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Chocolate Pudding Cake

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Chocolate Pudding Cake

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

Notes

 

Back To Avocado 101!

 

Ingredients

For the filling

  • 5 avocados
  • 1 1/4 Cup raw cacao powder
  • 1 1/4 Cup water
  • 10 Teaspoons vanilla extract
  • 1 1/4 Teaspoon salt
  • 5 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!