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Sugar-free Avocado Chocolate Pudding

Looking for a sweet treat and the comforting smoothness of rich chocolate pudding? Look no further!

This delicious, sugar free pudding is better than any store bought version and I prefer it to any homemade sugar filled pudding I have ever tasted. Bonus: it’s SIMPLE to make.


2 ripe avocados

3/4 cup cocoa

Approx. 15 dates

1 cup brewed coffee

1/4 cup nut or seed butter (I used pumpkin seed butter)

1/4-1/2 cup of your preferred milk

1 tsp cinnamon

Optional: Fruit, nuts or seeds and coconut cream or whipped cream for garnish.

Place dates in a flat bottomed dish or directly into your blender as I do (less cleanup) and pour enough hot coffee to cover (use decaf if you’re concerned about caffeine). 

When dates have been soaking up the coffee for at least 15 minutes, put the avocado, nut/seed butter, cinnamon and cocoa into the blender with the dates and coffee and blend on high until everything is well incorporated. It may not be totally smooth yet and the consistency will likely be quite thick. (I use Blendtec. Vitamix would work the same.  With these two brands the dates only need about 15 minutes to soak. If your blender is not as effective, I would recommend soaking the dates for an hour or more to ensure your pudding ends up smooth).

Add milk slowly until pudding is desired consistency and keep blending until smooth. I used about a 1/4 to 1/2 cup of coconut milk to get a nice thick, smooth pudding.

If you prefer a sweeter pudding, you could add raw honey or pure maple syrup to taste.

Pour into small dishes or cups, cover and refrigerate for about an hour before serving.

Add fresh fruit, nuts, seeds, coconut, coconut cream or whipped cream if desired.

Would also be a delicious party dip for cut fruit!


Coconut pumpkin seed butter macaroons. It’s practically health food. 

Berrik is headed to Grandma and Grandpa’s for the weekend. I wanted to send a treat for him to enjoy while he’s there since there are almost zero commercial ‘treats’ that Berrik can have. This doesn’t bother me one bit because I love knowing exactly what is going into his growing body.  I have been reading about the Health Benefits of Pumpkins Seeds and wanted to incorporate them into this recipe for a little extra health boost to an already healthy cookie. The immune boosting  properties of the pumpkin seed butter and honey are ideal for the ‘flu’ season! 

This recipe is (as so many of mine are) inspired by Elana’s Pantry. She has two coconut macaroon recipes on her website and they are both fantastic. I often start with one of her recipes and then adapt it to Berrik’s specific needs, or just change it up for fun. This one was a bit of both. 

The thing I love most about these cookies is how simple they are to make.  Only 5 ingredients. 


2.5-3 cups shredded unsweetened coconut (start with 2.5 and add more as needed)

1/8 cup honey 

1/4 cup pumpkin seed butter

1 egg

Optional: chocolate chips, nuts, raisins, dried berries or white chocolate chips 

Pre-heat oven to 350 F. 

Mix pumpkin seed butter, honey and egg by hand until well mixed. 

Add coconut 1 cup at a time and mix until incorporated. The batter should be just sticky enough to hold together.  We added a small scoop of sugar-free stevia sweetened chocolate chips. Nuts, raisins, dried berries or white chocolate chips would also be yummy, although no other additions are necessary! 

Scoop or hand roll into small balls and place on cookie sheet. 

Put into oven and bake for 10-15 minutes. Tops should brown up nicely but watch closely as they burn relatively easily. 

Make a cup of tea and pop a few in your mouth!

Let me know how they turn out for you!!