To keep this “Peanut Butter” Chocolate Avocado Pudding Pie paleo, I use homemade sunflower seed butter. However, you can use peanut butter if that’s more your style!
For the Crust
For the Filling
- 3 large avocados
- 1/4 cup + 1/8 cup pure maple syrup
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup sunflower seed butter
For the Topping
- Preheat oven to 375 degrees. Spread sunflower seeds out on a baking sheet and toast for 10 minutes. Add the dates to a jar and cover with water, leaving to soak while the sunflower seeds toast. Remove the sunflower seeds from the oven and let cool for a few minutes.
- Place all crust ingredients in a food processor and process until the sunflower seeds and dates form a meal. It should be mealy and moist, but not processed to the point of making a nut butter. Press crust into a 9-inch pie pan or a springform pan.
- Pit and peel avocados. Combine avocado, maple syrup, cocoa powder, vanilla extract, and sunflower seed butter in a blender and blend until smooth. Spoon the filling into the pie crust and smooth with a spatula. Refrigerate while making the topping.
- Open the can of refrigerated coconut milk. The coconut milk should have separated into coconut water and thicker coconut cream. Scoop out the coconut cream and add to a small mixing bowl. (Reserve the coconut water for smoothies or just drink it!) Add the tablespoon of maple syrup to the coconut cream. Mix using a stand or hand mixer on medium-high for 3-5 minutes, until soft peaks form.
- Remove the pie from the fridge and smooth the whipped coconut cream over the avocado pudding. Top with chocolate shavings, if desired. Refrigerate until ready to serve.
Keywords: Gluten Free Peanut Butter Chocolate Avocado Pudding Pie