Gluten free avocado chocolate crumble with empty bowl

Gluten free avocado chocolate crumble

The best gluten free avocado chocolate crumble that is to die for!! - dairy free, vegan, paleo, gluten free
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 -4 servings
Calories 771kcal
Author Charla


  • 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


  • 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.


  • 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


Calories: 771kcal | Carbohydrates: 89g | Protein: 13g | Fat: 49g | Saturated Fat: 7g | Sodium: 151mg | Potassium: 1406mg | Fiber: 23g | Sugar: 52g | Vitamin A: 293IU | Vitamin C: 20mg | Calcium: 240mg | Iron: 4mg