Raise your hand if you ate pudding cups when you were a kid. (Hand raised.)

Raise your hand if you ate pudding cups when you were in college. (Hand raised- no shame.)

Raise your hand if you still eat pudding cups as an adult? (I wish. Where do I find refined-sugar free, corn syrup-free, soy-free, dairy-free pudding cups?)

No pudding cups for me. So sad.

Unless.. (quick Google/Pinterest search..) chocolate avocado pudding?

My thorough internet research tells me that there’s a let’s-make-dessert-out-of-avocados-and-see-what-happens trend happening and among those desserts is chocolate avocado pudding. Sounds weird. Really, weird. Especially if you’re used to seeing avocado do it’s normal, savory, guac-related thing.

Luckily, I have already warmed up to avocado and chocolate as a pair (remember my Avocado Banana Bread with chocolate chips?). ‘Cause when your belly says “Chocolate Pudding, NOW” at 10PM, you have to (put aside your fears that it will taste like chocolate guacamole and) listen.

The recipe takes less than 10 minutes to prepare and doesn’t need any time chilling, unless you want to. You can eat it straight out of the bowl, you can top it with coconut whip, coconut chips, fresh fruit, nuts- just do what your belly tells you to do.

My belly told me not to share, so if yours says that, too, it’s completely normal.

So long, pudding cups. You’ve been replaced!

5.0 from 2 reviews

Quick Chocolate Avocado Pudding with Coconut Topping

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Grain-free, Gluten-free, Nut-free, Egg-Free, Paleo, Dairy-Free.

Author: Oven Love

Recipe type: Dessert

Serves: 2

Ingredients

• 1 ripe avocado (should be soft to the touch so that it will blend easily)
• ⅓- 1/2 cup good quality cocoa powder
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons maple syrup or honey (or a few drops of liquid stevia)
• 2-4 tablespoons coconut milk or other milk of choice (cow’s, almond, etc)
• whipped coconut cream, yogurt or whipped cream, for serving
• shredded coconut, coconut chips, nuts or fresh fruit, for serving

Instructions

1. Scoop the flesh of the avocado into a food processor or blender. Process until smooth.
2. Add ⅓ cup cocoa powder, vanilla, 2 tablespoons of your sweetener and 2 tablespoons of your milk. Process until ingredients are fully mixed. If it’s too runny, add some more cocoa powder. If it’s too thick, add more milk.
3. Taste it- if it’s too sweet, add some more cocoa powder. If it’s too bitter, add some more of your sweetener.
4. Serve immediately with your desired toppings or store in the refrigerator.

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 PS- I just shaved a little chocolate onto the top of the cake, but you could dust with cocoa powder or top with chopped fruit, nuts or berries as well.

Paleo Chocolate Cake

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

(makes 1 9-inch double-layer cake)

Author: via Paleo Spirit

Recipe type: Dessert

Ingredients

• 1 cup coconut flour
• ¾ cup high cocoa powder
• ¾ teaspoon baking soda
• ¾ teaspoon celtic sea salt
• 9 eggs
• ¾ cup coconut oil (butter or ghee), melted (more for greasing pans)
• 1 cup plus 2 tablespoons maple syrup
• ¾ cup brewed coffee (or water)
• 1½ tablespoons vanilla extract
• parchment paper for lining cake pans

Instructions

1. Preheat oven to 350 degrees F.
2. Grease cake pans and line the bottoms with parchment paper.
3. Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.
4. In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
5. Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.
6. Add the dry ingredients into the wet ingredients.
7. Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.
8. Divide batter between the two prepared pans.
9. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.

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Vanilla Coconut Whip

 

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Prep time

24 hours

Cook time

5 mins

Total time

24 hours 5 mins

 

Author: Oven Love

Recipe type: Dessert

Ingredients

• 2 cans full-fat coconut milk, refrigerated for 24 hours or more
• a few drops of vanilla Stevia or 1 teaspoon vanilla extract

Instructions

1. Remove coconut milk from the refrigerator. Open cans and carefully scoop out the top layer of coconut cream into a mixing bowl, leaving the clear-ish part of the coconut milk in the can (save this for other uses- smoothies, etc).
2. Mix on high with the whisk attachment for about 5 minutes or until stiff peaks of cream form. Add your Stevia or vanilla extract to taste. Spread on top of cooled cake as a frosting, or use in any other application that calls for whipped cream.

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