Chocolate Avocado Pudding

Chocolate Avocado Pudding

If you are needing a light, but satisfying dessert for that sweet tooth of yours then look no further. My creamy Chocolate Avocado Pudding with Coconut Cream will have you licking your spoon for more. This easy to make recipe is gluten free, dairy free, and paleo friendly.

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I love a no bake dessert recipe. I also love a dessert that is guilt free. This recipe is paleo friendly with minimal ingredients, and likely with things you have already in your pantry. This is a great way to also use avocados that need to be eaten.

I am a chocolate lover for sure. When I am not blending chocolate with peanut butter I am typically having a fruit dessert. Chocolate with berries is a fabulous combination. Avocados are a great source of healthy fat and fiber. The creaminess from the avocados makes this pudding buttery smooth.

This is a no bake recipe, and it takes no more than 10-15 minutes to make. I will put this together quickly before I make dinner on nights when my husband I are dinning in. Having a sweet treat after a relaxing dinner is a perfect ending to nights when we are able to reconnect once the kids go to sleep. Sometimes I forget what it is like to enjoy a meal from beginning to end without having to pick up legos, do the bedtime routine, and pack school lunches. It’s the little things in life, right? I hope you enjoy this as much as we do!

Chocolate Avocado Pudding

Mindful Living With Amanda
Gluten Free, Dairy Free & Paleo Friendly
Course Dessert
Servings 2 people

Ingredients
  

Pudding

  • 1 cup avocado (about 1.5 avocados)
  • 1/4 cup coconut milk
  • 2 tbsp cocoa powder, unsweetened
  • 1/2 tsp vanilla extract
  • 3 tbsp maple syrup
  • 2 tsp coconut flour

Coconut Cream

  • 1/4 cup solid coconut cream (from the top of the can)
  • 1/4 cup liquid coconut cream (from the bottom of the can)
  • 3 tsp coconut flour
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract

Optional Toppings

  • 1/2 cup raspberries
  • fresh sprigs of mint

Instructions
 

Pudding

  • Combine all of the pudding ingredients in a food processor and blend until smooth
  • Pour into two small bowls, and place into the refrigerator while you prepare the cream

Coconut Cream

  • Add all of the cream ingredients into a clean food processor and blend until smooth and fluffy
  • Top the pudding with a scoop of the coconut cream. Optional to garnish with some fresh mint and raspberries. Enjoy!
Lemon Bar Muffins

Lemon Bar Muffins

What says Spring more than a citrus Lemon Bar recipe? For this recipe I turned the classic lemon bar into muffins for a refreshing, bite sized dessert. This dessert is paleo friendly, gluten and diary free.

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I am a huge fan of lemon anything. When I entertain in the Spring and Summer months I will usually make these lovely bites. Sometime I will make them and pop them into the freezer, so I have them on hand for when my husband and I are craving a sweet treat during the week. I will sometimes serve them with vanilla ice cream for him, because he tolerates dairy better than I do. You can also serve fresh berries on the side to compliment the lemon flavor as well. Or, if you are feeling crazy do the muffins with ice cream and berries. You can’t go wrong either way.

This recipe is pretty easy to make as well, so the labor required is very minimal. The hardest part is waiting for them to completely cool before you remove them from the muffin liners. For storage, put them in an airtight container in the fridge for up to 5 days, or put them in the freezer for up to 3 months. I suggest using parchment paper to separate the muffins so they do not stick together as they are freezing.

Lemon Bar Muffins

Paleo, Gluten Free & Dairy Free
Course Dessert
Servings 6 Muffins

Ingredients
  

Crust

  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • the zest from 1 lemon

Filling

  • 2 eggs
  • 3 tbsp raw honey
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1.5 tsp coconut flour
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees, and line a muffin tin with 6 liners
  • Combine all of the crust ingredients with a fork or by hand until a crumbly¬†dough is formed.
  • Press the dough (about 1.5 tbsp) into the muffin tins evenly
  • Bake for 10 minutes or until golden brown.
  • While the crust is cooking combine all of the filling ingredients, and let it sit until the crust is done.
  • Pour the filling evenly into the muffin tins (about 2 tbsp per muffin), and then bake for 12 minutes or until set.
  • Allow the muffins to completely cool before removing the muffin liners, or store in the fridge until completely cooled.