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.
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.
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.
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?
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.
You guys are going to LOVE this pudding. It’s:
Not too sweet
& 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!
Chocolate Peanut Butter Avocado Pudding
- 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.
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