I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.
This must be kept in the fridge because the topping is like a firm pudding that is very creamy.
Perk: no cooking!
INGREDIENTS:
BASE
- ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
- ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
- 10 large, soft dates (I used Medjool)
- 3 T. cocoa powder
- ¼ t. sea salt
- 1-3 t. water (less if using a ‘fattier’ nut like walnuts)
FILLING
- 2 avocados (use a less ripe one to ensure less avocado taste)
- 4 T. maple syrup
- 3 T. cocoa powder
- 1 t. vanilla
- ⅛ t. sea salt
- 1 T. coconut oil, melted
- 10 drops liquid stevia (or another tablespoon of maple syrup)
INSTRUCTIONS:
- Process the seeds and oats (if using) until they are broken down into a meal consistency.
- Remove the mix, and add in the dates.
- Process the dates until they form a ball of date paste.
- Add back in the seed/oat mix along with the cocoa powder and salt.
- Process until well-mixed.
- Add in water as needed until the mix begins to clump a bit.
- Press the mix into a lightly oiled 7 x 5 inch glass dish
- Place into the refrigerator while you make the filling.
FILLING
- Process all of the ingredients together until smooth and well combined.
- Pour atop the base and spread over the top.
- Chill the dessert.
- Cut and serve!
SERVINGS: 9
NOTES: You can add walnuts chopped to the top and or some chocolate chips.
SOURCE: Oatmeal with a Fork