Special Chocolate Pudding

March 2, 2016


I made this for a movie night last week… and everyone enjoyed them (including my husband)… guess the secret ingredient?



I love treats that truly taste good (and not just in a “I’m eating healthy so this is my best case scenario” kind of way). I like that you can prep this ahead of time (great for school/work lunches) and it is great for dinner parties because this recipe makes 8 servings in 4 oz ramekins (don’t do 8 oz servings for 4 people like I did – it’s super rich and pretty hard to finish… despite how good it tasted). Ok so how do you make this sneaky tasty treat? Here we go….


Avocado Chocolate Pudding
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Avocado Chocolate Pudding
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Whipped Cream
  1. Scoop flesh from avocados and put in a blender with seeds from vanilla bean.
  2. Add cacao powder, maple syrup, agave, orange juice and kosher salt and start to puree.
  3. While blender is still running, gradually pour in 3/4 cup hot water (but not boiling), until smooth and creamy (you can also add more orange juice if the 3/4 cup water isn't enough).
  4. Chill pudding for at least 2 hours and up to 3 days (cover once set).
  5. Serve with whipped cream (make by whipping heavy whipping cream with vanilla) and sprinkle with cacao nibs and hazelnuts. If you want to go the vegan route, I recommend refrigerating a can of full fat coconut milk and whipping it in a chilled bowl for 30 seconds or so and adding vanilla for an easy dairy free substitute!
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