Chocolate Pot De Creme and White Chocolate Bark for Halloween (gluten free, paleo, nut free, soy free, vegan)
Prep time
Total time
Guilt-free rich and creamy chocolate pot de creme and white chocolate bark for Halloween or any time of the year. All allergen-free, paleo, and vegan - a treat everyone can enjoy!
Recipe type: Dessert
Serves: 5 pudding cups and 2 pounds of bark
  • Makes about 5 cups
  • *You will need a food processor or blender
  • Ingredients:
  • 4 large ripe avocados
  • ¼ cup coconut oil
  • 3 tablespoons blonde coconut nectar, or agave syrup (honey is another good option)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure gluten free vanilla extract
  • ½ teaspoon kosher salt
  • 9 ounces (256 grams) 66-70% semi-sweet chocolate, chopped or wafers (I use Guittard wafers)
  • 1 teaspoon coconut oil
  • recipe below
  • mini chocolate chips for eyes and mouth (I use Enjoy mini chips)
  • *Makes one ½ sheet pan of bark with an extra ½ cup for ghost decorations and dipped strawberries or bananas
  • 1 cup raw cacao butter (sold in most health food stores)
  • ¼ cup coconut oil
  • 3 cups sifted confectioner’s (powdered) sugar
  • 3 tablespoons coconut milk powder (sold in most health food stores)
  • 1 teaspoon pure vanilla extract (or peppermint extract for a mint flavor)
  • You will also need:
  • toasted coconut chips
  • dried tart cherries
  • pumpkin seeds
  • salted plantain chips
  • or other favorite toppings
  1. *Prep time includes chilling time.
  3. Place peeled and seeded avocados, coconut oil, coconut nectar, maple syrup, vanilla extract, and kosher salt into a food processor. Puree for 2-3 minutes until completely smooth.
  4. Meanwhile set a medium saucepan with about 2-inches of water to simmer over medium heat with a glass bowl set over it (be sure the actual water droplets don’t touch the bowl). Add chocolate and 1 teaspoon coconut oil (I noted it separate because I tend to forget to divide the small amount), stir until melted.
  5. When melted, take the bowl off the heat and let it cool for 5 minutes before adding to the avocado puree. When ready, add into the food processor and puree for another minute until fully blended. Transfer into serving glasses, cover rims with plastic wrap (not directly on the pudding) then refrigerate for at least an hour. Serve chilled.
  6. Can be made a day in advance, any longer will bring out a strong avocado flavor. Can be frozen in a freezer-safe, airtight container for up to a month. Thaw in the refrigerator overnight.
  8. Prepare a parchment, or wax paper lined plate or tray then scoop up a spoonful of melted white chocolate to draw free-form ghosts on the paper. I first made a circle for the head then pushed my spoon side to side for arms then spooned more chocolate to the head and pushed it down for the body.
  9. Mine are far from perfect if you like them more precise: pencil ghosts on the other side of the paper then follow the shape with a spoon.
  10. Freeze ghosts for at least 10 minutes or up to 2 days. Add eyes and mouth then stick into the pudding to stand upright. Serve immediately. The white chocolate does begin to soften after 15 minutes, so it’s best to add the ghosts just before serving.
  11. Prepare the same saucepan filled with 2-inches of water (if it has evaporated, or a double boiler) set over medium heat to simmer with a glass or other heat-safe bowl set over it. Add raw cacao butter and coconut oil to the bowl, stir as it melts until fully melted. Remove bowl from heat and let it cool for 10 minutes before adding sifted confectioner’s sugar, coconut milk powder, and vanilla extract. Whisk to combine until smooth.
  12. Set aside some white chocolate for ghosts (see how in pudding recipe) and dipping fruit, if using.
  14. Pour the white chocolate onto the parchment-lined baking sheet and spread evenly. Spread toppings throughout then chill in the refrigerator for 2 hours or up to 24 hours.
  15. Pierce areas with a sharp knife then lift edges to break off sections. Will remain fresh refrigerated in an air-tight container for up to a week. Can be frozen for up to 2 months.
Recipe by From Jessica's Kitchen at