This (Allrecipes Chocolate Avocado Pudding) is a great recipe for Chocolate Avocado pudding, which I use as a frosting for cakes. So, sticking away from normal basics for frostings such as butter, what could I substitute for the avocado in this recipe?
Ingredients
2 large avocados – peeled, pitted, and cubed
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar1/3 cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamonDirections
Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.
Best Answer
That looks like a vegan recipe to me, so depending on your audience, you should stick to vegan ingredients... Therefore, a mix of:
would be best under the circumstances.
Why?
Pureed avocados contain about 18% oil with the rest being moisture and solids, so a mixture without any butter:
leads me to believe that above mix can come extremely close to what you're trying to accomplish.
How?
Cocoa butter is a solid at room temperature, so you'll have to heat the cocoa butter to body temperature (the melting point being in between 34–38 °C), so I would start off with 30% melted cocoa butter and 70% grapeseed oil (at the same T°) and use that.
If your dessert becomes too solid, replace 10% of the cocoa butter with grapeseed oil and if the reverse, replace 10% more grapeseed oil by cocoa butter and keep refining your recipe until it's just perfect for you.
A comment with the outcome of your experiments with the exact vegetable oil and the % of cocoa/vegetable oil would be appreciated