Chocolate Peanut Butter Avocado Pudding

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Glass jar of Chocolate Peanut Butter Pudding with a bite removed

I don’t what took me so long to share my take on avocado pudding, but it was long overdue! This stuff is amazing. If you’ve never tried it, now is your chance.

Fresh avocados for making vegan Chocolate Avocado Pudding

I rarely eat chocolate without peanut butter. The two just go hand in hand. So it was a no brainer to add a healthy spoonful into this creamy, rich, nutritionally-dense pudding.

Food processor with ingredients for making vegan Chocolate Avocado Pudding

Nutritionally dense, you say? Yes!

  • Avocados are rich in healthy fats, folate, carotenoids and are extremely heart healthy.
  • Bananas provide Vitamin B6, potassium, fiber and natural sweetness.
  • Chocolate provides antioxidants and magnesium.
  • And peanut butter adds protein and even more healthy fats.

That’s one healthy bowl of pudding, yo.

Food processor with freshly made Chocolate PB Avocado Pudding

The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.

It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more. It’s extremely forgiving and flexible in this way.

And did I mention rich?

Food processor and glass jars of vegan Chocolate PB Avocado Pudding
Glass jars of Chocolate PB Avocado Pudding with coconut whipped cream

In my opinion, the coconut whipped cream and additional peanut butter on top are essential. It adds another level of decadence and wave of flavor that just brings it all together. Please follow my example.

Jars of thick and creamy Chocolate Avocado Pudding topped with coconut whip and peanut butter

You guys are going to LOVE this pudding. It’s:

Peanut buttery
Not too sweet
Nutritionally dense
& A heart-healthy snack or dessert

If you give this recipe a try, you simply must take a picture and tag it #minimalistbaker on Instagram so we can see! We love checking out your photos, especially when dessert is involved. Cheers!

Spoonful removed from a jar of Chocolate Peanut Butter Pudding

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.
Author Minimalist Baker
Food processor with freshly blended vegan Chocolate Avocado Pudding
4.63 from 106 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 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 (for topping // optional // but recommended)


  • 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.


*Nutrition information is a rough estimate calculated with coconut whipped cream.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 386 Carbohydrates: 29 g Protein: 9 g Fat: 29 g Saturated Fat: 11.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 109 mg Fiber: 10 g Sugar: 13.5 g

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  1. Mia w says

    I ended Up making this recipe after realizing I bought The fridge tofu vs international aisle tofu for your peanut butter pie cup recipe. Thank goodness, I had Most of the ingredients for this because it definitely hits the spot. I ended up making half of this recipe which totaled 3 cups vs 6. I only added a little banana based on the reviews and decided to add cup up banana slices instead to add as a topping since I did Not have coconut cream chilled in the fridge to make a whipped topping. It was perfect for me as a dessert. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you ended up making and enjoying this one, Mia! Thank you for sharing! xo

  2. Jess says

    Subbed peanut butter powder and added extra oat milk and a bit of salt, and would never even know the difference! So rich and delicious, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it turned out well with those modifications. Thank you for sharing, Jess! xo

  3. Emma says

    I would love to try this, but I don’t have any dates. What would suggest for a different but still healthy sweetener?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, that might work, but the avocado flavor will probably be more noticeable, so make sure you’re using a really nice looking, fresh avocado. You could add monk fruit or stevia to taste and use more dairy-free milk, as needed, to encourage blending.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Didi, the peanut butter is a big part of the flavor for this pudding, but another nut butter would work if you’re alright with the flavor changing. Let us know how it goes if you give it a try!

  4. Marie says

    I have made avocado chocolate pudding countless times… this is by far the most odd. I think maybe it’s the banana in it that’s putting me off. Normally I Like minimalist baker recipes, but I’m disappointed in this one. Have you tried this with just peanut butter, chocolate avocado, and no banana? Curious to see if testing that would be better. I’m not sure I want to waste time or ingredients again trying another variation but if anyone else omitted the banana and can attest it’s better, I would give this another shot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, we’re so sorry you didn’t enjoy it. Is it possible you were using a banana that was on the riper side? We could see that causing an overpowering banana flavor. It also works without banana and with more avocado and sweetener, but the avocado flavor is more noticeable.

      • Marie says

        It was just the right amount of ripeness. Not too under not brown spotted. It’s all good, I just ended up realizing the banana in it is wrong for me and the recipe is not good to me at all. Just feeling down that I wasted all the ingredients. Even hubby said it was “weird” and “not right”. Interesting so many other people liked it. AVO Choc PB banana honey… all just too weird of a combo for our house I guess.

    • RM says

      I made this but omitted the banana, I think it’s delicious. I imagine the only function of the banana is to mask the Avacado a bit more, but we truly don’t feel it’s necessary.

  5. Heather says

    I just made this and much enjoyed. All you recipes are spot on. I will decrease the amount of maple syrup next time.( with the banana was too sweet. I love to use melted chocolate in recipes. How much do you think I should use instead of cacao powder.

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we’re so glad you enjoyed this recipe! We haven’t tried this with melted chocolate and we aren’t sure if it will work. Because all of the other ingredients are more “liquidy” the pudding needs the cocoa powder to create the right texture. Let us know if you give it a try!

  6. Catrina Semmons says

    Diving into anti-inflammatory again. Also had 2 teeth pulled this morning. Trying to find soft foods that are non dairy and have some nutrients. I’ve been following you for about 8 yrs now. You’re amazing! I’ve made so many of your recipes! Liking the spoon the pudding tasted perfect. Just to play with ingredients I have…I used between 1/4 and 1/2c date paste, then filled the rest up with raw honey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you for your kind words, Catrina! We’re so glad you enjoy our recipes! Wishing you a speedy recovery! xoxo

  7. laura says

    My husband and I (and my toddler) loved this. I used agave syrup and only half of what it called for as a sweetener. I noticed that after a day in the fridge is tasted a bit bitter, which I did not detect when it was fresh. Would the avocados get bitter over time? Also, we used a very ripe banana and it got too much of a PB&J taste and would like to modify. Any suggestions for a banana replacement?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, is it possible the avocado was a little underripe or overripe? That can cause it to taste a little bitter the next day. For replacing the banana, you could try more avocado and more sweetener. Hope that helps!

  8. Caro says

    I made this, this afternoon, with frozen avocado and frozen banana, so it was cold and I could eat it right away. I used honey because I’m not vegan, but it’s still natural. IT WAS SO DELICIOUS! 1/4 to 1/3rd cup is all you need for a serving because it’s so rich and satisfying. Highly recommend.

  9. Kenna says

    Lots of calories. Even though this sounds delicious, has a lot of nutrition, it is still extremely heavy in calories. Most people would NOT EAT a single portion. Sad but true

  10. Adrienne Diaz says

    Hi, I’ve made this recipe a bunch of times and love it. But I was wondering if I could use vanilla bean powder instead of the cacao? For more like a vanilla pudding. I’ve never used vanilla bean powder before, so I’m not sure how that works and if you use the same proportion. Would you happen to know? Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Adrienne! We’re not sure if the vanilla will be strong enough to cover up the avocado taste, but if you try it, we’d suggest using 1/4-1/2 tsp. It will likely also be more liquidy, so maybe leave out or reduce the dairy-free milk? Let us know if you try it!

  11. Heather says

    Not gonna lie I’m not a clean eater so I had fairly low expectations but this was actually delicious! I did leave out the peanut butter because I didn’t have any in, and used golden syrup for the sweetener – so as written it would be a little bitter for me, but nonetheless it was thick, rich & flavoursome. Amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Heather! We’re glad to hear it exceeded your expectations. Feel free to add a little more sweetener to taste!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Debs! We find that microwaving peanut butter for 10-15 seconds helps make it thinner. If you don’t have a microwave you can use a double boiler! xo