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)

 

Ingredients

  • 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)
 

Instructions

  1. Place all ingredients together in a blender. Blend until creamy. 
  2. Divide the chocolate avocado mixture among four small ramekins.
  3. Sprinkle with ground nuts, bee pollen, adaptogenic powder, or dried botanicals.
  4. Decorate with candied avocado blooms and leaves. See recipe below.
 

Photo courtesy of Loria Stern.

Candied Avocado Blossoms + Leaves Recipe (Yields 1 Cup)

 

Ingredients

  • 1 teaspoon psyllium husk powder
  • 3 tablespoons filtered water
  • 1/4 cup maple sugar
  • 1 cup cleaned and dried avocado blossoms and leaves
 

Instructions

  1. Spread out a sheet of parchment paper on a baking sheet to use as your candying station.
  2. Add maple sugar to a bowl.
  3. In a separate bowl, mix the psyllium husk and water. Stir for about 30 seconds.
  4. 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. 
  5. 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.

Photo courtesy of Loria Stern.

Read more: 16 Avocado-Lover Necessities

Follow Loria Stern for more gorgeous cookies, cakes, and recipe inspiration. Did you try our avocado Pot De Crème recipe? Share it with us by tagging @avocadomagazine on Instagram and Facebook. 

Loria Stern’s vibrant edible botanical creations have been celebrated in Vogue, The New York Times, Harper’s Bazaar, and Oprah, among others. The Los Angeles-based chef, baker, botanist, gardener, and artist first gained fame as the originator of the botanical pressed cookie. She now operates a namesake bakery — Loria — where she transforms flowers, herbs, and plants from her own garden into an array of decorative, nutritious, and delicious artworks.
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