Remember that time you swore off sweets and vowed to do better by your health? It all goes out the window when you're confronted with a meal-ending double-chocolate cake and a traitorous fork or two, amirite? But dessert doesn't have to be so ominous. Lonny's go-to food guru Diana Yen created this recipe so you can have your cake pudding and eat it too. You'll never guess what the secret ingredient is...ok, we'll tell you. It's avocados! Plus a bit of coconut milk for all the vegans in the house, packing this dairy-free concoction with omega 3s, which are great for your hair and nails. Espresso powder adds depth, and a garnish of cacao nibs gives every bite a delightful, slightly bitter crunch. Who knew indulging could be so good for you?
Chocolate-Espresso Avocado Pudding with Whipped Coconut Cream
For the chocolate pudding:
- 2 large Hass avocados, peeled, pitted, and diced
- ⅓ cup coconut milk
- ½ cup unsweetened cocoa powder
- ½ cup agave nectar or honey
- 2 teaspoons vanilla extract
- 1 teaspoon ground espresso
For the whipped coconut cream:
- ½ cup coconut cream, chilled
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- cacao nibs, for garnish
Make the pudding:
Place the avocado, coconut milk, cocoa powder, agave nectar, vanilla extract, and ground espresso in a food processor. Blend until smooth, scraping down the sides every so often. Refrigerate the pudding for 30 minutes or until chilled.
Make the whipped coconut cream:
Place the bowl of an electric mixer in the refrigerator for 10 minutes. Then place the bowl in the mixer with the whisk attachment fitted, and beat the coconut cream until fluffy, about 30 seconds; add the powdered sugar and vanilla, and continue to beat until smooth, 1 minute. Serve on top of bowls of pudding, and garnish with cacao nibs.