DARK CHOCOLATE AVOCADO PUDDING
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)
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
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.
Divide pudding into 4-6oz. ramekins or small custard cups. Chill uncovered for at least 2 hours.
You could add whipping cream or not, but toss on the hazelnuts
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