Winter White Chocolate Pudding

Servings: 4 - 6

Save vanilla bean pods in a container with rum or vodka and keep in refrigerator for a few months for homemade pure vanilla extract.


  • ¾ cup coarsely chopped Brazil nuts
  • ⅓ cup each pumpkin and sunflower seeds
  • ½ cup rolled oats
  • ⅓ cup unsweetened cacao powder (or cocoa)
  • ⅓ cup unsweetened shredded coconut
  • 8 Medjool dates, pitted
  • 8 dried apricots
  • 2 tablespoons melted coconut oil
  • ½ cup honey
  • 3 egg whites


  1. Preheat oven to 300 °F (149 °C).
  2. Toast nuts and seeds over medium heat in a Teflon™ nonstick coating skillet.
  3. Remove from heat and pulse 6 times in a food processor.
  4. In a small bowl, add the nuts, seeds, oats, cacao, and coconut.
  5. Chop the dates and apricots in a food processor and add to the bowl.
  6. In another bowl, whisk oil, honey, and eggs together and add to the dry mix; combine well.
  7. Spread mixture into an 8-inch square pan with Teflon™ nonstick and press flat with spatula.
  8. Bake for 40 minutes or until edges start to brown.
  9. Cool on rack 15 minutes.
  10. Loosen edges with a spatula, turn out of pan onto a wire rack, and cool 15 more minutes. Cool in the refrigerator an additional hour before cutting into 1x4-inch bars. 
  11. Store covered in the refrigerator.