Chocolate Peanut Butter Avocado Pudding

Name: Chocolate Peanut Butter Avocado Pudding
Total time: 10 min
Yield: 6 servings
Cuisine: Indonesian
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

Creamy, thick, nutritionally dense chocolate avocado peanut butter pudding! Just 6 ingredients, naturally sweetened with dates and banana, and so delicious.

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy 👁️ 14 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

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

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.
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.
Before serving, top with coconut whipped cream and drizzle of salted peanut butter.
Leftovers will keep in the fridge up to a few days, though best when fresh.