Go Back

Chocolate Pudding Squares

Prep Time 20 minutes
Chill Time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Servings 9 Bars

Equipment

  • High-speed blender or food processor

Ingredients
  

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

Instructions
 

  • Line an 8x8 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.

Notes

Storage: Place the bars in an airtight container and store in the refrigerator for up to 5 days.
Plan Ahead Tip: For the coconut cream, place a can of coconut cream or full-fat coconut milk upside down in the refrigerator the night before (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.
Keyword Dairy-free, Gluten-free, Grain-free, Paleo, Raw, Soy-free