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🥑 Avocado Chocolate Pudding Brûlée (Vegan)

A plant-based twist on a classic brûlée — this avocado chocolate pudding delivers the richness of a custard without eggs or dairy.
The texture is silky, almost like a namelaka, with a deep cacao flavour balanced by maple syrup.
Finished with a vanilla sugar brûlée, it brings that signature crack with a completely unexpected base.
This is the kind of dessert that blurs the line between indulgence and technique — simple ingredients, executed precisely.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Pudding
  • 240 gr Avocado ripe
  • 25 gr Cacao powder ¼ cup
  • 65 gr Dark chocolate chips 1/4 cup
  • 56 ml Oat milk
  • 65 ml Maple syrup 1/3 cup
  • 1 pinc Salt
Brûlée topping
  • Sugar — 50 g
  • Vanilla powder — 3 g

Equipment

  • High-speed blender
  • Heatproof bowl (for bain-marie) or microwave-safe bowl
  • Spatula
  • 4 ramekins (I used the avocado shells)
  • Blowtorch

Method
 

  1. Combine chocolate chips and oat milk.
  2. Melt gently over a bain-marie or in the microwave (short intervals), stirring until smooth.
  3. In a high-speed blender, combine: Avocado, Cacao powder, Maple syrup and salt.
  4. Add the melted chocolate mixture and blend until perfectly smooth and glossy.
  5. If too thick → add a small amount of oat milk
  6. If too fluid → chill slightly before portioning
  7. Divide evenly into 4 shallow ramekins. Or half avocado shells, like I had done in the video.
  8. Smooth the surface with an offset spatula.
  9. Optional: Refrigerate for 30 min to a couple hour, until fully set and cold.
  10. Mix sugar and vanilla powder.
  11. Sprinkle a thin, even layer over each portion.
  12. Torch until caramelized and glassy.
  13. Let rest 1–2 minutes to harden before serving.
  14. Bon Appétit.

Notes

Use perfectly ripe avocado for a neutral flavour and smooth texture
Blend thoroughly — any graininess will show
Keep the brûlée layer thin for a clean crack
Vanilla sugar adds subtle depth without overpowering the chocolate