Chocolate Peanut Butter Avocado Pudding
Creamy, thick, nutritionally dense chocolate avocado peanut butter pudding! Just 6 ingredients, naturally sweetened with dates and banana, and so delicious.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 1/2 ripe avocados
- 1 large ripe banana
- 1/2 cup unsweetened cocoa or cacao powder
- 1/2 cup salted creamy or crunchy peanut butter ((plus more for topping))
- ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
- ~1/4 cup almond milk or other non-dairy milk ((slightly more if using dates))
- Coconut Whipped Cream
Steps
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Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
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Divide between 6 small serving glasses (as original recipe is written), cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.
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Before serving, top with coconut whipped cream and drizzle of salted peanut butter.
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Leftovers will keep in the fridge up to a few days, though best when fresh.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ripe avocados | 0.5 | - | - |
| ripe banana | 1 large | - | - |
| unsweetened cocoa or cacao powder | 0.5 cup | Rp 8.000/100g | Rp 9.480 |
| salted creamy or crunchy peanut butter | 0.5 cup | - | - |
| ~1/2 cup sweetener of choice i.e. maple syrup | 2 cup | - | - |
| ~1/4 cup almond milk or other non-dairy milk | 4 cup | Rp 5.000/100ml | Rp 47.400 |
| Coconut Whipped Cream | - | - | - |
*Estimated market prices, may vary by region
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