Topped with candied avocado blossoms, this chocolate pudding is the ultimate dessert for National Avocado Day. Plus, this avocado pot de crème recipe is simple to make — here’s how to impress at your next dinner party.
Sweet and decadent, this simple avocado pot de crème recipe is one of my favorite summer treats. Now, I know what you may be thinking — avocado for dessert? But hear me out. Once you’ve had a spoonful of this healthy, chocolate-y, plant-based pudding, I guarantee you’ll fall in love. Plus, it’s the perfect way to celebrate National Avocado Day!
The recipe alone is a crowd-pleaser. Though, if you really want to impress, I suggest topping your avocado pot de crème with an array of candied avocado blossoms. Candying is easy. All you need is a plant-based mixture of psyllium husk powder (this can be found at Whole Foods) and maple sugar to make a beautiful topping for this otherwise brown pudding. If you can’t find avocado blossoms, you can also candy the leaves for an herbal crunch. *Candied blossoms take one to two days to dry, so be sure to make them in advance.
Read more: Why & How to Cook With Avocado Oil
Avocado Pot De Crème Recipe (Serves 2-4)
- 2 large, ripe avocados
- 1/2 cup maple syrup
- 1/4 cup raw cacao powder or unsweetened cocoa powder
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- Dash of salt
- Dash of cinnamon, cardamom, or adaptogenic powder
- Bee pollen (optional)
- Ground nuts (optional)
- Place all ingredients together in a blender. Blend until creamy.
- Divide the chocolate avocado mixture among four small ramekins.
- Sprinkle with ground nuts, bee pollen, adaptogenic powder, or dried botanicals.
- Decorate with candied avocado blooms and leaves. See recipe below.
Candied Avocado Blossoms + Leaves Recipe (Yields 1 Cup)
- 1 teaspoon psyllium husk powder
- 3 tablespoons filtered water
- 1/4 cup maple sugar
- 1 cup cleaned and dried avocado blossoms and leaves
- Spread out a sheet of parchment paper on a baking sheet to use as your candying station.
- Add maple sugar to a bowl.
- In a separate bowl, mix the psyllium husk and water. Stir for about 30 seconds.
- Dip the avocado blossoms and leaves, one at a time, into the psyllium husk mixture, lightly coating each botanical. Sprinkle a pinch of maple sugar over blossoms and leaves. Place on parchment paper. Repeat until all of the botanicals are covered.
- Set aside candied botanicals and let dry for one to two days in a cool, dark place. Once dry, store in an airtight glass jar. Blossoms will stay fresh at room temperature for up to four weeks.
*Smaller, baby avocado leaves are preferred as they are soft and candy well, however, the larger leaves create a more dramatic presentation and are a bit crunchier.
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