Recipe Detail Page
Chocolate-Avocado Pudding with Hazelnuts and Sea Salt
It’s hard to believe this smooth, rich pudding contains no dairy or eggs. And with some crunchy roasted hazelnuts and flaky sea salt, it’s a knockout dessert by any standard. To roast the nuts, place blanched raw hazelnuts in a baking dish and bake at 350°F (177°C) until golden brown, 10 to 12 minutes.
4 ripe avocados, about 8 oz (225 g) each
2/3 cup (150 mL) unsweetened cocoa powder, sifted
1/3 cup (80 mL) agave syrup
1/3 cup (80 mL) maple syrup
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) finely grated orange zest
1/4 tsp (1 mL) fine sea salt
1 1/4 cups (310 mL) unsweetened almond milk
Chopped roasted hazelnuts and Maldon sea salt to garnish
1. Peel and seed avocados. Coarsely chop flesh and place in a food processor with cocoa, agave, maple syrup, vanilla, orange zest and salt. Blend, stopping and scraping down bowl at least once, until smooth. With motor running, slowly add almond milk until combined. Transfer to airtight container and press plastic wrap against top of pudding. (Pudding can be made and refrigerated up to 1 day in advance.)
2. Serve in ramekins sprinkled with hazelnuts and Maldon sea salt.
What to Serve
- 750 ml bottle$19.10