Raw Mint Chocolate Cups with Avocado Pudding Filling
3 tips for making these without measurements:
- It’s very easy to adjust the crust for these cups to your liking. I chose to make mine with a softer crust, but adding some coconut oil would make it much more firm. If you don’t want to use buckwheat, a simple nut/seed and date crust will be just as easy to make! Again, dates (a few at a time) until the mixture begins sticking together. You can also choose how smooth or chunky you like, simply by processing it less or more!
- I’m a mint lover, so my minty preference will probably be different than yours. That’s the beauty of not using measurements. Add a capful of the mint extract, taste, and if you want more mint then simply add more mint.
- Same goes for the amount of sweetness and chocolate. Start small, and add more, little by little until it’s just as you like!
- Buckwheat, sprouted
- Coconut flour
- Flax and/or chia seed, ground
- Fresh dates, pitted
- Coconut butter, optional
- Raw cacao powder
- Fresh dates, pitted
- Fresh mint leaves or alcohol-free mint extract
- Water, as needed
In a food chopper or processor, place about 3 parts sprouted buckwheat to 1 part coconut flour. For a standard 12-cup muffin tin, a good place to start is about 2 cups of buckwheat, which would mean about 2/3 cup coconut flour.
Add as much flax and chia seeds as desired, at least 1-2 tablesoons worth but use as much as you'd like.
Add dates. Start with about 4 or 5. Begin pulsing together, adding more dates until the mixture is crumbly and sticking together between your fingers. Press into the cups as thick or thin as you'd like, but at least 1/4 inch thick.
Using a high-speed blender or food processor, blend the avocados, cacao powder, date paste, and mint extract together until smooth. Stream in just enough water to help blend if needed. For approximate amounts to start with for a standard muffin pan, try about 3-4 large avocados, 1/2 cup cacao powder, 3-5 dates, and a capful of mint.
Taste. Continue adding cacao powder and mint until desired flavor. I prefer to remove the mixture and place in a bowl, and then whisk in the additional cacao powder and mint as needed, however, you can simple add and blend again.
Once the flavor is to your liking, fill the cups with the pudding. Place in the freezer until solid. Use a knife around the edges and pop out the cups. A spoon may be helpful to release from the bottom. Enjoy!
- If you don't have fresh dates you can use dried. I recommend soaking in water about 10 minutes to soften, draining, and patting dry.
- You can make these into bars by using a baking dish rather than a muffin tin. Do everything else the same. Or, simple eat the pudding as is and crumble the raw crust on top!
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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