For the pudding cups:
15 pitted Medjool dates, soaked in warm water for an hour
1 ripe Hass avocado
1/4 cup raw cacao or semisweet cocoa powder
1 cup full-fat coconut milk
Pinch of sea salt
For the coconut cream:
1 (14-ounce) can of chilled coconut cream
2 tablespoons maple syrup
Soak the dates in warm water for an hour or so before use. This will help make them really soft and easier to blend. Drain the dates after they have soaked, and add them to a high-speed blender with the avocado, raw cacao, coconut milk, and sea salt.
Blend the mixture together until smooth, scraping down the sides in between processing. It might take longer to achieve a pudding-like texture if you're not using a high-powered blender such as a Vitamix, but it's not impossible.
After you've reached a pudding-like consistency, divide the pudding up into three half-pint Mason jars, leaving at least an inch at the top of each jar for the coconut cream. Put lids on the jars, and refrigerate them for at least 30 minutes, or until chilled.
For the coconut cream, whip together the cold coconut cream and the maple syrup with a hand mixer. It should reach the consistency of whipped cream rather quickly. Once you're ready to enjoy your pudding cups, open the jars and add in the whipped coconut cream on top. Serve and enjoy!
Recipe Notes
- The consistency of the pudding will become thicker the colder it gets. For the thickest pudding, let it chill overnight.