alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mini Avocado Matcha Pudding Cups

Makes 12 mini cups.

    Share

    Mini Avocado Matcha Pudding Cups

    If there was ever an excuse to eat dessert for your health, this tasty little frozen pudding morsel ticks the box. Some studies show matcha has a very high concentration of antioxidants and may reduce the risk of heart disease and stroke, aid in weight loss, and strengthen the immune system. It’s also being studied for its anticancer properties. What better reason is there?

    Advertisement

    Mini Avocado Matcha Pudding Cups

    Ingredients

    Crust

    1 cup (250 mL) pitted dates, about 12 1/3 cup (80 mL) walnut halves

    2 Tbsp (30 mL) almond flour

    Filling

    1 large ripe avocado, pitted, peeled, and chopped 1/2 cup (125 mL) coconut cream

    2 Tbsp (30 mL) honey

    1 Tbsp (15 mL) matcha powder, plus extra 1 Tbsp (15 mL) fresh lime juice

    1 tsp (5 mL) lime zest

    2 tsp (10 mL) vanilla extract 1/4 cup (60 mL) toasted flaked coconut, for garnish

    Nutrition

    Per serving:

    • calories234
    • protein4g
    • fat15g
      • saturated fat7g
      • trans fat0g
    • carbohydrates27g
      • sugars20g
      • fibre5g
    • sodium <4mg

    Directions

    01

    Generously grease 12-portion silicone mini-muffin pan or line conventional mini-muffin tin with paper muffin cup liners. In food processor, whirl dates until they begin to break down. Add walnut halves and almond flour. Continue to process until mixture begins to stick together. Divide dough into 12 equal portions and press each portion into thin layer in prepared muffin cups. Set aside. In high-speed blender, combine filling ingredients, except flaked coconut. Pulse, scraping down inside of bowl with spatula, until mixture is very creamy. Spoon equal amounts into mini muffin cups lined with date crust and smooth tops. Place in freezer and freeze for up to 2 hours before serving. To serve, remove from muffin pan and decorate with toasted flaked coconut and a small wedge of avocado, if you wish.Or create your own topping with sliced fresh seasonal fruit and toasted nuts. A drizzle of chocolate is also delicious.

    Tip: Trade the lime zest and juice for orange for a different flavour boost.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.