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Holy heck and bob, i've outdone myself.

So, when I was fully plant based back in 2018, my grandma would send me recipes she thought I would like.

It was so adorable and I miss getting those messages so much. (Hug your grandma if you still have her. For me. 🫂)

One of my favorites she sent me was chocolate pudding made from avocados.

Like this! I shot this recipe back in 2021 planning to post it and never did. So enjoy this image.

Fast forward to a few weeks ago when I found out Simple Mills makes a mint chocolate flavored graham cracker type thing. Thank you to my favorite grocery store, Fresh Thyme!

OMG. They are so good. I ate the whole box in one sitting.

Then it dawned on me. These would make a great crust for a pudding pie. & the development in my head began.

& let me tell you, it is phenominal. + packed with healhty ingredients that will have you feeling good after "indulging". A great contribuiton to a holiday party, in my opinion!

Look at that beauty! 🤤


Download PDF • 1.23MB


for the crust

  • 1 - 4.25 oz package of Simple Mills mint chocolate seed and nut flour sweet thins

  • 1 cup walnuts

  • 6 dates, pitted

  • 2 tablespoons honey

  • 1/4 cup cocoa powder

  • 1 teaspoon vanilla bean paste

  • 1/4 teaspoon salt

for the pudding

  • 2 large avocados

  • 1/3 cup cocoa powder

  • 1/4 cup maple syrup

  • 1/4 cup coconut sugar

  • 1/4 cup coconut milk from a can

  • 1/4 teaspoon mint or peppermint extract, optional see notes

for the coconut whip cream

  • 1 can coconut cream, chilled in refrigerator overnight

  • 2 tablespoons maple syrup

  • 1/4 teaspoon vanilla bean paste

for topping

  • chocolate shavings, I love Chocolove's peppermint chocolate bar

  • mint leaves


  1. In a food processor, add all the crust ingredients (sweet thins, walnuts, dates, honey, cocoa powder, vanilla, salt) and blend until everything is evenly incorporated (about 45 seconds). If you pinch it together, it should stick. Press into a lightly greased pie dish.

  2. To a blender, add the pudding ingredients (avocado, cocoa powder, maple syrup, coconut sugar, coconut milk, optoinal peppermint or mint extract) and blend into a smooth pudding like consistancy. Spread over top of the crust.

  3. In a stand mixer, add the coconut cream, maple syrup and vanilla. Whip on medium for about one minute until peaks form. Spread over the pudding.

  4. Top with shaved chocolate and mint leaves. Cool for 30 minutes in refrigerator. Serve & enjoy!


  • If you don't have access to the Simple Mills sweet thins, using 1.5 cups of nuts will work. Just be sure to add the mint/peppermint extract to your pudding mixture. Alternatively, you could use 4 ounces of chocolate flavored graham crackers.

  • For some, the combination of the mint sweet thins and mint extract in the pudding may be too strong. Feel free to skip one or the other.

  • If you don't have vanilla bean paste, vanilla works great too!

  • When making coconut whip cream, I always make sure to chill my mixing bowl in the freezer overnight.

  • Macademia nuts would be a great alternative to the walnuts. Cashews are a great idea too.

Hope you all are having a happy day!

As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.

Thanks for being here. 🫶🏼


Kirsten ☀️

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