Despite making the most of vegetables this week and trying to counter act the over indulgence of Easter, I had some friends coming for dinner on Thursday and felt mean not giving them a pudding in any shape or form so I came up with this little gem of a pud. I’m not going to lie I was quite pleased with it! It tastes so indulgent and delicious yet it is gluten free, dairy free and only sweetened using dates. It also contains lots of raw cacao which gives it a rich chocolate flavour and is packed full of antioxidants. The dates have a wonderful treacle flavour and are high in potassium, iron and fibre, knocks the socks off sugar quite frankly. The flaxseeds are great for hormone balancing and really aid digestion and the avocado is one of life’s great ‘fats’, fantastic for healthy hair and skin. It is the avocado that also gives the the topping its wonderful silky texture. It is also one of those suprise ingredients that people can’t quite believe is in there, there was a lot of guessing going on round the table and only one person managed to successfully guess the avocado, banana seemed to be the most popular suggestion.
I served this with raspberries as I think the sharpness of raspberries cuts through the rich chocolate so well but you could serve it however you like. It is also great to have some ground or chopped nuts leftover to sprinkle on the top as it adds a bit more texture.
It will keep well in the fridge for a couple of days but if your like me it won’t last that long, I only managed 2 hours the following morning before I polished the rest off, convinced myself it was a very nutritious breakfast! Which weirdly enough is actually true.
- For the Base:
- 100g Pecans
- 100g ground almonds
- 3 Tbsp ground flaxseed
- 100g Medjool dates (approx ⅚)
- 2tbsp coconut oil (melted)
- For the Topping:
- 2-3 Avocados (depending on size)
- 200g Medjool dates (approx 10-12)
- 2 Tbsp Nut butter (I used Pecan and almond)
- 2-3 Tbsp Raw Cacoa powder
- To serve
- Fresh Raspberries
- Ground nuts
- Start by making the base, either line or grease a 6inch tin with removable base.
- Then add the pecans to the food processor and pulse until fine
- Add the ground almonds and flaxseeds and pulse a couple of times till combined.
- Remove the stones from the dates and add the dates to the food processor, blend until well chopped and the mixture is slightly sticky.
- Keep the motor running and pour in the melted coconut oil.
- Tip the mixture into the flan tin and press down the with back of a spoon until it is even and in all the edges
- Chill in fridge for 30mins-1hr
- Next make the filling
- Cut the avocado into chunks and place in food processor with the rest of the ingredients
- Blend until completely smooth and silky
- When the base is chilled at the topping mixture on top and spread evenly.
- Keep in fridge until ready to serve
- To serve top with lots of raspberries and ground nuts, I used Pecans and Hazelnuts but feel free to use what you have.