Chocolateavocadopudding Recipes
CHOCOLATE AVOCADO PUDDING
Saw this at the market the other day. The ingredients were simple and it looked delicious! Many substitutes abound (liquid, sweetener, spices). Vary amounts to taste!
Provided by ki8deslr
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 45.9 g, Fat 26.3 g, Fiber 13.4 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 22.6 mg, Sugar 28.1 g
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 MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield four 3/4 cup servings or six 1/2 cup servings
Number Of Ingredients 7
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.
CHOCOLATE AVOCADO PUDDING
With 2 avocado trees, I am always on the look-out for good recipes. I found this in the December 2014 O Magazine. I am not clear whether this is 2 large Haas or buttery Florida style avocados....experimenting will tell.
Provided by Ambervim
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 326.6, Fat 19.7, SaturatedFat 3.8, Cholesterol 2.1, Sodium 19.6, Carbohydrate 43.4, Fiber 11.7, Sugar 27, Protein 5.1
CHOCOLATE AVOCADO PUDDING RECIPE BY TASTY
Here's what you need: large ripe avocados, dark chocolate cocoa powder, dark chocolate, almond milk, maple syrup, vanilla extract, salt
Provided by Crystal Hatch
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 550 calories, Carbohydrate 50 grams, Fat 40 grams, Fiber 14 grams, Protein 7 grams, Sugar 25 grams
CHOCOLATE-AVOCADO PUDDING
Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, "good"-fat-filled, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.
Categories Bon Appétit Dessert Avocado Chocolate Healthy Breakfast Vegan Vegetarian Maple Syrup Winter Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
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.
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