chovocado pudding tartlets

February 14, 2012
Happy Valentines Day, lovelies.  Today, I appreciate more than ever how lucky I am in love, family and friendships.  I have some amazingly special people in my life for whom I'm abundantly thankful.  All in all, I'm really in love with life. 

While today is a very happy day, it's also one of mourning.  Last night, I lost the life of my beloved computer and it's contents.  I had a beautiful Valentines post ready to go for this morning, but alas, it was gobbled up and spit out into oblivion.  A sad, single (unedited) photo that happened to be saved on my phone thankfully allows me to share something today. 

For this Valentines' Day, I used my trusty ole' avocado-chocolate pudding recipe, popped it in a gluten-free "tart" and called it pudding tartlets!  It's a total win.  Today would also be a great day for pretty chocolate-stout brownies or dainty rasperry linzer cookies.

Please let me apologize in advance for the patchy service whilst I regain my techno-puting-footing.
Chovocado Pudding Tartlets 
(vegan, gluten-free)
For tart crust
2/3 cup walnuts
4 medjool dates
3 tablespoons shredded coconut
sprinkle of hot water

For Chocolate Pudding
2 ripe avocado
1/2 cup cocoa powder
1/2 cup raw agave nectar
1/2 cup almond milk
1 teaspoon vanilla extract
cacao nibs (optional)
coconut flakes, for garnish
strawberries, sliced for garnish
  1. To prepare crusts, begin by lining a muffin pan with squares of plastic wrap.
  2. Combine all crust ingredients in a food processor and pulse until a thick mixture forms into a ball.
  3. Divide mixture into 6 balls and press into the plastic-wrap lined muffin pan along bottom and sides to create a shell. Refrigerate for half and hour or so.  
  4. To prepare filling, peel and quarter a ripe avocado. 
  5. Put all the ingredients in your food processor and process until smooth. 
  6. Gently remove the crusts by pulling on the plastic wrap and set the crusts on a baking sheet or plate then set aside.
  7. Spoon mixture into prepared tart shells and refrigerate for an hour or more to let flavors blend. Garnish with shredded coconut and cacao nibs/chocolate chips and enjoy!
Makes about 6 tarts

Wishing you the happiest love day!