Chocolate Hazelnut Pudding (Print Version)
# Ingredients:
→ Chocolate Hazelnut Pudding
01 -
2 ripe avocados, pitted and peeled (8 ounces fruit)
02 -
1/2 cup cocoa powder
03 -
2/3-3/4 cup Grade A amber maple syrup, to taste
04 -
3 tablespoons toasted hazelnut oil
05 -
1/8 teaspoon sea salt
06 -
1 tablespoon vanilla extract
→ Coconut Whipped Cream
07 -
2 cans coconut milk, chilled
08 -
2 tablespoons Grade A amber maple syrup
09 -
Pinch of sea salt
10 -
1 tablespoon vanilla extract
→ Toppings
11 -
1 cup roughly chopped toasted hazelnuts
12 -
1-2 ounces grated chocolate (optional)
# Instructions:
01 -
Place all ingredients for the chocolate hazelnut pudding into a food processor. Secure the lid and process until completely smooth, stopping to scrape down the sides 1-2 times.
02 -
Transfer the pudding to an airtight container. Store in the refrigerator until ready to serve, or for 2-3 days.
03 -
When ready to serve, prepare all toppings and set aside.
04 -
Scrape the hardened cream from the top of the two cans of chilled coconut milk. Place the hardened cream into an electric mixer, and whip until fluffy and smooth, about 2-3 minutes.
05 -
Add the maple syrup, sea salt, and vanilla extract to the coconut cream. Whip again to combine thoroughly.
06 -
Assemble individual servings by placing pudding in each bowl, adding a dollop of whipped cream, and sprinkling with hazelnuts and grated chocolate.
# Notes:
01 -
For best results, chill coconut milk cans overnight to ensure proper separation of cream.
02 -
Toast hazelnuts at 350°F (175°C) for 8-10 minutes until fragrant and skins begin to loosen.