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  • Writer's pictureMelissa Mathes



  • 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)


  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

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