Topped with candied avocado blossoms, this chocolate pudding is the ultimate dessert for National Avocado Day. Plus, this avocado pot de crème recipe is straightforward to make – here’s how to impress at your next dinner party.

Sweet and decadent, this straightforward avocado pot de crème recipe is one of my favorite summer treats. Now, I know whatever you decide and be thinking – avocado for dessert? But hear me out. Once you have had a spoonful of the healthy, chocolate-y, plant-based pudding, I guarantee you'll fall in love. Plus, it is the perfect method to celebrate National Avocado Day!

The recipe alone is really a crowd-pleaser. Though, should you really want to impress, I would recommend topping your avocado pot de crème together with candied avocado blossoms. Candying is simple. All you need is a plant-based combination of psyllium husk powder (this is often found at Whole Foods) and maple sugar to make a beautiful topping with this otherwise brown pudding. If you cannot find avocado blossoms, you may also candy the leaves to have an herbal crunch. *Candied blossoms take one or two days to dry, so be sure to make sure they are in advance.

Avocado Pot De Crème Recipe (Serves 2-4)

Ingredients

• 2 large, ripe avocados
• 1/2 cup maple syrup
• 1/4 cup raw cacao powder or unsweetened cocoa powder
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• Dash of salt
• Dash of cinnamon, cardamom, or adaptogenic powder
• Bee pollen (optional)
• Ground nuts (optional)

Instructions

1. Place all ingredients together in a blender. Blend until creamy.
2. Divide the chocolate avocado mixture among four small ramekins.
3. Sprinkle with ground nuts, bee pollen, adaptogenic powder, or dried botanicals.
4. Decorate with candied avocado blooms leaving. See recipe below.

Candied Avocado Blossoms + Leaves Recipe(Yields 1 Cup)

Ingredients

• 1 teaspoon psyllium husk powder
• 3 tablespoons filtered water
• 1/4 cup maple sugar
• 1 cup cleaned and dried avocado blossoms and leaves

Instructions

1. Spread out a sheet of parchment paper on the baking sheet to use as your candying station.
2. Add maple sugar to some bowl.
3. In another bowl, mix the psyllium husk and water. Stir for around Thirty seconds.
4. Dip the avocado blossoms leaving, individually, into the psyllium husk mixture, lightly coating each botanical. Sprinkle a pinch of maple sugar over blossoms and leaves. Place on parchment paper. Repeat until all the botanicals are covered.
5. Set aside candied botanicals and let dry for one to 2 days in a cool, dark place. Once dry, store within an airtight glass jar. Blossoms will stay fresh at room temperature for up to a month.

*Smaller, baby avocado leaves are preferred as they are soft and candy well, however, the bigger leaves produce a more dramatic presentation and are a bit crunchier.