Chocolate Pudding Cake
Chocolate Pudding Cake
This creamy cake is made with avocado as a substitute for shortening.
Servings
8
Ingredients
- 5 avocados
- 1 1/4 cup raw cacao powder
- 1 1/4 cup water
- 10 teaspoon vanilla extract
- 1 1/4 teaspoon salt
- 5 dates
- 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
- 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.
- 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!