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This decadent chocolate hazelnut pudding transformed my dessert game when I discovered how avocados create the most velvety texture without any dairy. The rich chocolate flavor paired with toasted hazelnuts delivers a gourmet dessert experience that happens to be packed with nutrients.
I first created this recipe when looking for a healthier alternative to store bought puddings loaded with preservatives. My chocolate loving friends were shocked when I revealed the secret ingredient was avocado. Now it's my go to impressive but easy dessert for dinner parties.
Ingredients
- Ripe avocados: the perfect base for creating silky smooth texture while adding healthy fats
- Cocoa powder: provides deep chocolate flavor without added sugar choose Dutch processed for smoother taste
- Maple syrup: natural sweetener that complements the chocolate flavors beautifully
- Toasted hazelnut oil: the game changing ingredient that infuses authentic nutty flavor throughout
- Sea salt: enhances all the flavors especially the chocolate
- Vanilla extract: adds warmth and complexity to the dessert
- Coconut milk: creates the perfect dairy free whipped topping
- Toasted hazelnuts: add wonderful texture contrast and visual appeal
- Grated chocolate: gives that professional finishing touch that makes everyone reach for seconds
Step-by-Step Instructions
- Blend the pudding base:
- Add avocados, cocoa powder, maple syrup, hazelnut oil, sea salt, and vanilla extract to your food processor. Process until completely smooth, stopping occasionally to scrape down the sides with a rubber spatula. This usually takes about 2 minutes to achieve that silky texture.
- Chill the pudding:
- Transfer your chocolate mixture to an airtight container and refrigerate for at least 1 hour. This allows the flavors to meld together and the pudding to set to the perfect consistency. The pudding keeps beautifully for 2–3 days in the refrigerator.
- Prepare coconut whipped cream:
- Open your chilled coconut milk cans and carefully scoop out only the solid cream portion from the top. Place this hardened cream in your mixer bowl and whip on medium high speed until light and fluffy. Add maple syrup, salt, and vanilla, then continue whipping until well incorporated.
- Assemble your dessert:
- Layer pudding in serving dishes, add a generous dollop of coconut whipped cream, and sprinkle with toasted hazelnuts and grated chocolate. For best presentation, use clear glasses to showcase the beautiful layers.
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The hazelnut oil in this recipe completely transforms the flavor profile. I discovered this trick when experimenting with various nut butters and oils. The concentrated hazelnut essence distributes evenly throughout the pudding, creating a Nutella like flavor without any processed ingredients.
Selecting Perfect Avocados
The success of this pudding relies heavily on your avocado selection. Look for avocados that yield slightly to gentle pressure but aren't mushy. If your avocados are underripe, place them in a paper bag with a banana to speed ripening. Overripe avocados with brown spots inside will affect both the color and flavor of your pudding.
Making Ahead and Storage
This chocolate hazelnut pudding actually improves with a little time in the refrigerator. The flavors deepen and meld together beautifully after about 4 hours of chilling. For best results, store the pudding and coconut cream separately until serving time. The pudding will keep well for up to 3 days refrigerated in an airtight container. The coconut cream is best used within 24 hours but can be rewhipped if it separates.
Ingredient Substitutions
If you cannot find hazelnut oil, substitute with 3 tablespoons of hazelnut butter blended with 1 tablespoon neutral oil. For nut allergies, sunflower seed butter creates a surprisingly good alternative flavor profile. The maple syrup can be swapped for honey if not vegan, or coconut sugar dissolved in 3 tablespoons of warm water. If avocados are not available, very ripe bananas can work but will add banana flavor notes.
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Frequently Asked Questions
- → Can I make this pudding without avocados?
The avocados are essential for the creamy texture of this pudding. If you're looking for an alternative, you could try using soaked cashews blended until very smooth, though this will change the flavor profile and may require adjusting other ingredients.
- → How do I know when my coconut milk is properly chilled?
For the best coconut whipped cream, refrigerate your cans of coconut milk overnight or for at least 12 hours. When properly chilled, the cream will separate and solidify at the top of the can, making it easy to scoop out.
- → Can I use a different type of oil instead of hazelnut oil?
Yes, you can substitute with another neutral oil like coconut oil, though you'll lose some of the hazelnut flavor. To maintain the nutty profile, consider adding a teaspoon of hazelnut extract or increasing the amount of toasted hazelnuts as a topping.
- → How can I tell if my avocados are at the right ripeness?
For this pudding, you want avocados that are just ripe - slightly soft when gently squeezed but not mushy. They should yield to gentle pressure but still have some firmness. Overly ripe avocados might give the pudding a stronger flavor.
- → Is this pudding suitable for people with food allergies?
This dessert is naturally dairy-free, gluten-free, and vegan (depending on the chocolate used for garnish). However, it does contain tree nuts (hazelnuts), so it's not suitable for those with nut allergies. Always check your ingredient labels, particularly the cocoa powder, to ensure they meet your dietary needs.
- → How long will the coconut whipped cream hold its shape?
The coconut whipped cream will hold its shape for several hours in the refrigerator. For best results, whip it just before serving. If prepared in advance, it may need a quick re-whip to restore its fluffy texture.