Ingredients
The following ingredients have 5 Servings
- 2 just ripe avocados, pitted and peeled yielding 8 ounces of fruit
- 1/2 cup cocoa powder
- 2/3-3/4 cup Grade A amber maple syrup, add to taste
- 3 Tablespoons toasted hazelnut oil
- 1/8 Teaspoon sea salt, a large pinch
- 1 Tablespoon vanilla extract
- 2 cans coconut milk, chilled
- 2 Tablespoons Grade A amber maple syrup
- pinch of sea salt
- 1 Tablespoon vanilla extract
- 1 cup roughly chopped toasted hazelnuts, see notes
- 1-2 ounces grated chocolate, optional see notes, about 1/2 regular sized chocolate bar
Instruction
- Place all the ingredients for the chocolate hazelnut pudding into a food processor. Secure the lid and process until the pudding is completely smooth, stopping to scrape down the sides 1-2 times.
- Transfer the pudding to an airtight container. Store it in the refrigerator until you’re ready to serve, or 2-3 days.
- When you’re ready to serve the pudding make sure you have all your toppings ready to go.
- Then make the coconut whipped cream by scraping off the hardened cream from the top of the two cans of chilled coconut milk.
- Place the hardened cream into an electric mixer, and whip the cream until it’s fluffy and smooth, 2-3 minutes. Then add the maple syrup, sea salt, and vanilla extract. Whip the cream again to combine, then serve it with the pudding and toppings.
- You can also assemble the pudding into individual bowls by placing the pudding in first, then adding a dollop of whipped cream, and finally sprinkling on the toppings.
