Creamy Mexican Dark Chocolate Avocado Pudding
A luscious, dairy-free Mexican dark chocolate pudding blended with rich avocado oil, warm cinnamon, and coconut milk in 12 minutes.
This decadent dessert marries intense dark chocolate with warm Mexican canela and creamy coconut milk. Rich avocado oil provides a glossy, velvety emulsion without any dairy or refined sugars. Blended smooth and lightly chilled, it delivers a deeply satisfying chocolate treat in minutes.
Ingredients
Every ingredient is a real Clearshelf product, scored- 9390 g 100% dark chocolate, finely chopped
- 883/4 cup coconut milk, shaken well
- 913 tbsp maple syrup
- 972 tbsp avocado oil
- 881 tsp ground cinnamon
- 1 pinch fine salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Finely chop the 100% dark chocolate into small shavings and place into a heatproof bowl so it melts evenly. (2 minutes)
- 2
In a small saucepan over medium-low heat, warm the coconut milk until steaming around the edges, about 2 to 3 minutes. Pour the warm milk over the chopped chocolate and let stand for 1 minute to soften. (3 minutes)
- 3
Whisk the warm coconut milk and chocolate together vigorously until completely melted, uniform, and glossy. (1 minute)
- 4
Pour the chocolate mixture into a high-speed blender, then add the avocado oil, maple syrup, ground cinnamon, and fine salt. Blend on high for 1 to 2 minutes until fully emulsified, thick, and velvety. (2 minutes)
- 5
Divide the pudding evenly into 4 small glass ramekins and place in the freezer for 4 minutes to chill and set softly before serving. (4 minutes)
For an even firmer pot-de-crème texture, refrigerate the ramekins for 30 minutes before serving. Leftovers can be covered and stored in the refrigerator for up to 4 days.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.