I too have explored no sugar low carb desserts. One thing that surprised me the most while creating this dessert is how sweet it is using monkfruit sweetener, which by all my accounts is sort of miraculous. It tastes to me just like sugar. Many people I made this for had no clue it was vegan, no clue it was low carb let alone sugar free.

After going two weeks on a completely sugar free low carb diet I noticed my skin cleared, I lost weight, and had increased energy. Although I must admit, carbs are so filing. You won't miss out when you have a sweet dessert like this.

Prep Time:30 mins

Total Time: 7 hrs

Makes: 10-15 servings

Note: You will need a spring form pan for this recipe.

Ingredients

Crust

• 2 cups of mixed nuts

• 1 cup almond butter

• 1/2 cup cocoa butter or sub coconut oil

• 1 tablespoon flax seed ground

• 1 tsp salt

Pudding filling

• 3/4 cup cocoa powder

• 6 large avocados

• 1 cup of monk fruit sugar free sweetener

• 1/2 tablespoon of espresso powder

• 1 tablespoon cinnamon

• Pinch of salt

• 1 can coconut milk

• 1/3 cup of cocoa butter melted

Blend until super creamy and then keep blending. Add water as needed.

Method For Crust

In a food processor pulse mix nuts into a fine meal add cocoa butter, salt, almond butter, flax and pulse until a dough ball forms or sticky consistency. Transfer into a 9inch spring form pan and smooth into a flat layer.

Method for Pudding

In a clean food processor add all pudding ingredients and blend until smooth have a rubber spatula ready to push down any avocado on the side of the processor. The secret is to blend, blend, blend. This may take up to 6-10 mins. You really want the constancy to be super smooth.

Put it all together

After your pudding has come together pour on top of the crust in the springform pan, wrap and free for up to 10-12 hours or overnight.

Let thaw for 20 mins before slicing