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Ingredients
- 2 large avocados, pits removed
- 1 vanilla bean, split lengthwise
- 3/4 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup
- 1/4 cup agave nectar
- 1/4 cup (or more) fresh orange juice
- 1/2 teaspoon kosher salt
- 1 1/2 cups heavy cream (optional)
- 1/4 cup cocoa nibs and/or chopped hazelnuts
Details
Servings 6
Adapted from bonappetit.com
Preparation
Step 1
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.
Do Ahead: Pudding can be made 3 days ahead. Cover and chill.
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