Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Ingredients
6 Servings
2
1
¾
½
¼
¼
½
1½
¼
Preparation
-
Step 1
Scoop avocado flesh into a blender and scrape in seeds from vanilla bean; 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, whisk cream in a medium bowl to soft peaks and spoon over pudding; top with cocoa nibs and/or hazelnuts.
Step 4
Do Ahead: Pudding can be made 3 days ahead. Cover and keep chilled.