from our cocoa kitchen · SURFSTR
Avocado chocolate pudding with tangerine
Creamy, deeply chocolatey and no-cook: ripe avocado meets SURFSTR Dutch-process cocoa, maple syrup and fresh tangerine. Coconut and banana chips go on only at serving time.
- Active preparation
- 12 min
- Cooking / baking
- 0 min
- Resting / chilling
- 60 min
- Total time
- 72 min
6 servings
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
-
Measure
Weigh every ingredient. Reserve 30 g tangerine juice. Keep the coconut and banana chips separate for serving.
-
Sift the cocoa
Put the avocado in the blender and sift the SURFSTR cocoa directly over it.
-
Add the liquids
Add maple syrup, 90 g tangerine juice, vanilla and salt.
-
Blend until smooth
Blend for 60–90 seconds until completely smooth. Scrape down the sides, add the reserved juice gradually if needed, then blend briefly again.
-
Portion and chill
Divide evenly among six bowls, cover and chill for 60 minutes.
-
Finish
Top with coconut and chopped banana chips immediately before serving.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per serving | per 100 g | |
|---|---|---|
| Energy (kJ) | 1286.3 | 925.4 |
| Energy (kcal) | 308.5 | 221.9 |
| Fat (g) | 17.6 | 12.7 |
| Saturates (g) | 8 | 5.8 |
| Carbohydrate (g) | 27.5 | 19.8 |
| Sugars (g) | 20.9 | 15 |
| Fibre (g) | 9.6 | 6.9 |
| Protein (g) | 4.3 | 3.1 |
| Salt (g) | 0.2 | 0.1 |
Calculated, not laboratory measured. Based on an estimated finished mass of 834 g with no cooking loss.
Tips, storage and substitutions
Use very ripe, mild-tasting avocados. Chill covered for up to 24 hours; add banana chips and coconut only when serving. Orange juice can replace tangerine, but acidity and sweetness will change. Other cocoa grades will alter texture and flavour.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa