“If you're like me, the idea of chocolate and avocados is not an appealing one. You probably think of some bizarre chocolate guacamole or maybe you wonder why anyone would want to ruin chocolate by added avo to it. I'm not a big fan of avocados, so I was hesitant to try this recipe for raw chocolate pots de creme which is made with avocado. Do not hesitate! This is so goooood!! Believe me when I say you can't even tell it's made with avo... This recipe is from Jennifer Cornbleet's Raw for Dessert. I added a little cinnamon to mine to give it a Mexican flair...more at bellaraw.blogspot.com This recipe is made with 1/2 cup date paste: www.recipezaar.com/raw-date-paste-415833”
2 1/2 cups

Ingredients Nutrition

  • 12 cup dates, paste
  • 12 cup dark agave syrup
  • 1 tablespoon vanilla extract
  • 1 12 cups mashed avocados (about 3 avocados)
  • 34 cup cocoa or 34 cup cacao, powder
  • cinnamon, to taste
  • 1 tablespoon coconut oil, melted (pop it in the dehydrator for a few minutes to soft or heat oven on lowest setting, turn it off and t)


  1. Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
  2. Add avocado and process until blended.
  3. Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
  4. Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.

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