Dessert Dukkah + Raw Chocolate Avocado Pudding

Serves 2

15 Minute Prep Time

By Jessie Snyder on April 10, 2015 , categorized in Dessert

By Jessie Snyder. Originally posted on her blog Faring Well

We can’t say no to chocolate puddings. Blogger Jessie Snyder brings an innovative dessert dukkah mix (Egyptian spice blend of toasted nuts and seeds), into this chocolate avocado pudding recipe. As she said, “Perfectly sweet and chocolate-y, you would never guess this pudding has nutritious ingredients, without processed sugar. Topped with whipped coconut cream and a sweet dukkah mix, this dessert will curb your sweet tooth and make your taste buds oh so very happy.”

dukkah-avocado-pudding1

dukkah-avocado-pudding2

Ingredients

  • Pudding Ingredients :
  • 1 medium avocado
  • 2 Tbsp cacao powder
  • Pinch of cinnamon
  • ½ tsp vanilla extract
  • ½ cup plain almond milk
  • 2 Tbsp maple syrup
  • Dessert Dukkah :
  • ¼ cup raw macadamias
  • ¼ cup raw pistachios
  • 2 Tbsp raw cacao nibs
  • 2 Tbsp dried coconut
  • 1 tsp coconut sugar
  • ¼ tsp cinnamon
  • Whipped Cream :
  • 1 can full fat coconut milk chilled
  • Drizzle of maple syrup

Preparation

  1. Pudding

    1. Make the pudding by blending all the pudding ingredients together and then chilling until ready to serve. Place in airtight container and eat within 1 day.
  2. Dukkah

    1. Make the dukkah by roughly chopping the nuts (for a coarser texture) or whirling them around in the food processor (for a finer texture).
    2. Toss with the remaining ingredients and sprinkle on all things dessert dukkah worthy, such as this whipped cream topped pudding. Store extra in an airtight container in the pantry.
  3. Coconut Whipped Cream

    1. Make the coconut whipped cream by chilling your can of full fat coconut milk for 24 hours, or longer, to allow the cream to separate from the coconut water.
    2. Open and scoop out the thick cream, transfer it to a bowl you have had chilling in the freezer (for at least 10 minutes before whipping), and whip with a beater for 4 to 5 minutes (or until nice and fluffy).
    3. Add a drizzle of maple syrup while beating to sweeten the cream a bit. Serve right away or store in an airtight container in the refrigerator until ready to use. It may thicken/harden more in the refrigerator and require a few minutes of thawing on your countertop before serving. Best if used within 4 to 5 days.
  4. Assemble Pudding

    1. Top your pudding with coconut whipped cream and dessert dukkah and ENJOY.
Jessie Snyder

Jessie Snyder

Hi there! I’m Jessie Snyder, the recipe maker over at Faring Well. I seek to live a balanced, plant based, whole foods lifestyle. My recipes reflect this as well as my goal to use only organic, non-GMO ingredients to support our health and environment. When I’m not in the kitchen I like to run long distances, go on camping adventures, and hang with my best bud (my husband, Scott, a.k.a. the best recipe taster around).

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