Chocolate hazelnut pudding

Chocolate hazelnut mousse

Avocado in a pudding? Sounds crazy, I know.

But the only kind of crazy it really is is crazy good.

The trick is in using just enough chocolate and sweetener to mask the taste (and it doesn’t take a lot), so you’re left with just the velvety creaminess.

This is a mostly raw, dairy-free yet dreamy creamy chocolate pudding you can whip up in two minutes.

Here’s how to make it for two:

  • 2 medium avocados (1.5 large or 4 baby)
  • 1/2 cup raw hazelnut milk
  • 2 tablespoons maple syrup or brown rice syrup
  • 2 tablespoons organic cocoa powder
  • 1 tablespoon lecithin powder
  • 1 teaspoon vanilla powder
  • ½ teaspoon salt
  • a little water


  1. Peel and stone the avocados, chop up, and place in blender jug along with the hazelnut milk and maple syrup.
  2. Blend until you have a smooth, creamy consistency with no lumps, adding a little more water if necessary to achieve this.
  3. Add the cocoa powder, lecithin powder, vanilla powder and salt and blend again until fully mixed.
  4. Taste and add a little more cacao powder if you desire a more chocolatey taste, or more syrup for added sweetness.

The lecithin is not necessary but it makes this even creamier and is also great for helping the liver process fats.

Same with the vanilla…but vanilla just makes things extra special.

I can’t think of a dessert recipe that isn’t better for a sprinkling of vanilla powder in the mix.

Same is true of salt – but in this case a tiny sprinkling is all you need.

Final insider tip: this makes a great breakfast! #Decadent

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