Nutella Pudding

Nutella Pudding

Serves: 4

Ingredients

• 2 avocados
• ½ cup cocoa powder
• ¾ cup maple syrup (Grade A)
• 2 Tablespoons toasted hazelnut oil
• pinch of sea salt

Coconut Whipped Cream:

• 1 can coconut milk
• 2 Tablespoons maple syrup (Grade A)

Garnish:

• toasted, chopped hazelnuts and finely chopped dark chocolate

Instructions

1. Place all of the ingredients for the pudding into the food processor fitted with the chopping blade. Process until smooth 2-3 minutes, scraping down the sides once or twice.
2. Combine the whole can of coconut milk and maple syrup in the bowl of an electric mixer, and beat until soft peaks form, about 15 minutes.
3. Serve the pudding with whipped cream, toasted hazelnuts, and chopped chocolate.
4. The pudding and whipped cream will keep separately for 3-4 days in the fridge, just whisk the whipped cream before serving.

Notes

You can use honey instead of maple syrup. Start with ½ cup and sweeten to taste from there. If the pudding is a little thick, add a few tablespoons of coconut milk

Content and Image from gi365.info