Chocolate Silk Pudding Cake

I tasted this on a recent trip to Florida. This was an adaptation from a pudding recipe that Marty “cooked up.” It’s amazing. Ingredient amounts depend on the size of avocados being used. So taste while you mix to get it right for your palate. 

Chocolate Silk Pudding Cake

CakeCrust:

Mix about equal amounts of walnuts and dates in food processor until small chunks. I used about 3 handfuls of nuts and about 12 dates.  

Pudding Mix:

 

  • 5  large or 6 small/medium avocados (need only 2-3 if you are in Florida and can get those giant size avocados)
  • 1 1/2 c. – 2 c. agave1/2 – 3/4 c. raw cocoa powder
  • 1/4 – 1/2 coconut oil (liquid, not solid)
  • 4 Tablespoons Vanilla
  • Cinammon and/or salt to taste if desired

 Blend liquids and oils first.  Then add cocoa and then the avocados. 

Mash crust mixture into bottom of  a spring form round pan.

Add pudding mix and store in freezer. Enjoy!!! It is scrumptious. You can serve directly from freezer and keep leftovers in freezer as well.  

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