Chocolate Avocado Pudding Recipe By Tasty Recipes

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CHOCOLATE-AVOCADO MOUSSE



Chocolate-Avocado Mousse image

I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. -Kelly Kirby, Mill Bay, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup refrigerated sweetened coconut milk
1/4 cup maple syrup
1/4 teaspoon vanilla extract
2 medium ripe avocados, peeled and pitted
1/4 cup baking cocoa

Steps:

  • Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.

Nutrition Facts : Calories 181 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein.

CHOCOLATE-AVOCADO MOUSSE



Chocolate-Avocado Mousse image

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

1/2 cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish

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



Chocolate Avocado Pudding image

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

2 large avocados - peeled, pitted, and cubed
½ cup unsweetened cocoa powder
½ cup brown sugar
⅓ cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon

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



Chocolate-Avocado Pudding image

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

2 large avocados, pits removed
1 vanilla bean, split lengthwise
3/4 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1/4 cup agave nectar
1/4 cup (or more) fresh orange juice
1/2 teaspoon kosher salt
1 1/2 cups heavy cream (optional)
1/4 cup cocoa nibs and/or chopped hazelnuts

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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