Im thinking Friday calls for some pudding.

Some chocolate pudding.

Some chocolate pudding layered over a date sweetened “pie” crust.

I'm now thinking you're thinking the same thing.

Weekend plans set and ready to be devoured !


I n g r e d i e n t s 


2 ripe avocados (if too brown you will taste it!)

2 tbsp cashew butter

4.5 tbsp cacao powder

½ cup dark chocolate chips, melted (extra for topping)

3+ tbsp maple syrup (adjust based on preference)

1/4 cup full fat coconut milk can, blend before measuring   

2 tsp vanilla extract

Pinch sea salt



1 cup walnuts

1 cup pecans

12 large soft medjool dates, pitted ( if hard soak in hot water for 10 minutes)

1/3 cup shredded coconut

1.5 tsp vanilla

Pinch sea salt


D i r e c t i o n s   

Line an 8X8 baking dish  or a cake pan with parchment paper. Set aside. *Make sure your coconut milk has not separated in the can, if so blend in a blender or food processor first. You can freeze what you do not use for smoothies!

In a large food processor, process your walnuts and pecans a few times until large crumbles. Add in all other crust ingredients and process for about 30 seconds or until a crust like mix has formed. You may need to scrape down sides as needed. Mixture should be sticky but not wet!

Using your fingers begin to press your crust into your parchment paper. Work to create an even “crust” layer, pinching up sides to as you would a pie crust. Place in freezer as you prepare your filling.

Using the same food processor (no need to rinse out) add all of your filling ingredients. Begin to process for about a minute. You will need to open lid and scrape down sides as needed. You want your mix thick but also very smooth! If you need more liquid add a dash more coconut milk until “pudding” is achieved! Taste your mix, add more maple syrup if you prefer really sweet!

Remove crust from freezer. Spread filling in an even layer on top of the crust. Optional: add extra chocolate chips to top! Cover with seran wrap and allow pie to chill in refrigerator for a minimum of 4 hours. This will allow the bars to “set” but remain like pudding.

Store in the refrigerator for 3-4 days in an air tight container or store in freezer.