Chocolate Pudding Cake

Chocolate Pudding Cake
Staff Writer
Chocolate Pudding Cake
Arielle J Fierman bewellwitharielle.com
Chocolate Pudding Cake

This creamy cake is made with avocado as a substitute for shortening. 

8
Servings
546
Calories Per Serving
Deliver Ingredients

Notes

 

Back To Avocado 101!

 

Ingredients

For the filling

  • avocados
  • 1 1/4  Cup  raw cacao powder
  • 1 1/4  Cup  water
  • 10  Teaspoons  vanilla extract
  • 1 1/4  Teaspoon  salt
  • dates

For the crust

  • 1  Cup  pecans
  • 1  Cup  walnuts
  • 1/4  Cup  almond meal
  • 1  Cup  dates
  • 1/4  Cup  honey
  • 1/4  Teaspoon  sea salt
  • 1  Teaspoon  vanilla extract
  • Banana chips for decoration
  • Shredded coconut for decoratoin

Directions

For the filling

Place avocado, dates, raw cacao powder, vanilla extract, and sea salt in a blender. Gradually add 1 tablespoon of water at a time to achieve a creamy consistency. Add more avocado to make it creamier; add more dates to make it sweeter. Blend, blend, blend until creamy and pudding-like! Place to the side in a bowl.

For the crust

Blend nuts and sea salt until flour-like consistency. Add dates, honey, and vanilla. Blend until mixed well. Spoon out of blender and place into cake pan — patting down mixture as you would to make any type of crust. Place into fridge/freezer for about 10-20 minutes until mixture hardens. Add pudding slowly to crust. Top with decoration! Voilà! Enjoy!

Nutritional Facts

Total Fat
22g
31%
Sugar
44g
49%
Saturated Fat
9g
38%
Cholesterol
9mg
3%
Carbohydrate, by difference
77g
59%
Protein
9g
20%
Vitamin A, RAE
46µg
7%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
251mg
25%
Choline, total
10mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
4µg
0%
Folate, total
146µg
37%
Iron, Fe
11mg
61%
Magnesium, Mg
109mg
34%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
265mg
38%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
355mg
24%
Thiamin
1mg
91%
Water
41g
2%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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