Chocolate Avocado Pudding

Bon Appetit magazine shared this recipe in the most recent issue, and I have made it a couple of times already. It is smooth like pudding, and satisfying like a dessert should be. I have used Hershey’s cocoa and Special Dark, and prefer the dark chocolate version, but that wasn’t surprising to me. If you leave off the whipped cream, this is vegan, dairy free and sugar free.

Chocolate Avocado Pudding

2 large avocados

1 t vanilla

3/4 c unsweetened cocoa powder

1/2 c pure maple syrup

1/4 c agave nectar

1/4 c fresh orange juice

1/2 t salt

3/4 c hot water

Scoop the flesh of avocados into a blender and add all the ingredients except the water. Blend to a coarse puree and add the hot water and more orange juice until the desired consistency is reached. Divide among 6 ramekins and chill for at least two hours, up to three days covered. Blend 1 1/2 c heavy whipping cream and one tablespoon of powdered sugar until stiff peaks form and dollop over the pudding, sprinkle with cocoa nibs.