Name: Petrifying pudding pots
Total time: 900 s
Yield: 6
Ingredients: 3 avocado; 400 gram coconut pot; 60 millilitre honey; 1 teaspoon vanilla essence; 4 lime; 200 gram ground almonds; 50 gram raw, shelled pistachios; 50 gram desiccated coconut; 60 millilitre coconut oil; 5 medjool date; 2 tablespoon cocoa powder; to taste mini meringue; to taste black icing

Step 1

Put the avocado (3) , half of the coconut pot (400 g) , the honey (85 g) , the vanilla essence (5 mL) and the lime zest and juice (4) into a blender. Blitz until smooth and creamy, then set aside.

Step 2

For the crust, pulse ground almonds (200 g) , raw, shelled pistachios (50 g) , desiccated coconut (50 g) , coconut oil (60 mL) , medjool dates (5) and cocoa powder (10 g) in a food processor and until they form a crumble-like texture.

Step 3

To assemble, layer in six glasses, starting with the crumble, then adding the avocado filling, then the crumble again. Finish each with a mini meringue (to taste) decorated with a black icing (to taste) mouth and eyes.

Petrifying pudding pots

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