Baking and desserts · Contemporary
Avocado Chocolate Pudding with Orange Blossom
Silky dairy-free chocolate avocado pudding balanced with cocoa, maple, citrus, and a restrained touch of orange blossom.
Jump to recipe15 min prep · 0 min cook
Before you start
- Use avocados that yield gently to pressure and have no fibrous or browned flesh.
- Orange blossom water is potent; too much can taste soapy.
Complete recipe
Avocado Chocolate Pudding with Orange Blossom
4 servings
Ingredients
- 2 large ripe avocados
- 1/3 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/4 cup unsweetened oat or almond milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon culinary orange blossom water
- 1/4 teaspoon fine salt
- 1 teaspoon finely grated orange zest
- Berries or cacao nibs, to serve
Step-by-step instructions
- Scoop the avocado flesh into a food processor. Add cocoa, maple syrup, milk, vanilla, orange blossom water, and salt.
- Blend for 1 full minute, scrape the bowl, and blend again until completely silky with no green streaks.
- Taste and add another tablespoon milk if needed for a softer texture. Add orange blossom water only by the drop if you want a stronger floral note.
- Divide among four small glasses and chill for at least 1 hour.
- Finish with orange zest, berries, or cacao nibs immediately before serving.
Tips for the best results
- Use avocados that yield gently to pressure and have no fibrous or browned flesh.
- Orange blossom water is potent; too much can taste soapy.
Make ahead, storage, and leftovers
Press reusable wrap directly on the pudding surface and refrigerate for up to 2 days.
Frequently asked questions
Does it taste like avocado?
Ripe neutral-flavored avocado mostly disappears behind cocoa and maple, especially after chilling.
Can I use honey?
Yes, although the pudding will no longer be vegan and may taste slightly sweeter.