By Libbie Summers
Assisted by David Dempsey
Recipe from Bon Appetit and adjusted for ease and sprinkle
Cuisine Apron Dress in White Linen available at Libbie Summers Yum Yum Smile Shop 

I’m off to cook for sailors again…and there’s always one vegan. Finding desserts that speak to my non-vegan senses and are easy and delicious are sometimes difficult, until today. THIS ONE IS INCREDIBLE! Make it right now! Kiss me later.

Chocolate-Avocado Blender Pudding (VEGAN)
serves 6

What you need:
Pudding:
2 large avocados, pits removed
1 vanilla bean, split lenghtwise
3/4 cup high quality cocoa powder
1/4 to 1/2 cup pure maple syrup
1/4 cup agave nectar
1/4 cup freshly squeezed orange or nectarine juice (I used nectarine)
1/2 teaspoon flake sea salt

Topping Optional (non-vegan):
3/4 cup heavy whipping cream
1 tablespoon confectioners sugar
Hey Sailor Sprinkles

What to do: 
1. Make Pudding: Scoop the flesh from the avocados and add to a blender with 3/4 cup HOT water (not boiling), seeds scraped from the inside of the vanilla bean (save the leftover bean to add to a jar of sugar for vanilla sugar!), cocoa powder, 1/4 cup maple syrup, agave, juice and salt. Blend until creamy smooth. Taste and add remaining 1/4 cup maple syrup if you feel you need more sweetness. Divide among 6 small dishes and refrigerate for a minimum of two hours if you can wait (uncovered).

2. Make Topping: In a medium mixing bowl add the whipping cream and whip for 30 seconds. Add confectioners sugar and continue to whip until soft peaks form.

To Serve: For Vegan eaters, top each bowl of pudding with a beautiful light dusting of cocoa powder. For non-vegans, add a dollop of whipped cream and Hey Sailor sprinkles.

Gingham Trimmed Linen Napkins available from Libbie Summers Yum Yum Smile Shop
Blue Bowls available from Keith Krieger