• 2 large avocados, pits removed
• 1 vanilla bean, split lengthwise
• 1/3 cup unsweetened cocoa powder
• 1/2 cup pure maple syrup
• 1/2 cup agave
• 1/4 cup orange juice
• 1/2 teaspoon kosher salt
• cacao nibs or chopped hazelnuts, for garnish (optional)

Directions:

• Scoop avocado flesh into a blender, and scrape in vanilla bean seeds. Add the cocoa powder, maple syrup, agave nectar, orange juice and salt, and blend (adding more orange juice if necessary) until smooth and creamy
• Divide pudding among eight small (4-6oz) bowls, and move them to the fridge to chill, uncovered, for at least 2 hours
• If you’d like, garnish with cacao nibs or chopped nuts and serve. The pudding will last in the fridge for around three days.