Avocado Chocolate Caramel Pudding

A perfect, healthy treat for National Caramel Day.

For Caramel Sauce

Ingredient	Weight	Measure
Caster sugar	100 grams
Butter	50 grams
Double cream		6 Tbsp.
Lemon juice		2 Tbsp.
Vanilla extract		1 tsp.

For Pudding

Ingredient	Weight	Measure
Simplot Harvest Fresh Avocados: Avocado Pulp, Frozen	300 grams
Vanilla extract		2 tsp.
Milk	130 ml
Cocoa powder	20 grams
Double cream	100 ml
Almonds, roasted, chopped		2 Tbsp.

Preparation Instructions:

Step 1

Thaw avocado pulp according to package instructions.

Step 2

To make the caramel sauce; heat a pan over medium-high heat and sprinkle half of the sugar evenly on the base. Once it starts to brown, sprinkle the remaining sugar and let it caramelize. Instead of stirring, gently swirl the pan to caramelize evenly.

Step 3

Remove caramel from heat and whisk the butter in gradually. Whisk in cream and lemon juice.

Step 4

Turn the heat back on and whisk until mixture is smooth. Remove from heat and finally stir in vanilla.

Step 5

To make avocado pudding; blend together avocado pulp, vanilla, milk, cocoa, and sugar until smooth. Divide equally into 6 serving glasses and chill for an hour.

Step 6

In a separate bowl, whip double cream to medium peaks. Top the pudding with cream, then pour over caramel sauce. Garnish with roasted almonds and serve immediately. Enjoy!