This dessert was “spook-tacular”, and it turned out to be a group favorite. The small cups that I used for this were from Whole Foods. I happened to spy them sitting on the deli case filled with some type of salad samples. I asked the gal behind the counter if I could buy a sleeve of them. I didn’t have a particular plan in mind when I bought them but I knew they would perfect for some creation. Plus, they are bio-degradable!
If you don’t own a high-powered blender such as a Vitamix or Blendtec, I encourage your to break this into 2 batches so you don’t overheat your blender.
Ingredients for pudding:
Yields 4 cups
1 cup medjool dates, soaked
1 cup maple syrup or raw agave nectar
2 tsp vanilla extract
3 cups mashed avocados, ripe only
1 1/2 cups raw cacao powder
1 cup water
Preparation for pudding:
In your food processor, using the “S” blade, combine the dates, agave and vanilla until nice and smooth.
Add the mashed avocados and cacao powder. Blend until nice and smooth, stopping the processor every once in a while to scrap the sides down.
Add the water and blend until nice and creamy.
The pudding will keep for 3-5 days in the fridge so you can make it up ahead of time.
To create the dessert cups; place the pudding in a piping bag and fill each container. This method gives you complete control and a beautiful presentation. Place a chocolate spider on top. See the recipe below.
Serve chilled or at room temperature.
Chocolate Spider Ingredients:
½ cup melted raw cacao butter (use a double boiler to melt)
¼ cup raw cacao powder
1 Tbsp + 1 tsp mesquite powder
1 tsp raw agave nectar
chocolate spider mold
Instructions For The Chocolate:
Whisk the powders and agave into the cacao butter until thoroughly combined.
Allow the melted chocolate to cool just a tad so it starts to firm up and won’t ooze out of the piping bag to quickly. Pour the chocolate into a piping bag or squeeze bottle that has a very small tip on it. This will give you better control. Fill your chocolate mold and place it in the freezer for 15 minutes to firm up. Once firm, turn the mold over and give it a slight twist so the chocolates fall out of the mold.
Place one spider on each chocolate pudding dessert.