We’ve been making this pudding for years, and it never ceases to please whenever I make it for company. It’s easy to throw together in the food processor, and it can be made ahead as well for the ultimate convenience.
I’ve even made it meal prep style and portioned it out in the small 1/4 cup sized mason jars for Tyler’s lunches. His pudding ‘snack packs’ are all the envy at lunchtime where he works.
And perhaps the biggest bonus of this pudding is it’s actually a healthy dessert. The base of this pudding is made from avocados, but I promise you can’t taste the avocado at all. Chocolate is a strong flavor, and when paired with hazelnuts, there’s no way avocado is going to get through all of that.
I’ve had lots of questions over the years about my avocado based desserts about whether or not you can taste it. But I can absolutely assure you, that in the 5 years I’ve been making desserts with avocado, not even a single person has ever known there was avocado in their dessert.
And I should say too that I’ve tested these desserts out on avocado haters, and they’ve never guessed what the secret ingredient is. So hopefully if you have some doubts about avocado in a dessert, that should help you out!
First of all, everything for this pudding gets tossed into a food processor.
Tip: If you have any skeptics in your house, be sure not to let them see the avocados going into the food processor, and they’ll never know.
Then you process the pudding until all the green bits of avocado are gone, and a silky smooth pudding appears. It helps to scrape down the sides a couple of times to make sure the cocoa powder gets fully mixed in.
Then it’s on to the toppings: I toast my hazelnuts in the oven at 250ºF for 20-30 minutes, or until they’re golden brown and smell very fragrant. After they’ve cooled, you want to rub what you can of the skins off because they’re bitter. Then roughly chop them, and set them aside.
For the whipped cream you can make 2 different textures depending on your preference. I wrote a whole post about Homemade Coconut Whipped Cream 2 Different Ways for more details.
I prefer a looser whipped cream if I’m keeping it for a couple of days because it continues to firm up as it sits. But if I’m serving it right away, I like to make the firmer version of coconut whipped cream which is listed in the recipe below.
The pudding can be made ahead and kept for a couple of days in the fridge. The nuts can also be toasted and chopped ahead, and kept in an airtight container. I personally like to make the coconut whipped cream right before serving because it’s just like normal whipped cream, meaning fresh is always best for the ultimate texture.
- 2 just ripe avocados, pitted and peeled yielding 8 ounces of fruit
- ½ cup cocoa powder
- ⅔-3/4 cup Grade A amber maple syrup, add to taste
- 3 Tablespoons toasted hazelnut oil
- ⅛ Teaspoon sea salt, a large pinch
- 1 Tablespoon vanilla extract
- 2 cans coconut milk, chilled
- 2 Tablespoons Grade A amber maple syrup
- pinch of sea salt
- 1 Tablespoon vanilla extract
- 1 cup roughly chopped toasted hazelnuts, see notes
- 1-2 ounces grated chocolate, optional see notes, about ½ regular sized chocolate bar
- Place all the ingredients for the chocolate hazelnut pudding into a food processor. Secure the lid and process until the pudding is completely smooth, stopping to scrape down the sides 1-2 times.
- Transfer the pudding to an airtight container. Store it in the refrigerator until you're ready to serve, or 2-3 days.
- When you're ready to serve the pudding make sure you have all your toppings ready to go.
- Then make the coconut whipped cream by scraping off the hardened cream from the top of the two cans of chilled coconut milk.
- Place the hardened cream into an electric mixer, and whip the cream until it's fluffy and smooth, 2-3 minutes. Then add the maple syrup, sea salt, and vanilla extract. Whip the cream again to combine, then serve it with the pudding and toppings.
- You can also assemble the pudding into individual bowls by placing the pudding in first, then adding a dollop of whipped cream, and finally sprinkling on the toppings.
I toast my hazelnuts in the oven at 250ºF for 20-30 minutes, or until they're golden brown and smell very fragrant. After they've cooled, you want to rub what you can of the skins off because they're bitter. Then roughly chop them, and set them aside.
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