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.

Print Recipe
Chocolate-Avocado Pudding with Caramelized Almonds
Vegetarian, Wheat Free, Gluten Free, Soy Free
Makes:   2 servings  
Makes:   2 servings  
  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


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.


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.

Share this Recipe: