Vegan hazelnut chocolate pudding with avocado

Vegan hazelnut chocolate pudding with avocado: a creamy dessert with cocoa, hazelnuts, maple syrup and almond milk – quickly blended and pleasantly nutty.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 315 kcal per serving
• Protein: 4 g
• Fat: 25 g
• Carbs: 18 g

Ingredients

• 1 avocado
• 2 tbsp maple syrup
• 50 ml almond milk
• 20 g hazelnuts
• 2 tbsp cocoa powder
• 1 pinch of sea salt

Method

You’ll need: frying pan · blender · chopping board · knife

1. Halve the avocado, remove the stone and put the flesh in a blender.
2. Add the cocoa powder, maple syrup, almond milk and sea salt. Blend everything until the mixture is smooth and creamy.
3. Check the texture and blend a little longer if needed to make the pudding extra smooth.
4. Roughly chop the hazelnuts and toast them briefly in a dry frying pan until fragrant.
5. Divide the pudding between small bowls and chill it briefly if you like.
6. Serve the pudding topped with the toasted hazelnuts.

Good to know

When it needs to be quick but still taste like a proper dessert, this pudding is right up my street. Creamy, chocolatey and pleasantly nutty – with very little effort.

Swaps

Maple syrup → date paste (also provides fibre) | Almond milk → unsweetened oat milk (also contains carbs and fibre; contains gluten unless labelled gluten-free) | Hazelnuts → walnuts (contain omega-3 fatty acids) | Avocado → banana (adds carbs and natural sweetness)

Allergens

Contains tree nuts (hazelnuts, and almonds from the almond milk). Suitable for children in small portions; in pregnancy, fine in normal amounts. Keep nut allergies in mind, of course.

Dairy-free recipes