Nutella Pudding

Nutella Pudding | GI 365

Nutella Pudding | GI 365

I love Nutella (who doesn’t), so I’ve been developing all kinds of delicious ways to satisfy my cravings. A spoonful of Nutella is one of my favorite snacks, I mean… desserts. I don’t know about you, but I can’t get away with eating very much sugar – even organic sugar. So, I’ve been working on my favorite flavors without refined sugar. I’m right in the middle of a mission to use up 21 avocados, and this Nutella Pudding is one of the results.

Nutella Pudding | GI 365 Nutella Pudding | GI 365

Place all of the ingredients for the pudding in the food processor, fitted with the chopping blade and process until smooth. This will take about 2-3 minutes. Scrape down the sides to make sure the finished product is completely smooth.

Nutella Pudding | GI 365

This pudding is good all by itself but, I like it even better with whipped cream and it’s the best with chopped hazelnuts and chocolate. In this case, more is definitely better!

Nutella Pudding | GI 365 Nutella Pudding | GI 365

I hope you enjoy this as much as we do!

Nutella Pudding
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 avocados
  • ½ cup cocoa powder
  • ¾ cup maple syrup (Grade A)
  • 2 Tablespoons toasted hazelnut oil
  • pinch of sea salt
  • Coconut Whipped Cream:
  • 1 can coconut milk
  • 2 Tablespoons maple syrup (Grade A)
  • Garnish:
  • toasted, chopped hazelnuts and finely chopped dark chocolate
Instructions
  1. Place all of the ingredients for the pudding into the food processor fitted with the chopping blade. Process until smooth 2-3 minutes, scraping down the sides once or twice.
  2. Combine the whole can of coconut milk and maple syrup in the bowl of an electric mixer, and beat until soft peaks form, about 15 minutes.
  3. Serve the pudding with whipped cream, toasted hazelnuts, and chopped chocolate.
  4. The pudding and whipped cream will keep separately for 3-4 days in the fridge, just whisk the whipped cream before serving.
Notes
You can use honey instead of maple syrup. Start with ½ cup and sweeten to taste from there. If the pudding is a little thick, add a few tablespoons of coconut milk


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10 Comments on “Nutella Pudding”

  1. Buttoni

    This looks marvelous! I’ve been wanting to try one of these avocado-chocolate puddings and yours with the hazelnut is going to be my first.

  2. Dorothy Clark

    WOW… I too love nutella and do not eat it because of the sugar content…. Love the next avocado recipe…. looking forward to the rest….!

    1. Kari

      My coconut milk is a 13.66 fluid ounce can which is pretty standard, as far as I know. Let me know how you like it – I just made my third batch in a week!

  3. Sue Robinson

    I can’t find the hazelnut oil anywhere! But I did find artificial flavoring…..I hate the thought of using that but thought I could use coconut oil and the hazelnut flavoring till I find the hazelnut oil, don’t you think???

    1. Kari

      You can also use Frangelico which is a hazelnut flavored liquor to give you a deep hazelnut flavor. I tried a hazelnut extract, but it wasn’t very flavorful. A artificial flavoring might give you better results than the extract, but I would definitely try to order hazelnut oil online.

  4. heidih

    just have to tell you that we made this tonight and it was delectable! – so rich and the coconut cream added the perfect balance. we simply subbed coconut oil for the hazelnut oil and it was great.

    1. Kari

      So glad you enjoyed it! If you get a chance to make it with the toasted hazelnut oil, let me know what you think because I think you’ll like the nutella flavor! :)

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