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Guest Post: Chocolate Stuffed Strawberries


  • 1 ripe avocado
  • 1 ripe banana
  • ΒΌ cup cacao powder
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut nectar honey or maple syrup
  • 2 teaspoons vanilla
  • 1 quart of strawberries


  • wash and core strawberries so you can fill them. Slice a small sliver off bottom so berry sits flat. Put them in refrigerator until ready to fill.
  • in food processor or Vitamix, blend all the other ingredients until creamy.
  • taste pudding to check if it is sweet enough for your taste. A dash of stevia can be added for extra sweetness.
  • pipe or spoon pudding in strawberries. Refrigerate till ready to eat.


Use tablespoon for the coconut oil first so that coconut nectar/honey comes off with ease. The pudding will last in the refrigerator for a few days, but I would be surprised if there was any left over. I like to garnish the strawberries with toasted almond slivers and sometimes I add 1 teaspoon of almond extract. Please use organic ingredients when you can.