Dark Chocolate Avocado Pudding
This pudding is so rich and silky－few people will guess the secret ingredient!
Ingredients
- 2 ripe avocados, pitted
- ½ cup (40g) unsweetened cocoa powder
- ½ cup (100g) packed brown sugar*
- ⅓ cup milk of choice (I use unsweetened vanilla almond)**
- 1 teaspoon (5ml) vanilla extract
- Optional add-ins: ⅛ teaspoon cinnamon and dash of cayenne if you like the flavor of Mexican hot chocolate!
- Optional for serving: flaky sea salt, whipped cream, chocolate shavings, and/or cinnamon
Instructions
- Blend all the ingredients together, including cinnamon and cayenne if using, and then refrigerate for 30 minutes (longer is fine). Helpful hint: If the mixture seems too thick for your blender, add a teaspoon or two of milk at a time to thin, and scrape down the sides and stir a few times. ***
- When ready to serve, top with flaky sea salt, fresh whipped cream (or whipped topping of choice), chocolate shavings, and/or a sprinkle of cinnamon.
- Storage: Covered tightly or stored in an airtight container, the avocado pudding will maintain freshness for 3-4 days.
Notes
*Adjusting the sweetness: If you prefer a deep dark chocolate flavor, start with 60g of brown sugar and taste. Then increase in 20g increments until your desired sweetness is achieved.
**Milk options: We taste-tested with almond milk, coconut milk, and dairy milk and felt the unsweetened vanilla almond had the best flavor and mouthfeel. However, feel free to use what you like and have on hand.
***Blender options: For smoothest texture, I like using a Nutribullet, just like you would for a smoothie. A traditional blender, which is what we used during our cooking competition, may not get this pudding as smooth, although adding more milk, teaspoon by teaspoon, can help get the ingredients blended. I've also used a mini food processor.
**Milk options: We taste-tested with almond milk, coconut milk, and dairy milk and felt the unsweetened vanilla almond had the best flavor and mouthfeel. However, feel free to use what you like and have on hand.
***Blender options: For smoothest texture, I like using a Nutribullet, just like you would for a smoothie. A traditional blender, which is what we used during our cooking competition, may not get this pudding as smooth, although adding more milk, teaspoon by teaspoon, can help get the ingredients blended. I've also used a mini food processor.
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