DARK CHOCOLATE AVOCADO PUDDING

Ingredients

• 2 large avocados

• 1 vanilla bean split lengthwise or 3tsp. of vanilla extract

• 12oz. of Bakers unsweetened Chocolate Bar

• ½ cup pure maple syrup (to cut back on sugar, try ¼ cup)

• ¼ cup agave nectar

• ¼ cup of fresh orange juice

• ¼ cup of chopped hazelnuts

• ¼ tsp. salt

• ¾ cup of hot water (not boiling)

Instructions

1. Chop or break the chocolate into pieces and melt in a double broiler or place in a microwavable bowl for 10-second intervals stirring between each interval until melted. Let cool slightly (5 mins) before the next step

2. Scoop avocado into a blender, add vanilla bean (or extract), pour melted chocolate, maple syrup, agave nectar, orange juice and salt into a blender. Blend to a course puree. With the motor running slowly add the water, if not smooth and creamy yet add a little more orange juice to get the right consistency.

3. Divide pudding into 4-6oz. ramekins or small custard cups. Chill uncovered for at least 2 hours.

4. You could add whipping cream or not, but toss on the hazelnuts