3 tablespoons almond butter (or sub natural peanut butter)
½ teaspoon vanilla extract
2 tablespoons cocoa powder
generous pinch of salt
Instructions
To make the crust, combine all "crust" ingredients in a food processor except the maple syrup. Grind until everything is uniform and becomes a sticky "dough." If you need more moisture to make it stick together, add a tablespoon of maple syrup.
Line a mini cupcake tin with plastic wrap, tucking it into ten of the cups.
Place about 1 tablespoon of the dough into each cup and, using your fingers, press it evenly into the bottom and up the sides to form a cup. Tip: wet your fingers to prevent it from sticking to you!
Set the tray in the freezer to firm up while you make the filling.
Rinse out the food processor, then add all the "filling" ingredients and blend until smooth, scraping down the sides as necessary. Taste filling. Depending on the size of your avocado, you may need to adjust by adding more maple syrup or more cocoa powder or more almond butter to you liking.
Evenly distribute the filling into the chilled muffin cups.
You can either eat them as is, which is more of a pudding cup, or freeze them for at least three hours to set. Let sit at room temperature for 20 minutes before serving, then enjoy!