Leave it to Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast. To keep the recipe vegan, skip the heavy cream and consider making dairy-free coconut milk whipped cream instead.
As part of our archive repair project, this recipe has been updated to remove an insensitive reference to a religious site.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
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.
Step 2
Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
Step 3
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:
Step 4
Pudding can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Recipe notes
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