Avoca-don’t mind if I do…
Have you ever tried zucchini bread? It sounds weird, right? But it’s delicious. Same goes here for the Avocado Chocolate Pudding. It’s something that feels like it shouldn’t be good, but in the end turns out to be amazing.
The natural fat in the avocado gives the pudding a creamy texture without using any dairy at all. It’s super quick and easy and can be made vegan if you really want (just substitute the honey for agave). You’ll need to find another option for the whipped cream on top, like coconut cream, but we’ll leave it up to you.
2 avocados, pits removed (obviously)
3/4 cup cocoa powder
1/4 cup honey
1/3 cup maple syrup
1 vanilla pod (or teaspoon vanilla)
1/3 cup fresh orange juice
1/4 cup toasted almonds, chopped
1 cup very hot but not boiling water
Add avocado, cocoa powder, honey, maple syrup, orange juice and vanilla to a blender.
Blend it together (it will be chunky)
Continue blending and slowly add the hot water until the pudding becomes creamy and smooth (use your gut on this one – add a little at a time)
Divide pudding into glasses or bowls and chill for three hours in the fridge
Remove from fridge, top with whipped cream and almonds and serve
*You can easily use booze in this one – just substitute the orange juice for a couple shots of whatever you like, bourbon for example. Cointreau has a nice orange flavour, by the way.
*If you are trying to go full vegan on this use agave instead of honey and coconut cream instead of whipped cream.
*This can be made a day or two ahead of serving. Just be sure to cover the bowls or whatever with plastic wrap and keep chilled.