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chocolate avocado pudding

Chocolate-Avocado Pudding

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

Course Dessert
Cuisine American
Keyword avocado, chocolate, pudding
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 45 minutes
Yield 4 servings
Calories 384 kcal
Author Justine Kelly

Ingredients

  • 2 tablespoons shelled unsalted pistachios
  • 1 large ripe avocado preferably organic
  • 1/2 vanilla bean
  • 1/3 cup fresh orange juice
  • 3/8 cup pure maple syrup
  • 1/3 cup cocoa powder
  • 1/4 teaspoon chile powder optional
  • 1/2 cup heavy cream omit for vegans
  • 2 teaspoons cacao nibs
  • 1 ounce dark chocolate
  • cayenne pepper optional, to taste

Instructions

Toast the nuts.

  1. Heat the oven to 350°F.
  2. 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.
  3. While the pistachios toast, prepare the pudding.

Make the pudding.

  1. Cut the avocado in half. Remove the pit, and scoop out the flesh.
  2. 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.
  3. 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.

  4. Transfer the pudding to individual bowls and refrigerate until chilled, 30 to 40 minutes.
  5. Shortly before you are ready to serve the pudding, whip the cream.

Make the whipped cream.

  1. 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.

Serve

  1. 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.

Recipe Notes

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.