Chocolate Avocado Pudding Recipes

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.

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

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.

Steps:

• Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
• Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
• Chill in refrigerator for texture and flavor to develop, at least 1 hour.

Steps:

• In a food processor, blend all the ingredients until completely smooth.
• Chill, covered, in the fridge at least 30 minutes - overnight will do well.
• Place in serving bowls, garnish and enjoy.
• Does not include chill time.

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.

Steps:

• Using a blender or magic bullet, place all the ingredients into the container and blend until all is combined and is thick. If you need more milk, add a little at a time. Remember this is not a smoothie, it's pudding. A very rich pudding.
• Pour into 6 individual dessert dishes, cover and place in fridge for about a half hour. Store in fridge but must be eaten within one day.
• Enjoy!
• Makes 6 petite but very rich tasting servings.

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.