Chocolate Avocado Pudding Recipe 455 Food

CHOCOLATE AVOCADO PUDDING

Steps:

• Bring a medium saucepan 1/3 full of water to a simmer over medium heat. Put the chocolate into a heatproof bowl, set it on the saucepan and turn off the heat. Let stand 5 minutes; stir the chocolate until smooth. Stir in the espresso powder. Cool to room temperature.
• Put the avocados, honey, cocoa powder, almond milk, vanilla and salt in a food processor and pulse until coarsely mixed. Add the melted chocolate mixture and process until very smooth.
• Spoon the mixture into 6 small dessert glasses and sprinkle chocolate shavings over the surface. Garnish with the raspberries.
• The pudding can be served immediately or covered tightly (without garnishes) and refrigerated for up to 4 hours.

CHOCOLATE AVOCADO PUDDING RECIPE BY TASTY

Steps:

• Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.
• Blend until smooth, scraping down sides as necessary.
• Serve immediately, or chilled.
• Enjoy!

CHOCOLATE AVOCADO PUDDING

Steps:

• Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.

CHOCOLATE, PEANUT BUTTER & AVOCADO PUDDING

Steps:

• Scoop the avocado flesh into a food processor. Add the chopped banana, prunes, almond or coconut milk, smooth peanut butter and cacao powder. Blend until smooth, adding a little more milk if the blade gets stuck. Scrape down the sides once or twice and blend again.
• Divide the mixture between 4 small glasses. Mix the coconut yogurt with the maple syrup or honey and top each pudding with a generous dollop. Finely grate a little dark chocolate over the top and chill for at least 1 hr.

CHOCOLATE-AVOCADO PUDDING

Steps:

• Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
• Divide pudding among eight 4-6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
• Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
• Do Ahead:
• Pudding can be made 3 days ahead. Cover and chill.