This recipe is very satisfying, it lasts a few days in the refrigerator and no one can tell its base is avocado! The grated zest adds a nice gourmet touch, you can’t really taste the cayenne, you’re not supposed to; it just adds another layer of taste. The salt, cayenne, cacao nibs and even the vanilla are there to lend complexity and richness of flavor to the recipe, it’s what takes plain chocolate pudding and elevates it to Pots de Crème Au Chocolate! Serve plain or top with a dollop of Cashew Crème.
- 2 Medium size ripe avocados
- Agave nectar to taste (start with 1/4- 1/2 cup, or used soaked dates, or maple syrup which is not raw)
- 1 vanilla bean or 1 teaspoon vanilla extract
- Pinch of sea salt
- dash cayenne
- 1 teaspoon of dried or fresh orange zest
- 1-2 tablespoons raw cacao nibs (optional)
- 3-4 tablespoons raw cocoa powder (or to taste)
- Water-enough so blender will run smoothly, about 1/4 cup or a little more
In a blender, blend well. Put in ramekins and refrigerate. Tastes even better the day after you make it.
Variation: This recipe tastes wonderful without the chocolate in it as well, it tastes like vanilla pudding! But it’s a very GREEN vanilla pudding.
Note: I grated the zest the night before I used it and I left it out for the night to dry in the air. It was perfect the next day. If you are crazy for the taste of orange zest you could use more than 1 teaspoon as this was fairly subtle- you could taste it, but it wasn’t overwhelming. It was 1 teaspoon when fresh, when dry the volume is reduced.
Note: When you put the pudding in each ramekin, smooth the top with a spatula and clean around the edge with a paper towel so your presentation is pristine.