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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 381kcal
Author Charla


  • 2 avocados semi ripe if possible
  • cup of cacao 30g
  • cup of coconut nectar or maple/agave(100g)
  • 4 dates
  • ½ cup of almond milk or other plant based milk(100ml/4oz)
  • 1 teaspoon vanilla

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


  • 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.


  • 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.


Calories: 381kcal | Carbohydrates: 89g | Protein: 13g | Fat: 49g | Saturated Fat: 7g | Sodium: 135mg | Potassium: 139mg | Fiber: 23g | Sugar: 52g | Vitamin A: 293IU | Vitamin C: 20mg | Calcium: 240mg | Iron: 4mg