This dessert is one for the choc-a-holics. A velvety smooth rich chocolate vegan ganache made from raw cacao and ripe avocados topped with a gluten free buttery crispy almond meal crumble. Serve by itself or with some cream or custard vegan of course!
I'm so excited to share this Avocado Chocolate Crumble with you all. It's a copy cat version of a non dairy free dessert that I used to eat as a child.
It's every chocolate lover with dietary restrictions dream come true because it is gluten free, dairy free, vegan and paleo friendly too.
This is a dessert you can eat solo or impress your guests especially those aren't vegans, gluten free and so fourth even they will enjoy it too.
If you are from the UK then you might remember a dessert called chocolate crunch. It was a type of ganache with a golden topping.
Myself and my brother loved them (he liked the banana crunch) when we were children and would consume it almost every week.
Unfortunately Bird's (the brand) withdrew the crunch range. I've seen countless petitions and fan pages on Facebook requesting that the manufacturer reinstate the product to no avail.
Rather when plead, beg and protest against the withdrawal I decided to make my rendition of this easy Avocado Chocolate Crumble.
It's made with a few ingredients and very simple to prepare I can promise that you will enjoy it as much as I do too. Did I mention that it is a favourite vegan treat just like my Vegan Sticky Toffee Pudding and Instant Pot Vegan Rice Pudding.
How to mask the strong avocado taste
This was tricky but I managed to tone down that pungent avocado taste that seems to be problematic with many avocado puddings/mousse like I did with my avocado chocolate mousse recipe.
Balancing out the correct ratio of plant based milk to cacao and avocados is very crucial for good results.
While you can never truly escape the taste of avocado, you can certainly make it more subtle with some tweaking.
The ingredients you will need
- Cacao powder: This is the unadulterated version of cacao powder, it's raw and totally gluten free!
- Avocados: You want avocados that are soft and definitely not firm or hard.
- Almond meal: This creates the topping, it has a coarse texture so it works perfectly.
- Coconut sugar: You can use this or any other granulated low GI sweetener
- Coconut nectar: Again, this can be used or agave, maple etc...
- Dairy free butter: I use Vitalite but Earth Balance works just as well.
- Dates: I added a a few dates purely for additional sweetness, but this is optional.
- Plant based milk i.e Almond, cashew etc..: A splash of dairy free milk is needed
- Vanilla: For some flavour!
How to make avocado chocolate crumble
- Preheat the oven to 180c/356/gas mark 4
- Line a baking tray with parchment paper and set aside
- Prepare the crumble first by placing the almond meal, coconut sugar and dairy free butter in a medium sized bowl. (picture 1)
- Use the pads of your fingers to breakdown all three ingredients together so it creates a soft crumble. (picture 2)
- Spread the crumble onto the parchment paper and toast in the oven for 10 minutes until golden and mix so the crumbs are even in colour. (picture 3-4)
- While the crumble is being toasted, prepare the chocolate pudding by pureeing the avocados, cacao, dates, nectar/syrup, nut milk and vanilla. (picture 5-6)
- Once pureed transfer into a bowl(s)/glass(es) of your choice and sprinkle the golden crumble mix on top of the pudding.
How to make a chocolate crumble topping
If you want to be really daring you can go one step further by making a chocolate crumble topping by adding 1-2 teaspoon of cacao powder to the topping mixture.
This crumble is the exact same crumble that I used in my Vegan Pumpkin Parfait.
What are the other nut free topping options?
If you happen to be afflicted with a nut allergy, then I would suggest using one of the following
- Crackers (GF of course)
- Tapioca starch
- Buckwheat/brown rice flour or another type of GF flour
- Coconut flour
Can you bake the whole crumble in the oven instead of just the topping?
Yes, if you want to bake the whole this instead of serving it cold bake in the oven at 180c/350F/gas mark 4 for 10-15 minutes or until the topping is golden.
Add ins
- Apple
- Cherry
- Banana
- Vegan white chocolate
- Nuts
- Seeds
Note and tips
- Keep in mind the more ripe then avocados are the stronger the avocado taste.
- You can double the batch if you are serving to a large crowd.
- Serving size is varied I managed to fill a standard sized breakfast bowl with this recipe. However, you can serve in multiple shot glasses or souffle dishes.
- Make sure to use almond meal and not almond flour as the two are not the same. Almond meal is a slightly coarse texture.
- Use a granulated low calorie/glycemic index sugar such as coconut sugar to make the crumble. Syrup/nectar might be too heavy for the crumble.
- Use an immersion stick blender or food processor to puree the avocados and so fourth.
- Any excess crumble mix can be frozen and used at another time.
- To make this recipe keto friendly use stevia or erythritol
- Make sure the butter is cold, straight out of the refrigerator and NOT room temperature/melting.
Other gluten free desserts you may like
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Avocado Chocolate Crumble
Ingredients
- 2 avocados semi ripe if possible
- ⅓ cup of cacao 30g
- ⅓ cup of coconut nectar or maple/agave(100g)
- 4 dates
- ½ cup of almond milk or other plant based milk(100ml/4oz)
To make the crumble topping
- ½ cup of almond meal 50g
- ½ tablespoon of dairy free butter make sure it's very cold
- 2 tablespoon of coconut sugar or other low GI sweetener
Instructions
- Preheat the oven to 180c/356/gas mark 4
- Line a baking tray with parchment paper and set aside
- Prepare the crumble first by placing the almond meal, coconut sugar and dairy free butter in a medium sized bowl.
- Use the pads of your fingers to breakdown all three ingredients together so it creates a soft crumble.
- Spread the crumble onto the parchment paper and toast in the oven for 10 minutes until golden and mix so the crumbs are even in colour
- While the crumble is being toasted, prepare the chocolate pudding by pureeing the avocados, cacao, dates, nectar/syrup, nut milk and vanilla.
- Once pureed transfer into a bowl(s)/glass(es) of your choice and sprinkle the golden crumble mix on top of the pudding.
Notes
- Keep in mind the more ripe then avocados are the stronger the avocado taste.
- You can double the batch if you are serving to a large crowd.
- Serving size is varied I managed to fill a standard sized breakfast bowl with this recipe. However, you can serve in multiple shot glasses or souffle dishes.
- Make sure to use almond meal and not almond flour as the two are not the same. Almond meal is a slightly coarse texture.
- Use a granulated low calorie/glycemic index sugar such as coconut sugar to make the crumble. Syrup/nectar might be too heavy for the crumble.
- Use an immersion stick blender or food processor to puree the avocados and so fourth.
- Any excess crumble mix can be frozen and used at another time.
- To make this recipe keto friendly use stevia or erythritol
- Make sure the butter is cold, straight out of the refrigerator and NOT room temperature/melting.
Nutrition
This looks heavenly! I've been on the lookout for a good dairy-free chocolate pudding-type dessert, and this one looks spot on! Can't wait to try it!
Thanks Shannon. I hope you like it.
I love avocado and chocolate but I've never tried it like this! I can't wait to bite into this decadent dessert!
That's good to know!!
We have been spending a lot more time in the kitchen, cooking as a family lately. It has been fun to involve the kids with recipe research and cooking! We found your recipe and we made it today! It was a success and a hit with everybody! what a delicious afternoon snack today!
Yay! I'm so glad you and the family liked it Cindy
Oh my, this looks heavenly. I haven't tried the chocolate and avocado combination yet so I'm excited to try something new.
I promise you will like it Kelly
I LOVE making desserts with avocados. This one looks like a winner. Pinned for later, thanks for the recipe 🙂
You are welcome Cathleen.