By Sara McGlothlin
I have made multiple renditions of this dessert because it might be my absolute favorite (bold statement, I know!). Not only do I feel good when eating it (as it is both blood sugar balancing and contains nutrient-dense superfoods), but it is absolutely delicious. Even “sugarholic” skeptics love it, which is always validating. The combination of cacao, avocado, and coconut cream lend to this sweet treat’s silky texture. The crust is naturally sweetened with dates, and only one other liquid sweetener is use (coconut nectar or maple syrup – the choice is yours). I enjoy these squares for either dessert or breakfast, they are that nutritious. Top with peanut butter for the ultimate flavor profile, or eat as is.
Chocolate Pudding Squares
- High-speed blender or food processor
For the crust
- 1 1/2 cup walnuts
- 12-14 Medjool dates pitted
- 3 tablespoons coconut oil melted
For the filling
- 3/4 cup full-fat coconut milk
- 1/2 cup coconut cream
- 1 ripe banana
- 2 ripe avocados
- 1/3 cup coconut nectar or maple syrup
- 1/3 cup raw cacao powder or cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil melted
- Line an 8×8 baking dish with parchment paper
- Make the crust. Place the walnuts in a food processor and blend until the consistency of coarse crumbs. Add the dates and process again, slowly adding the melted coconut oil until a sticky dough forms. Press the dough into the bottom of the baking pan. Transfer to the refrigerator until ready to use.
- Make the filling. In a high speed blender or food processor, combine the coconut milk, coconut cream, banana, avocado, coconut nectar or maple syrup, cacao powder or cocoa powder, vanilla, and salt. Blend until creamy. Add the coconut oil and blend again.
- Pour the mixture into the baking dish with the crust. Transfer the dish back to the refrigerator for 8 to 12 hours (or ideally overnight) to completely set.