Chocolate Avocado Pudding

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.

2 large avocados, pits removed
1 vanilla bean, split lengthwise
¾ cup unsweetened cocoa powder
½ cup pure maple syrup
¼ cup agave nectar
¼ cup orange juice, freshly squeezed
½ tsp. kosher salt
1½ cups heavy cream (optional)
¼ cup cocoa nibs and/or hazelnuts, chopped

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.

Divide pudding among eight 4-6 oz ramekins or small bowls and chill, uncovered, at least 2 hours.

Just before serving, whisk cream in a medium bowl to soft peaks and spoon over pudding; top with cocoa nibs and/or hazelnuts.

Makes 6 servings.

Do Ahead: Pudding can be made 3 days ahead. Cover and keep chilled.