Chocolate Peanut Butter Avocado Pudding In Oats Tart Shells Recipe

Cooking Directions

• STEP 1.Start by preparing the oat tart shells. In a bowl, mix oats, melted butter, and a touch of honey until well combined.
• STEP 2.Press the oat mixture into tart molds, making sure to create an even layer on the bottom and sides.
• STEP 3.Bake the tart shells in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown and crispy.
• STEP 4.While the tart shells cool, prepare the chocolate peanut butter avocado pudding. In a blender, combine ripe avocados, cocoa powder, peanut butter, honey, and a splash of almond milk.
• STEP 5.Blend until smooth and creamy, adding more almond milk if needed to achieve the desired consistency.
• STEP 6.Once the tart shells are completely cooled, carefully remove them from the molds.
• STEP 7.Fill each tart shell with the chocolate peanut butter avocado pudding, smoothing the top with a spoon or spatula.
• STEP 8.Refrigerate the tarts for at least 1 hour to allow the pudding to set.
• STEP 9.Serve chilled and garnish with a sprinkle of cocoa powder or shaved chocolate, if desired.

Cooking Tips

• Make sure to use ripe avocados for a creamy and smooth pudding.
• If you prefer a sweeter pudding, adjust the amount of honey or add a natural sweetener of your choice.
• For a nut-free version, you can substitute almond milk with any other non-dairy milk.
• To save time, you can prepare the tart shells in advance and store them in an airtight container until ready to use.

Storage and Serving

• Store any leftover tart shells in an airtight container at room temperature for up to 3 days.
• The chocolate peanut butter avocado pudding can be stored in the refrigerator for up to 2 days.
• Serve the tart shells filled with the pudding as a dessert for a special occasion or as a sweet treat anytime.