Chocolate Peanut Butter Avocado Pudding

Chocolate Avocado Peanut Butter Pudding is creamy, rich, and nutritionally loaded! Only six ingredients, organically sweetened with dates and banana, and really wonderful.  


– 1 1/2 ripe avocado – 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)


Blend all ingredients except the coconut whip in a food processor until creamy and smooth. Add more dairy-free milk to thin/enhance the blend.   

To have a fuller chocolate flavor, use extra cocoa powder. Add extra of your preferred sweetener to increase the sweetness.  

Divide between 6 small serving glasses (as directed in the original recipe), cover with plastic wrap (pushing it down on the pudding to prevent a skin from forming), and chill for a few hours or overnight.  

Before serving, garnish with coconut whipped cream and a drizzle of salted peanut butter.  

Leftovers will keep in the fridge for a few days, but are best when fresh.  


*Nutrition information is a preliminary estimate determined using coconut whipped cream.  

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