by The Culinistas
Our pudding gets its creamy texture from puréed, folate-rich avocado, which produces and maintains new cells. The fats in avocado help lower the risk of heart disease, improve cholesterol levels, and contain several anti-inflammatory benefits for the body, particularly for the cardiovascular system. Our pudding is made with agave nectar, an alternative to processed sugar that is great for keeping blood sugar levels low. A hit of cocoa powder reduces inflammation and improves blood sugar levels, cholesterol, and blood flow.
Prep Time: 15 mins
Cook Time: 10 mins
Serves 4 to 6
1 cup pecan halves, roasted
1 cup agave nectar, divided
¼ cup + 2 TB extra virgin olive oil, divided
½ tsp urfa
1½ cups unsweetened cocoa powder, divided
2 ripe avocados, peeled, pits removed
Salt, to taste
1. Preheat the oven to 350ºF.
2. In a medium mixing bowl, add pecans, ¼ cup agave, 2 TB olive oil, urfa, and season with salt. Mix to coat each pecan evenly and transfer onto a parchment-lined baking sheet. Bake until golden brown, 10 to 12 minutes.
3. While still hot, transfer the pecans to a mixing bowl and toss with ½ cup cocoa powder, until each pecan is fully coated. Set aside and let cool completely.
4. In a food processor or blender, add avocado, remaining 1 cup cocoa powder, remaining ¾ cup agave, remaining ¼ cup olive oil, and salt to taste. Blend to a smooth and pudding-thick consistency. If the pudding is too thick, adjust consistency with a few tablespoons of cold water.
5. Divide the pudding by spooning into individual serving bowls and garnish with candied pecans.
A special thanks to Sylvie Rosokoff for the beautiful photograph.