Chocolate Peanut Butter Avocado Pudding

Name: Chocolate Peanut Butter Avocado Pudding
Prep time: 10 min
Total time: 10 min
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

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Author : Minimalist Baker

avocado pudding

Ingredients

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1 1/2 ripe avocados1 large ripe banana1/2 cup unsweetened cocoa or cacao powder1/2 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

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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

Step 4

Leftovers will keep in the fridge up to a few days, though best when fresh.