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Gluten free avocado chocolate crumble recipe is a rich vegan friendly dessert thanks to the use of cacao and a flourless dairy free almond meal topping.
I’m so excited to share this chocolate dessert 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 gluten free 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.
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
- Avocados
- Almond meal
- Coconut sugar
- Coconut nectar
- Agave/maple syrup
- Dairy free
- Dates
- Plant based milk i.e Almond, cashew etc..
- Vanilla
How to make gluten free 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 tsp of cacao powder to the topping mixture.
Substitutions to this gluten free avocado chocolate crumble
If you happen to be afflicted with an 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
Additional things you could add to this chocolate crumble
- Apple
- Cherry
- Banana
- Vegan white chocolate
- Nuts
- Seeds
Note and tips for making the best gluten free chocolate avocado crumble
- Make sure the avocados aren’t overly ripe because the more ripe they are the stronger the avocado taste. You want avocados that are semi firm.
- 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
PrintGluten free avocado chocolate crumble
The best gluten free avocado chocolate crumble that is to die for!! – dairy free, vegan, paleo, gluten free
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2-4 1x
- Category: Dessert
Ingredients
- 2 avocados (semi ripe if possible)
- 1/3 cup of cacao (30g)
- 1/3 cup of coconut nectar (or maple/agave)(100g)
- 4 dates
- 1/2 cup of almond milk (or other plant based milk)(100ml/4oz)
To make the crumble topping
- 1/2 cup of almond meal (50g)
- 1/2 tbsp of dairy free butter (make sure it’s very cold)
- 2 tbsp 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
- Make sure the avocados aren’t overly ripe because the more ripe they are the stronger the avocado taste. You want avocados that are semi firm.
- 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
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