Chocolate-Avocado Pudding

Adapted for Kosher cooking from Bon Appetit


  • 2 large avocados, pits removed
  • 1 vanilla bean, split lengthwise
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup pure maple syrup
  • 1/2 cup agave
  • 1/4 cup orange juice
  • 1/2 teaspoon kosher salt
  • cacao nibs or chopped hazelnuts, for garnish (optional)


  • Scoop avocado flesh into a blender, and scrape in vanilla bean seeds. Add the cocoa powder, maple syrup, agave nectar, orange juice and salt, and blend (adding more orange juice if necessary) until smooth and creamy
  • Divide pudding among eight small (4-6oz) bowls, and move them to the fridge to chill, uncovered, for at least 2 hours
  • If you’d like, garnish with cacao nibs or chopped nuts and serve. The pudding will last in the fridge for around three days.

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