Chocolate-Avocado Pudding with Caramelized Almonds

Lori Hartnett Leave a Comment

Yes, there is nutritious avocado hiding in this chocolate dessert. Swap out toasted almonds for the caramelized almonds; either way they add crunchy texture. Watching your calories? Skip the whipped cream.

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Chocolate-Avocado Pudding with Caramelized Almonds
Vegetarian, Wheat Free, Gluten Free, Soy Free
Makes:   2 servings  
Ingredients
Makes:   2 servings  
Ingredients
Instructions
  1. PLACE almond milk, avocado, cocoa powder, brown sugar and vanilla in blender container. Blend until smooth, scraping sides of container. Spoon into two serving dishes. Cover; refrigerate until ready to serve.
  2. HEAT sugar in small skillet over medium-high heat. When sugar begins to melt, reduce heat to medium; add nuts. Stir constantly until nuts are coated and light golden brown. Turn out onto waxed paper; cool. (Store in container at room temperature.)
  3. JUST before serving, top with whipped cream and sprinkle with caramelized nuts.
Fresh Tips

HOW TO

To make whipped cream: Pour 8 oz. whipping cream in deep medium bowl; add 1 to 2 tablespoons powdered sugar. Beat with electric mixer, beginning on low speed and increasing to high as cream thickens. Continue until fluffy, being careful not to over beat.

MAKE VEGAN WHIPPED CREAM

Refrigerate 1 (14 oz.) can of full fat coconut milk upside-down overnight, or at least 6-8 hours. Carefully scoop out the solids at top and place in deep bowl; reserve liquid to drink or for making a smoothie. Add 1/4 cup vegan powdered sugar and 1 teaspoon vanilla extract; beat 1-3 minutes or until fluffy.

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