipped cream, cacao nibs, and pistachios. Using a peeler, shave chocolate curls over the cream, sprinkle with as much cayenne as you like, and serve.

Suggested chile powder: pasilla negro or guajillo (optional).

From your pantry:
Kosher salt, sugar (optional).

Tools:
Peeler, whisk, optional, large bowl or stand mixer or electric hand mixer, blender, sheet pan.