Chocolate-Avocado Pudding

Directions

1. 1.

   Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa 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.

2. 2.

   Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.

3. 3.

   Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

4. 4.

   Pudding can be made 3 days ahead. Cover and chill.