Avocado and chocolate pudding with caramel sauce

Avocado and chocolate pudding with caramel sauce
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, plus cooling and chilling

You’ll be instantly hooked on this dreamy avocado dessert: the holy trinity of chocolate, peanut butter and caramel paired with creamy avocado.

Or, check out our collection of vegetable cakes, made with beetroot, carrot, pumpkin, courgette, and even parsnip.

Nutrition: per serving

Calories
587kcals
Fat
48.7g (20.9g saturated)
Protein
7.9g
Carbohydrates
26.8g (24.5g sugars)
Fibre
5.1g
Salt
0.4g
Calories
587kcals
Fat
48.7g (20.9g saturated)
Protein
7.9g
Carbohydrates
26.8g (24.5g sugars)
Fibre
5.1g
Salt
0.4g

Ingredients

For the caramel sauce

  • 100g caster sugar
  • 50g butter, cut into small pieces
  • 6 tbsp double cream
  • 2 tbsp lemon juice
  • ½ vanilla pod, sliced lengthways and seeds scraped, or 2 tsp vanilla bean paste

For the pudding

  • 3 extra-ripe avocados
  • ½ vanilla pod, sliced lengthways and seeds scraped, or 2 tsp vanilla bean paste
  • 130ml milk
  • 70g smooth peanut butter
  • 20g cocoa powder
  • 30g caster sugar
  • 100ml double cream
  • 2 tbsp salted roasted peanuts, roughly chopped

You’ll also need

  • Blender or food processor

Method

  1. For the caramel sauce, heat a heavy-based pan over a medium-high heat, then sprinkle over half the sugar so the base is evenly covered. Once the sugar starts to turn golden and caramelise, sprinkle over the remaining sugar to caramelise it too. Don’t be tempted to stir – just gently swirl the pan to help the sugar caramelise evenly.
  2. Remove from the heat, then carefully whisk in the butter bit by bit. Be careful – the mixture may spit. Add the cream and lemon juice, then gently whisk and return to the heat. Keep whisking over the heat to help the mixture combine and become smooth again. Remove from the heat, stir in the vanilla, then allow to cool (see Make Ahead).
  3. For the pudding, remove the flesh from the avocados, then whizz in a blender or food processor with the vanilla, milk, peanut butter, cocoa and sugar until very smooth. Divide among 6 serving dishes, then cover and chill for at least 1 hour (see Make Ahead).
  4. Using a balloon whisk, whip the cream to medium peaks (the very tips of the peaks should just flop over then you remove the whisk). Top the pudding with the cream, then pour over the caramel sauce and sprinkle with chopped peanuts to serve.

delicious. tips

  1. Make the caramel sauce up to 1 week ahead. Cover and chill until ready to use. The pudding will keep covered and chilled for up to a day.

  2. Avos are notoriously tricky to catch at the moment of perfect ripeness – one day hard, the next over-ripe and discolouring inside – but innovations in controlling the ripening mean many are now sold as ‘ready to eat’. If ripening at home, check for ripeness by pulling the stem – it should come away easily to reveal green flesh.

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