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This dessert is one for the choc-a-holics. A velvety smooth rich chocolate vegan ganache made from raw cacao and ripe avocados topped with a gluten free buttery crispy almond meal crumble. Serve by itself or with some cream or custard vegan of course!

I’m so excited to share this Avocado Chocolate Crumble with you all. It’s a copy cat version of a non dairy free dessert that I used to eat as a child.

It’s every chocolate lover with dietary restrictions dream come true because it is gluten free, dairy free, vegan and paleo friendly too.

This is a dessert you can eat solo or impress your guests especially those aren’t vegans, gluten free and so fourth even they will enjoy it too.

If you are from the UK then you might remember a dessert called chocolate crunch. It was a type of ganache with a golden topping.

Myself and my brother loved them (he liked the banana crunch) when we were children and would consume it almost every week.

Unfortunately Bird’s (the brand) withdrew the crunch range. I’ve seen countless petitions and fan pages on Facebook requesting that the manufacturer reinstate the product to no avail.

Rather when plead, beg and protest against the withdrawal I decided to make my rendition of this easy Avocado Chocolate Crumble.

It’s made with a few ingredients and very simple to prepare I can promise that you will enjoy it as much as I do too. Did I mention that it is a favourite vegan treat just like my Vegan Sticky Toffee Pudding and Instant Pot Vegan Rice Pudding.

How to mask the strong avocado taste

This was tricky but I managed to tone down that pungent avocado taste that seems to be problematic with many avocado puddings/mousse like I did with my avocado chocolate mousse recipe.

Balancing out the correct ratio of plant based milk to cacao and avocados is very crucial for good results.

While you can never truly escape the taste of avocado, you can certainly make it more subtle with some tweaking.

The ingredients you will need

Cacao powder: This is the unadulterated version of cacao powder, it’s raw and totally gluten free!

This is the unadulterated version of cacao powder, it’s raw and totally gluten free! Avocados: You want avocados that are soft and definitely not firm or hard.

You want avocados that are soft and definitely not firm or hard. Almond meal: This creates the topping, it has a coarse texture so it works perfectly.

This creates the topping, it has a coarse texture so it works perfectly. Coconut sugar: You can use this or any other granulated low GI sweetener

You can use this or any other granulated low GI sweetener Coconut nectar: Again, this can be used or agave, maple etc…

Again, this can be used or agave, maple etc… Dairy free butter: I use Vitalite but Earth Balance works just as well.

I use Vitalite but Earth Balance works just as well. Dates: I added a a few dates purely for additional sweetness, but this is optional.

I added a a few dates purely for additional sweetness, but this is optional. Plant based milk i.e Almond, cashew etc..: A splash of dairy free milk is needed

A splash of dairy free milk is needed Vanilla: For some flavour!

How to make avocado chocolate crumble

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. (picture 1)

Use the pads of your fingers to breakdown all three ingredients together so it creates a soft crumble. (picture 2)

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. (picture 3-4)

While the crumble is being toasted, prepare the chocolate pudding by pureeing the avocados, cacao, dates, nectar/syrup, nut milk and vanilla. (picture 5-6)

Once pureed transfer into a bowl(s)/glass(es) of your choice and sprinkle the golden crumble mix on top of the pudding.

How to make a chocolate crumble topping

If you want to be really daring you can go one step further by making a chocolate crumble topping by adding 1-2 tsp of cacao powder to the topping mixture.

What are the other nut free topping options?

If you happen to be afflicted with a nut allergy, then I would suggest using one of the following

Crackers (GF of course)

Tapioca starch

Buckwheat/brown rice flour or another type of GF flour

Coconut flour

Can you bake the whole crumble in the oven instead of just the topping?

Yes, if you want to bake the whole this instead of serving it cold bake in the oven at 180c/350F/gas mark 4 for 10-15 minutes or until the topping is golden.

Add ins

Apple

Cherry

Banana

Vegan white chocolate

Nuts

Seeds

Note and tips

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.

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.

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.

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.

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.

to puree the avocados and so fourth. Any excess crumble mix can be frozen and used at another time.

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.

Other gluten free desserts you may like

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Avocado Chocolate Crumble The best gluten free avocado chocolate crumble that is to die for!! - dairy free, vegan, paleo, gluten free 5 from 6 votes Print Pin Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2 -4 servings Calories: 381 kcal Author: Charla Ingredients 2 avocados semi ripe if possible 2 avocados semi ripe if possible

1/3 cup of cacao 30g 1/3 cup of cacao 30g

1/3 cup of coconut nectar or maple/agave(100g) 1/3 cup of coconut nectar or maple/agave(100g)

4 dates 4 dates

1/2 cup of almond milk or other plant based milk(100ml/4oz) 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 cup of almond meal 50g

1/2 tbsp of dairy free butter make sure it's very cold 1/2 tbsp of dairy free butter make sure it's very cold

2 tbsp of coconut sugar or other low GI sweetener 2 tbsp of coconut sugar or other low GI sweetener Instructions 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. Notes 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.

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.

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.

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.

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.

to puree the avocados and so fourth. Any excess crumble mix can be frozen and used at another time.

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. Nutrition Calories: 381 kcal | Carbohydrates: 89 g | Protein: 13 g | Fat: 49 g | Saturated Fat: 7 g | Sodium: 135 mg | Potassium: 139 mg | Fiber: 23 g | Sugar: 52 g | Vitamin A: 293 IU | Vitamin C: 20 mg | Calcium: 240 mg | Iron: 4 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy