Well, it’s another week and another chocolate recipe! As I mentioned last week, my husband and I have gone through some major life changes over the last few months. I don’t know about you but when I am faced with life changes (big or small) I head for my favorite stress reliever – you guessed it – CHOCOLATE! So, I am bringing you yet another chocolate recipe. For any of you out there who are not as impressed with chocolate as I am, I promise to deliver a little more variety in the upcoming weeks!
Now back to the chocolate…This recipe came about one recent evening when I wanted something chocolate but I was tired of my usual repertoire of go to chocolate recipes. I only have about 999 plant-based cookbooks and I think I looked through every single one of them the other night. Finally, I surrendered and was going to give-up and then it hit me. Wait a minute…what is one of my absolute favorite comfort desserts – my Chocolate Dream Pudding! Perfect but I also wanted something a little more substantial than just pudding. Well, what is one of my second favorite comfort desserts – my No-Fail Chocolate Bars. Why not put these two comforts together – thus the Chocolate Pudding Bars were born!
Honestly, I don’t know why I haven’t thought of this dessert before. In addition to offering big CHOCOLATE flavor these bars also offer big health benefits. You are going to get plenty of healthy fats from the avocado and nut butter. The bananas and dates will give you plenty of natural sweetness and we all know that cacao (cocoa) has been declared a “super-food.”
This is one healthy, yet oh so comforting treats!!! You have got to give this creamy, nutritionally dense pudding bar a try! I promise it won’t disappoint, especially for those life moments when chocolate is needed.
Chocolate Pudding Bars
Ingredients
Chocolate Crust
- 1 and ½ Cup Almonds
- ½ Cup Walnuts
- 3-4 Large Medjool Dates
- Dash of Sea Salt
Chocolate Pudding
- 2 Bananas
- 1 Avocado
- ½ Cup Unsweetened Cocoa or Cacao
- 4 Large Medjool Dates or 2-3 tbsp. of Maple Syrup or Brown Rice Syrup
- ½ Cup All-Natural Nut Butter I used almond butter.
- 1 Cup Non-Dairy Milk I used almond milk.
Instructions
- Chocolate Crust - Mix all ingredients in food processor until well combined. If too dry add another date or a dash of water.
- Press crust into an 8x8 baking dish.
- Chocolate Pudding - Mix all ingredients in food processor until creamy. Add more milk for a creamier pudding.
- Pour pudding mixture on the top of the chocolate crust.
- Refrigerate for at least 30 minutes. Should keep for a couple of days in the fridge. Enjoy!!
