Chocolate Crumble Pudding
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 large avocados (semi ripe if possible)
- โ cup cacao powder ((30g))
- โ cup maple syrup (or maple/agave(100g))
- 4 dates
- ยฝ cup almond milk (or other plant based milk(100ml/4oz))
- 1 tsp vanilla
- ยพ cup almond flour ((84g))
- 1 tbsp dairy free butter (make sure it's very cold)
- 2 tbsp coconut sugar (or other low GI sweetener)
Method
- Preheat the oven to 180C/356F/gas mark 4
- Line a baking tray with parchment paper and set aside
- Prepare the crumble first by placing the almond flour, coconut sugar and dairy free butter in a medium sized bowl.
- Use the pads of your fingers to breakdown all three ingredients together so it creates a soft crumble.
- Spread the crumble onto the parchment paper and toast in the oven until golden (this will take several minutes) and mix so the crumbs are even in colour.
- While the crumble is being toasted, prepare the chocolate pudding by pureeing the avocados, cacao, dates, nectar/syrup, nut milk and vanilla.
- Once pureed transfer into a bowl(s)/glass(es) of your choice and sprinkle the golden crumble mix on top of the pudding.