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Wormy Chocolate Pudding

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Ingredients (serves 4):

For the chocolate pudding:

• 3 small ripe avocados
• 35g cocoa powder
• 75ml maple syrup or honey
• 150ml milk or dairy free alternative
• 1 tsp vanilla essence

To serve:

• 4 chocolate biscuits (e.g. bourbon biscuits or oreos)
• 75g pink fondant icing

Method:

1. Cut each avocado in half, remove the stone and use a spoon to scoop the flesh from the skin.
2. Pop all the avocado flesh into a blender or food processor, then add the rest of the ingredients and whizz them all up together, until the mixture is smooth and lump-free.
3. Tip into a bowl, then cover and put into the fridge for around ½ hour to thicken up a little.
4. While the pudding mixture is chilling, make the fondant worms:
5. Roll out small a ball of pink fondant into a long even sausage shape.
6. Using the back of the knife, press down to emboss lines along the whole length of the worm.
7. Bend the worm to a curved zig-zag shape, then use a cocktail stick to mark out two eyes at one end.
8. Repeat until you’ve made 12 worms.
9. Next, place the chocolate biscuits in a strong plastic bag. Lightly crush with a rolling pin.
10. Divide the chilled pudding mixture between 4 bowls or ramekins, then top with the crushed chocolate biscuits and fondant worms to serve.