Avocado for some might surprise when combining with cacao and serving as a decadent pudding.  But when you think of avocado creamy texture and neutral flavour, it will easy take on the chocolate flavour and mousse texture required.

Serves 8

Ingredients

2 avocado, halved and stone removed

1 vanilla bean, split lengthwise

¾ cup raw cacao powder

½ cup pure maple syrup

¼ cup agave nectar

1 orange, zest of 1 and juice ¼ cup

½ tsp salt

Method

To serve -  1½ cup chilled coconut cream

¼ cup cocoa nibs (optional)

Method

Scoop avocado flesh into a blender and scrape in vanilla bean seeds.

Add cocao 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 ramekins or small bowls and chill (uncovered) at least 2 hours.

Just before serving, whip coconut cream in a medium bowl to soft peaks and spoon generously over pudding, sprinkle over cacao nibs, if using.