YUM. YUM. YUM. YUM!
Can we talk about how amazing these treats are? A dense, chewy, cool outside with a gooey, chocolatey pudding inside, and totally healthy!
I always crave sweets after dinner. And these leave me feeling happy & satisfied, not sluggish or stuffed.
The whipped chocolate avocado pudding takes less than 5 minutes to make and tastes like heaven! Sweetened with stevia, but feel free to use any type of sugar. It’s also made with avocado and coconut oil, which keeps you nice and satiated. YUM!
Pop em, bite em, lick em, SAVOR THEM. 🙂Print
This easy no-bake dessert is the perfect bite-size treat when you’re craving something decadent. Vegan, gluten-free and totally delicious!
- 12–14 pitted medjool dates
- 2 cups dried mulberries
- 1 cup almonds or pecans
- 1 tsp coconut oil
- dash of sea salt
- dash of cinnamon
- 1 TBSP ground flax
- 1 TBSP chia seeds
- GF oats (as needed)
- 2 avocados
- 1/2 cup coconut nectar
- 1/4 cup raw cacao powder
- dash of sea salt
- 1/2 cup coconut oil
- ~15 drops liquid stevia (or 1 TBSP granular stevia)
- In a food processor, blend together dates, mulberries, nuts, 1 tsp coconut oil cinnamon and sea salt. Add in oats as needed for graininess. Mixture should be thick and doughy, not runny.
- In a small muffin tin, spray with non stick spray.
- Add 1 TBSP of dough to small muffin tins and press to form tart shapes. Place in freezer to set.
- While tarts are in freezer, make avocado chocolate pudding by mixing ripened avocados with rest of ingredients. Mix with hand or in food processor. Add salt to taste and adjust sweeteners according to preference.
- Take tarts out of freezer and take tarts out with a knife. Set aside.
- Using a spoon, spoon a small amount of pudding into each tart. Serve immediately.
- Store in an airtight container in fridge or freezer.
Keep them in the freezer for when those sweet cravings attack! Or even grab one during your afternoon slump, the nuts contain protein, which help keep you fuller, longer. Long lasting energy for the win!