My Memorial Day weekend was filled with bags of clothing and furniture and box cutters. Everyone’s favorite kind of weekend activity : Moving! We didn’t move far but that doesn’t change the fact that we had to move ALL THE THINGS. 

My poor 8 1/2 month pregnant body was definitely feeling the burn. 

Fortunately, some friends invited us over for a BBQ on Monday which forced us to take a break from unpacking and relax.

This also forced me to come up with my first culinary creation in the new kitchen. A welcome interruption for sure. 

I love using my avocado chocolate pudding as a filling for a tart or pie, and since the holiday weekend typically signifies the beginning of summer, I opted to include some fresh tasty berries! They also lended some patriotic flair in tribute to the holiday’s true purpose; to remember those who have given their lives in service of our great country!

The almond meal crust is nutty and wholesome, but if you want a more traditional tart crust, you can swap the almond meal for a fine grain almond flour. 

Berry Chocolate Pudding Tart

Chocolate Pudding

2 avocados, pitted and peeled
5 pitted dates, soaked (discard soaking liquid before blending)
1/3 c. cocoa powder
3 T. honey
1 tsp. vanilla
pinch sea salt

1. Blend all ingredients until smooth in blender or food processor. 
2. Chill 

Crust and Tart

2 c. almond meal
1 egg
2 Tbsp. coconut oil or soft butter
pinch of sea salt

1. Preheat oven to 350.
2. Combine ingredients in a food processor until moist and begins to clump together.
3. Press evenly into a greased tart pan.
4. Bake for 10-12 mins until golden.
5. Cool before filling. 
6. Once cool, spread pudding evenly inside crust. 
7. Top with sliced berries (I cut the blackberries in half so they would lay nicely #sofancy).