Vegan hazelnut chocolate pudding

Vegan hazelnut chocolate pudding with avocado, cocoa and hazelnut butter: creamy, quick to make and pleasantly satisfying.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 5 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 1 avocado
• 2 tbsp cocoa powder
• 2 tbsp hazelnut butter
• 3 tbsp maple syrup
• 50 ml almond milk
• 1 tbsp hazelnuts
• 1 pinch of salt

Method

You’ll need: blender · chopping board · knife

1. Halve the avocado, remove the stone and put the flesh in a blender.
2. Add the cocoa powder, hazelnut butter, maple syrup, almond milk and salt.
3. Blend everything until creamy, until you have a smooth, thick pudding with no lumps.
4. If the mixture is too firm, add a little more almond milk and blend briefly until the texture is right.
5. Spoon the pudding into glasses and chill thoroughly in the fridge.
6. Before serving, sprinkle with chopped hazelnuts and enjoy cold.

Good to know

When it needs to be quick but should still taste like dessert, this pudding is just right. Creamy, chocolatey and pleasantly nutty. Especially good straight from the fridge.

Swaps

Maple syrup → date paste (more fibre, whole-fruit sweetness); almond milk → coconut milk from a carton (creamier, usually a little higher in fat); hazelnut butter → almond butter (milder flavour, also provides vitamin E); hazelnuts → walnuts (more omega-3 fatty acids in the form of ALA).

Allergens

Contains tree nuts (hazelnuts, and almonds in the almond milk). Generally suitable for children, but best in small portions because of the cocoa and nuts; during pregnancy it's fine in normal amounts.

Dairy-free recipes