I’ll spare you photos of every angle and every step of the process because frankly, I don’t care that much. I just want to eat this. Lots of it. Since going paleo about 18 months ago, this has become one of my favorite treats. However, the first time I made it, I hated it. Four tries later, I’m happy to share what I think is one of the best paleo desserts out there: avocado chocolate pudding.

For the crust, place the following in a food processor:

1 1/2 c raw nuts of your choice. I like pecans or walnuts but almonds would also work.

3/4 c raw shredded coconut, unsweetened

2 – 3 pitted, softened dates

pinch of high quality salt

Mix these until you get a fine meal.

Then add 2 – 3 T of organic coconut oil. Start with 2 and add another if you need it. You just want it to start to clump.

Press about 2T into small ramekins and reserve some for the topping (or put it all in the bottom if you want!).

For the pudding, add the following into the food processor or Vitamix:

3 medium sized perfectly ripe, peeled (duh) avocados. (Not too ripe and not hard.)

1/2 c alternative milk such as almond, soy, etc. Again, unsweetened. (We like Califa Farms.)

1 T high quality vanilla (I’ve also thought about trying 1-2 t of almond extract or 2T strong coffee but have not gotten to this yet. LMK if you try it and it works!)

1/4 to 1/2 c pure maple syrup (start with less and add more if it tastes too avocadoey.) Alternatively, you could probably use one very ripe banana to bump up the sweetness.

1/2 c cacao (Not cocoa. See photo above.)

2 t cinnamon. (You could probably use some other seasoning if you wanted, like cardamom, but I think cinnamon works well.)

Process until all of the avocado lumps are gone and the pudding is smooth. Taste and adjust if needed.

Place pudding on top of crust. Should make enough for 5 servings. Top with cacao nibs, fresh fruit, etc. You will need to eat this within 3 days or it starts to separate.

Enjoy! This is an adaptation from one of Stacy Stowers recipes in Eat Raw, Not Cooked!