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Home / Recipes / Chocolate peanut butter Avocado pudding in oats tart shells

Photo of Chocolate peanut butter Avocado pudding in oats tart shells by Antara Navin at BetterButter
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Chocolate peanut butter Avocado pudding in oats tart shells

May-26-2016
Antara Navin
30 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Chocolate peanut butter Avocado pudding in oats tart shells RECIPE

These are the perfect dessert treats for a party and brings together two desserts - no bake chocolate peanut butter avocado pudding and baked buttery oats tart shells . The shells are filled with smooth , bittersweet chocolate peanut avocado pudding. Top it with a dollop of lightly sweetened whipped cream and fresh fruits and it makes perfect dessert to finish.

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • Fusion
  • Baking
  • Dessert
  • Low Fat

Ingredients Serving: 6

  1. For the oats tart shell :
  2. 1 cup all purpose flour (Maida)
  3. 2/3 cup Quaker whole grain rolled oats
  4. 2 tsp sugar
  5. 5 1/2 tbsp unsalted butter( cold)
  6. 1/2 tsp sea salt
  7. Cold water to knead ( approximately 5 tbsp )
  8. For chocolate avocado pudding:
  9. 1 ripe avocado
  10. 1/3 cup crunchy peanut butter
  11. 1/2 cup honey
  12. 1 ripe banana
  13. 1/3 cup unsweetened cocoa powder
  14. 2 1/2 tbsp fat free milk/almond milk/coconut milk

Instructions

  1. Preheat oven to 180C/ 350F.
  2. Grind the oats into a flour like consistency mixture in a mixer/food processor. Add this into the mixing bowl. Sieve and add all purpose flour into it.
  3. Add salt, sugar and unsalted butter into the flour. Mix all together lightly with your hand so that the flour is well coated with the unsalted butter. Add cold water 1 tbsp at a time and knead the mixture into a smooth dough.
  4. Cover it with a plastic clear wrap and refrigerate it for atleast 30 minutes.
  5. Knead the dough again lightly. Make medium size dough balls. Pat the balls a little flat and lay it flat between two wax or parchment papers.Use your hands or a rolling pin and roll the dough ball into a circular disc of 1/8 inch thickness.
  6. You can prepare the tart shells either using tart tins or use inverted ramekins cups. I will explain both the ways.
  7. If you have tart tins, use the ones with removable bottom. Lightly grease the tart tins and carefully lift the pastry sheets one by one and fit it into the tart tins.
  8. Poke holes into the bottom of the shells using a fork and then put another tart tin over it filled with lentils. The bottom of the shell will rise on heat and the weight of the lentils helps to prevent the bottom of shell from rising.
  9. Another way is to use ramekin cups. Wash and clean the ramekins and pat it dry. Invert them so that the bottom of the ramekins is facing you. Lightly grease the bottom and the sides of the ramekins.
  10. Now carefully lift the oats pastry sheets one by one and fit it over the bottom of the ramekins so that the pastry sheet covers the bottom and 1/2 inch of ramekins in length on all sides.
  11. Refrigerate the ramekins molds or the tart tins for atleast 10 minutes.
  12. Put the inverted ramekins molds or the tart tins into the oven and cook till the oats tart shell turn brown or golden yellow in color. This might take from 25-40 minutes depending on your oven.
  13. Keep checking at an interval of 5 minutes after 20 minutes of cooking.Once the shells turn brown,take them out and let the ramekins or the tart tins cool for atleast 15 minutes.
  14. Unmold the tart shells from the ramekins or the tart tins and let them cool completely before you fill it with chocolate avocado pudding.
  15. While your tart shells are cooking and cooling, start preparing your chocolate avocado pudding.
  16. Halve the avocado and remove the pits. Using a spoon, scoop around the fruit, between the flesh and the skin, to remove the flesh. Add it into a mixer.
  17. Cut the banana into slices and add it into the mixer.
  18. Add the honey, cocoa powder and peanut butter into the mixer and process it till you get a smooth mixture and no chunks of avocado remains.
  19. Chill in the refrigerator for 30 minutes atleast.
  20. Serve it in prepared and cooled tart shells with a dollop of whipped cream and fresh fruits.
  21. This is a healthy sweet treat and very easy and quick to prepare.

Reviews (1)  

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Reema Thukral
May-26-2016
Reema Thukral   May-26-2016

thanks for sharing such a nice recipe, i like the use of avocados here

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