This layered dessert stacks two creamy puddings: one made with pumpkin and spiced with cinnamon, ginger and nutmeg, the other chocolate, built on avocado for a silky texture. An original way to revisit autumn desserts with a chocolate twist. Serve in alternating layers in a clear glass for a lovely visual effect.
Chocolate and pumpkin pudding parfait with avocado
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Ingredients
Pumpkin pudding
- 2 cups pumpkin purée
- 1/3 cup plus 4 tbsp coconut milk
- 1/2 cup Irish moss gel
- 1/4 cup pitted dates, packed
- 3 tbsp maple syrup
- 1.5 tsp cinnamon
- 1 tsp freshly grated ginger
- 1 tsp pure vanilla extract
- 1 tsp molasses
- 1/4 tsp freshly grated nutmeg
- 1 pinch of Himalayan pink salt
- 12 drops of stevia
- 3 tbsp melted coconut oil
Chocolate pudding
- 1 cup mashed avocado flesh
- 7 to 8 tbsp cacao powder
- 1/2 to 2/3 cup water
- 1/3 cup pitted dates, packed and chopped
- 2 tbsp carob powder
- 2 tbsp maple syrup
- 1 tsp pure vanilla
- 12 drops of stevia
Preparation
- For the pumpkin pudding, blend all the ingredients except the coconut oil in a high-speed blender until smooth.
- Add the coconut oil and blend again to incorporate it fully.
- Chill the pudding in the fridge for a few hours.
- For the chocolate pudding, blend all the ingredients in a high-speed blender or food processor until smooth and creamy.
- In serving glasses, alternate layers of pumpkin pudding and chocolate pudding, then serve chilled.
Tip
No Irish moss gel to hand? Replace it with a little more coconut milk for a slightly looser texture that is every bit as good.
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FAQ: your questions about avocado chocolate pudding
Can avocado mousse be made in advance?
Yes, and it is even advisable, as chilling firms up the texture. Allow up to twenty-four hours in the fridge, in an airtight container with cling film pressed onto the surface to limit oxidation. Cacao and citrus juice work in your favour here: they mask any browning and slow the reaction down. Beyond that, the colour dulls and the avocado flavour comes through more strongly. In that case, make the chocolate layer on the day and the pumpkin layer the night before.
Is it fine to eat avocado in the evening?
Nothing rules it out; it is mostly a question of quantity and personal comfort. Avocado is rich in fat, so it is filling and slow to digest: half an avocado as dessert goes down easily, while a whole one at the end of a large meal can sit heavily. In this recipe, one cup of flesh is spread across several glasses, which keeps things reasonable. If you have a sensitive digestion, serve the glasses small and rather early in the evening.
What goes well with avocado?
Its rich, neutral flesh calls for two families of pairings. On the savoury side, anything sharp wakes it up: lime, coriander, tomato, red onion, chilli, plus salt and toasted seeds for crunch. On the sweet side, it pairs remarkably well with cacao, dates, banana, vanilla and citrus, all of which take over from its green note. That is exactly the principle behind the chocolate layer in these glasses: nobody guesses there is avocado in there.
Is avocado very high in calories?
It is indeed one of the most energy-dense fruits, at around 160 kcal per 100 g, against 50 to 60 kcal for an apple. That density comes from its fat, mostly monounsaturated fatty acids, and comes with fibre and potassium. Half an avocado is therefore roughly equivalent to a handful of nuts. In a dessert like this one it replaces cream and butter, so for the same volume the final tally stays lighter than a classic chocolate mousse.
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