You won’t believe that there is avocado in this recipe! They are in the mousse, which becomes a velvety texture that is reminiscent of those unhealthy pudding cups that contain who knows what. The key to a successful chocolate avocado pudding is that the avocado must be perfectly ripe. You don’t want them overly ripe and they should not be underripe, otherwise you will taste a foul flavor. So…if you see a lot of black spots on avocados, or the avocados are too green and firm, don’t use them.
You can often identify a perfectly ripe avocado by the color of the skin. The skin should be darker and you should be able to easily pull off the small stem on the top. This is the best test! Once you pluck off that top stem, the color should be green. If it’s dark brown then the avocado is too ripe for your pudding. People often resort to feeling the avocado’s texture, but this is not always the best test. Granted a ripe avocado should have some give when you touch it.
Remember, you’ll need a food processor to make the crust. If you don’t want to make a large pie, you can alway make little tarts, so long as you have small tart dishes. We hope you enjoy this healthy chocolatey dessert that is 100% raw vegan. That means it’s perfect for all you cleansers out there!
- Prep Time:30m
- Total Time:30m
- Serves: 10 servings
- Category: Full Body Cleanse Approved, Desserts, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Crust
- 1 1/3 c raw almonds
- 1/2 c desiccated coconut (unsweetened)
- 2 tbsp. raw cacao powder
- 1/3 c grade A maple syrup
- 1 tbsp. coconut oil, melted
For the Mousse
- 1 c avocado, mashed
- 1/3 c homemade almond milk
- 1/3 c raw cacao powder
- 1/3 c grade A maple syrup
- 3 tbsp. coconut oil, melted
Instructions
For the Crust
- Add the almonds, desiccated coconut, and cacao powder to a food processor and blend until you get a fine meal.
- Pour in the maple syrup and melted coconut oil and blend until you achieve a sticky, crust-like consistency.
- If the mixture is too dry, pour in one tablespoon of water and continue blending.
- Press the crust into the bottom of a nine-inch pie pan. Make sure to wet your fingers to avoid the dough sticking too much.
- Place the pie pan in the freezer for about 30 minutes to set.
For the Mousse
- Clean the food processor and then add all of the ingredients to create the mousse.
- Blend until smooth. It should look like a shiny mousse that is fluffy.
- Remove the pie crust from the freezer and spoon the mousse into the pie dish.
- Place the pie dish in the fridge for about four hours so that it can set. Alternatively, place it in the freezer for less time and remove it when firm.
- When ready to serve, slice the pie and serve up on separate plates. Enjoy!
- Leftover pie will keep fresh in an airtight container in the fridge for up to three days.
