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Chocolate-Avocado Pudding

4.4

(19)

Chocolateavocado pudding in a glass bowl topped with a dollop of whipped cream cacao nibs and some nuts.
Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski

Leave it to Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast. To keep the recipe vegan, skip the heavy cream and consider making dairy-free coconut milk whipped cream instead.

Editor’s note: 

As part of our archive repair project, this recipe has been updated to remove an insensitive reference to a religious site.

Recipe information

  • Yield

    Serves 6

Ingredients

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

Preparation

  1. 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.

    Step 2

    Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.

    Step 3

    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.

  2. Do Ahead:

    Step 4

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

Nutrition Per Serving

Calories (kcal) 290 Fat (g) 15 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 44 Dietary Fiber (g) 10 Total Sugars (g) 29 Protein (g) 4 Sodium (mg) 170
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