Food / 5 October, 2023 / My Baba

Petrifying Pudding Pots

Get ready for a spooktacular Halloween treat! This ghostly no-bake delight features a creamy, sweetened avocado base topped with a cocoa, coconut and date crumble that’s as dark as a moonless night. To keep it hauntingly vegan, swap out honey for maple syrup and trade meringues for marshmallows or homemade aquafaba meringues. You’ll be conjuring up a dessert pot that even the spirits will approve of!

Serves 6

Ingredients

• 3 avocados, chopped
• 400g coconut pot
• 85g honey or maple syrup
• 5mL vanilla essence
• 4 limes, zested, juiced

For the crust

• 200g ground almonds
• 50g raw, shelled pistachios
• 50g desiccated coconut
• 60mL coconut oil
• 5 medjool dates, pitted
• 10g cocoa powder

For the topping

• to taste mini meringues or Plant Kitchen marshmallows or homemade aquafaba meringues
• to taste black icing

Method

1. Put the avocado, half of the coconut pot (40g), the honey (85g), the vanilla essence (5mL) and the lime zest and juice into a blender. Blitz until smooth and creamy, then set aside.
2. For the crust, pulse ground almonds, raw, shelled pistachios (50g), desiccated coconut (50g), coconut oil (60mL), medjool dates and cocoa powder (10g) in a food processor until they form a crumble-like texture.
3. To assemble, layer in six glasses, starting with the crumble, then adding the avocado filling, then the crumble again.
4. Finish each with a mini meringue (to taste) decorated with a black icing (to taste) mouth and eyes.

Recipes by M&S Food.

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