Vegan Chocolate Avocado Pudding Pie with Salted Almond Date Crust

How much is it possible to love a food? Because I’ve dropped right into a deep dark romance with this chocolate avocado pudding pie.

I know, I know. Sounds weird, best? But at this time I feel like you all know me sufficiently that if I place a peculiar ingredient in something and let you know it’s amazing, you know I’m speaking the reality. The proof? Dark bean avocado brownies. Chickpea delicious chocolate chip cookies. Chickpea blondies. Dark bean truffles. Lentil blondies.

All those dishes sound strange, but I promise that they are tasty AF. (Unless you know what that means, don’t consult.)

Now concerning this sensational, creamy, wealthy chocolate pie…

Is it possible to believe the star ingredient with this recipe just so happens to be avocados?! Shiny, green and potassium-rich avocados. Factors are getting even more interesting with the paragraph.

Let me clarify: If you mix avocados together they become the best creamy and thick consistency, much like a thick pudding. Add a little cocoa natural powder and sweetener and you have yourself an amazing vegan chocolates pudding!

WHILE I created this recipe, I knew I wanted the crust to become healthy, simple no bake. That is where the salted almond time crust comes in! All you need to do can be process pitted times, Blue Diamond Oven Roasted Sea Salt Almonds and further sea salt to get the most addicting pie crust ever.

I put to walk away in the crust because my fingers kept shoving little bits of the edges into my mouth.

Because the 4th of July approaches, I think this would be an ideal no bake dessert. It takes merely about 30 minutes to make and needs to be chilled in the fridge for a couple hours. I would recommend topping it with whipped cream (coconut if you like) and clean berries.

Calorie consumption: 313

Body fat: 17.4g

Prep period:

20 mins

Total time:

20 mins


8 large Medjool schedules, pitted (about 1 glass pitted times)

1 cup Blue Diamond Sea Salt Oven Roasted Almonds

1/2 teaspoon sea salt

For the pie filling:

3 huge ripe avocados, peeled and pitted

3/4 cup 100% real maple syrup (I would not recommend honey)

1/2 cup high-quality unsweetened cocoa powder (I take advantage of Divine cocoa powder)

2 teaspoons pure vanilla extract

1/4 teaspoon salt


Place pitted times and almonds in the bowl of a food processor. Procedure until almonds, schedules and sodium until they type a giant solid paste (about 2 minutes). You’ll notice bits of almonds within but they shouldn’t be huge or chunky. Whether it’s as well wet or dried out, feel free to add more times or almonds.

Press into a 9 inches pie pan functioning your way up the sides. I love to use a measuring cup to greatly help me press the crust contrary to the sides. Set in the freezer to chill and solidify while you make the filling.

Rinse out your food processor to eliminate any schedules or almonds. Next add pitted and peeled avocados, maple syrup, cocoa powder, vanilla and sodium. Process until clean and creamy, scraping down the edges if necessary. If you are getting an avocado flavor, it’s mostly because your avocados had been too ripe. I would recommend adding in a tablespoon or two of nut butter at this time.

Pour into crust and even the top using a spatula. Cover and refrigerate for 3 hours or overnight. Pie is most beneficial when enjoyed within 24 hours.

To serve: Top with coconut whipped cream (or regular whipped cream), berries and delicious chocolate shavings if desired. Serves 9.

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