Chocolate Mint Avocado Pudding with Oreo Penguins
This chocolate mint avocado pudding makes a fun and tasty dessert the whole family will love! With cute and easy Oreo penguin toppers.
Servings: 4 people
Calories: 438kcal
Ingredients
- 2 medium sized ripe avocados
- 35 g cocoa powder
- 75 ml maple syrup
- 150 ml light soya milk
- 1 tsp mint extract
- 4 mint flavour Oreos
- 80 ml whipping cream
- 4 mint flavour Oreo penguins (see separate instructions)
Instructions
- Cut the avocados in half, remove the stone and use a spoon to scoop the flesh from the skin.
- Pop the avocado flesh into a blender or food processor, then add the rest of the cocoa powder, maple syrup, soya milk and ½ tsp of the mint extract,
- Whizz it all up together, until the mixture is smooth and lump free. Taste the mixture to check whether the mint taste is strong enough, and add another ½ tsp of the mint extract if not. Whizz together for a few seconds longer to combine.
- Tip out from the blender into a large bowl, then cover and put into the fridge for around ½ hour to thicken up a little.
- In the meantime, make your Oreo penguin toppers (see separate instructions from www.eatsamazing.co.uk) and then whisk the cream until thick and fluffy. Pop the cream into a piping bag with a large star nozzle.
- Once ready to serve, spoon half of the pudding mixture into 4 small glasses or bowls.
- Place 4 mint flavour Oreos into a strong plastic bag. Lightly crush with a rolling pin, then divide the crushed Oreos between the 4 glasses.
- Divide the rest of the pudding mixture between the 4 glasses, then pipe a swirl of whipped cream on the top of each one.
- Top each glass with an Oreo penguin to decorate, and serve immediately.
Nutrition
Calories: 438kcal