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:
Rich
Creamy
Chocolaty
Peanut buttery
Not too sweet
Thick
Fudgy
Nutritionally dense
Customizable
& 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
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 (for topping // optional // but recommended)
Instructions
- 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.
Sandra Valdivia says
This was really easy to make and came out awesome! The second time I made it I used coconut milk from a Can and monk fruit (no added sugar alcohol). It still came out awesome!!
Lovely! Thanks for sharing, Sandra!
Annie S. says
I don’t have a food processor. Well a blender work or is there any other way of doing this?
Hi Annie, Depending on your blender, it may work. If it’s a Vitamix, absolutely! Otherwise, it probably won’t get the churning power it needs without adding a lot of liquid.
Caro says
I used my ninja blender and it worked fine ☺️
Laura says
Really tasty, my whole family enjoyed it, and so simple and quick to make.
Yay! Thanks for the lovely review, Laura!
Kristina says
Never thought that avocado and chocolate will be a good combination, but this pudding is absolutely delicious! Will make this again soon!
Right?! Thanks for sharing, Kristina!
Carolyn says
I just made this for an after dinner treat. The problem was, I couldn’t stop eating it!! This is so delicious!! I have never been disappointed with any of your recipes. THANK YOU!!!
Aw, yay! Thanks so much for your kind words and lovely review, Carolyn!
Michelle Levendoski says
⭐️⭐️⭐️⭐️⭐️ Super easy and so delicious! I served it to the family before revealing the ingredients. They had no idea it was so nutritious. I’ve had requests to make more and put it in tiny muffin tins in the freezer for a quick grab n go treat. 😋
Ha- we’re so glad everyone enjoyed it! Thanks so much for sharing, Michelle! xo
Amy-Leigh says
I made this tonight, personally I thought it was beautiful maybe next time I would add a touch more milk to make it slightly thinner. I used soya we didn’t have any coconut in.
So quick and easy to make, will defo make it again.
So glad you enjoyed it, Amy-Leigh! Thanks so much for sharing!
MLQ says
Love the freezer idea! It will be like a healthy fudgecicle!
Amy-Leigh says
I was just wondering if anyone has made this with frozen bananas?
Hmm, that sounds like a fun idea! More of like a nice cream?
Robin N says
Such a delicious recipe! I’ve played around adding/substituting prunes (for a sweeter velvety texture) and that works great, too.
We’re so glad you enjoy it, Robin! Thanks so much for sharing!
Grace says
This has become a staple in our household! My fiancée loves this even though he’s not a sweet/dessert person. I make a batch each week using frozen bananas and avocados. Recently, I also added kefir and a little bit of milk for the liquid ingredients. Instead of whipped cream, I put Lily’s dark chocolate chips sweetened with Stevia as toppings. Sooooo yummy!
We’re so glad you both enjoy it! Thanks for sharing, Grace!
Amanda says
I made this for my teenage sons today and they devoured it! One son ate it as-is and one used it as a dip for graham crackers. I may try to make frozen pops out of it next time to enjoy over the hot summer.
Whoop! We’re so glad they enjoyed it! Thanks so much for sharing!
Eva says
this one is FAB! I made it with date paste – SO good! thank yoU!
Janie says
The BEST thing I’ve ever made! You haven’t lived until you’ve tried this!
Whoop! SO glad you enjoyed it, Janie! xo
Maggie says
Used half a large banana and all you can taste is banana!
Sorry to hear that, Maggie! We wonder if it was especially ripe? We’d suggest trying a just ripe banana for less banana flavor.
Sai says
Could we use melted dark chocolate instead of coco powder?
Maybe! Though we aren’t sure it would be quite as thick. Let us know if you try it!
Ashlene says
Curious, would frozen avocados work in this recipe?
Hmm, we aren’t sure! Let us know if you try it!
Grace says
Yes. I’ve tried it with frozen avocados and bananas. They worked great!
Rachell says
Can we eat it right away without letting it sit in the fridge?
You can! We just prefer it chilled.
Marie says
This was DEVINE!!!! Oh my gosh – it blew my mind how good it was. I didn’t have any bananas (they’re out of them at all the grocery stores by me right now ) so I’m looking forward to adding that whenever they’re back in stock but even without that I am sooooo in love! The pictures looked so appetizing so I’ll admit I was worried it may not taste as good at it looked – completely false! This is maybe my favorite dessert recipe now! I am also happy it’s a little bit healthier than my usual after dinner treats! Thank you, thank you, thank you for sharing!!!
Aw, yay! We’re so glad you enjoyed it, Marie! Thanks for sharing!
Debora Araujo says
Today I made this recipe, but I used:
2 medium avocados
1 large not super ripe banana
a couple spoons full of crunchy organic peanut butter
one scoop of vanilla whey
half a cup of syrup
a tbsp of vanilla extract
1/4 cup of 2% milk
It’s currently in my fridge and has a light green color, since I didn’t use cocoa (because I didn’t have it here and we are all in lock down). BUT I licked the blender and omg it’s so gooooood! It definitely tastes healthier than a chocolate pudding, but very very yummy! A great dessert alternative!
Thanks so much for the lovely review, Debora. We are so glad you enjoyed it and were able to modify based on what you had! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Anneke says
Absolutely delicious – I made it with maple syrup the first time and date paste the second time (required more almond milk as per the recipe suggestion) and both were great. I also added a teaspoon of homemade vanilla extract and an extra pinch of salt to enhance the flavour. Another easy dessert win, thanks!
Great! Thanks for sharing, Anneke! xo
Alisha says
I made this with black beans instead of avocados. Doesn’t taste like beans and is cheaper than avos :)
anastasia feldman says
is it possible if i could substitute peanut butter for almond butter?
We think that will work. Let us know how it goes!
Cecilia says
Absolutely delicious! I’m not vegan, just had some ripe Avocados sitting around. I’ve made a similar recipe in the past, but without the peanut butter. Loved the addition of the peanut butter, always a great combination with chocolate!
Bryndis says
So many recipes have bananas but I’m allergic. What could be used instead of the banana? Or just skip it? Thanks
Hi Bryndis, If you want to leave it out, replace it with more sweetener! Though recognize that the flavor of the avocado will be more apparent in that case. Good luck!
CC says
This is so delicious! I’ve made it for a few years now. Today, I accidentally grabbed molasses instead of agave sweetener. The molasses will be good for extra iron for those suffering from anemia- like me.
The molasses made the pudding much more dense, but adding almond milk and a splash of agave and more peanut butter made it perfect! I also used a frozen banana. I do agree with previous reviewer that you haven’t lived until you’ve tried this!
Tried out my new Vitamix with this recipe!
I appreciate other reviewers variations.
We’re so glad you enjoy it! Thanks so much for sharing!
Amanda says
Hi! Just want to say that I’ve tried several of your recipes, including this one, and have enjoyed them all. My son especially loved this avocado pudding. Thanks so much, and I hope you keep ’em coming. :-)
Thanks so much for the lovely review, Amanda. We are so glad you and your son are enjoying our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sherry says
I LOVE this simple recipe!! I am sweeter-free at the moment (sugars, maple syrup, agave, etc.) so I planned te use stevia – but I put it all in the blender and tasted it firsthand it was rich and delicious without even stevia! My spouse is allergic to chocolate soI used carob powder instead, and it tastes rich and delicious.
I plan to serve this at my sister’s vegan Thanksgiving, along with some fruit salad.It will be a nice counterpoint to the pies. I may add a few ripe mangos for for sweetness…
Thanks so much for the lovely review and for sharing your modifications, Sherry. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Mellie says
I was so surprised how good this recipe is. It tastes just like pudding. The only issue was that I added too much cocoa.
I will definitely make again.
Whoop! So glad you enjoyed it, Mellie! Thanks so much for sharing! xo
Susan Bowman says
I don’t want the added sugars and don’t think that they are needed. I have made a version of this pudding for years using nut milk, very large, perfectly ripe avocado, cacao and one large or two med sliced, frozen bananas. This is delicious on it’s own, or a great base for creativity. Can add ingredients such as maca root powder, nut butter, cinnamon, vanilla, etc. On a side note; Nutiva makes a cacao/reishi powder that is absolutely delicious. It’s a high quality organic cacao and the reishi gives the chocolate a slightly earthy flavor without a distinct mushroom taste. I find it adds a wonderful flavor to smoothies and desserts.
Gina says
Loved this recipe the first time I made it! Second time I did little bit of sugar free maple syrup, instead of maple, for a touch of sweet and added my chocolate collagen protein powder to increase the protein. Such a yummy fat bomb dessert or snack!
Wonderful! Thanks for sharing, Gina!
Jasmina says
I just made this. It tastes amazing. It is chilling and I am taking it to a party so I hope the rest of the people like it. Going to try to make black bean brownies as well and someone is bringing some berries to add. I used date paste. I may use a touch less peanut butter next time. I like peanut butter but it’s coming across a bit strong. In any case this is a keeper.
Yay! Thanks, Jasmina! We appreciate your review.
Lynn says
This pudding is rich & delicious! We just now ate it as dessert for our lunch. Since it’s so nutritious I’m a little reluctant to call it dessert, but it’s too yummy to be anything else. PS: I added a baked sweet potato to the blender that was already cool. It’s the kind of recipe that allows you to add in other nutritious foods without changing the overall chocolate pudding flavor. Thanks Dana for another great recipe!
Yay! Thanks for sharing! And I love the sweet potato idea!
Kim says
Hello, Can I omit the bananas? Is there anything I can use to replace the bananas? Thanks
Hi Kim, If you want to leave it out, replace it with more sweetener! Though recognize that the flavor of the avocado will be more apparent in that case. Good luck!
Deb Jackson says
I just made this sans the banana (allergic) and subbed sunbutter for the nutbutter and it was delicious! I’m so happy to have good pudding again!???? I used to but almond milk pudding from the store but they weren’t hitting the ‘puddin’ Point’!?? Besides that something in them made me cough?. I’ve made avocado pudding in the past but I always tasted the avocado. Adding in the Nut/seed butters really gave this pudding the real deal ‘body’ and taste I’ve been searching for!????
So glad you enjoyed it, Deb! Thanks for the lovely review!
Dagmara says
I have made this many times and loved it but always wondered about the a size of avocado – large or small?
Thanks so much for the lovely review! So glad you enjoyed this recipe, Dagmara. The avocados we used were medium in size. The photo in the post might help for scale. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Dagmara says
Thank you
Kelly says
Hello!
I’ve made this many times in the past and LOVE it. Even when I omitted the sweetener – so good – the texture is just mmmm. I’m doing the ketogenic diet right now and thinking of how to modify the recipe… Just wondering the serving size in your nutrition breakdown. 1 cup? Or less? I’m thinking of leaving out the sweetener and use maybe half the bananas ?
Thanks!
Hi Kelly, we calculated the nutrition based on 1/6 of the total recipe, but would estimate one serving to be about 1/2 cup. If you do some experimenting with this recipe, we would love to hear how it goes!
Erica says
Hi
Is it possible to use a dairy milk, only thing I have in my fridge at the moment
Yep!
Kim Lund says
Hi,
I haven’t made yet but it definitely has my attention based on many experiments keeping our food clean. The peanut butter helps any time that you’re not starting with 100% neutral background as a base. I don’t know how but it can change so much more than cocao alone can.
We do eat raw dairy but I also include coconut whenever I can. The recipe looks great.
Can you please tell me exactly how to whip coconut whipped cream, I have tried many times. Sadly, raw cream does not whip as well as cooked which has left us without whipped cream.
Thank you for sharing I want to make complete recipe and I can’t do that step.
Hi Kim, we just updated our guide on How to Make Coconut Whipped Cream. You’ll find it here.
Adrianna Ochoa says
Super excited to try this! Just a quick question, 1/2 cup maple syrup? Want to make sure I’m reading this right.
Thanks!
Hi Adrianna, if you prefer a more intense chocolate flavor, we would recommend starting with less sweetener and working your way up. Hope that helps!
Kim Lund says
Thank you so much. I’ll try again, so far I’ve only gotten lumps o coconut but hopefully the right brand will make a difference. I have thrive that only has coconut, no guar, would that work since it’s over 30% fat? Thank you.
Hi Kim, are you referring to the coconut whipped cream? We just updated that page with recommended brands!
B says
You deserve an award for most creative and delicious recipes , especially with the limited amount of ingredients used. We are all so busy these days and your recipes add so much fun and enjoyment to my life and that of my sons. I thank you for all that you and your special partner in life do. You are appreciated beyond words! Yet another winner! SO rich and tasty! MMM MMMM GOOD!
Iron Steph says
This recipe looks awesome!!! I don’t have a food processor…do you think it can be made with a hand blender instead?
Depending on your blender, it may work. If it’s a Vitamix, absolutely! Otherwise, it probably won’t get the churning power it needs without adding a lot of liquid.
Gem says
Would this turn out the same using almond butter? Not overly keen on peanut butter
Yes! Others have used almond butter in this recipe and had success!
Sharon says
Hello, I’m wondering where the Saturated fat grams are coming from? I’m trying to do a life change with a heart healthy cholesterol lowering diet and my understanding is to minimize Saturated fats if not avoid them all together?
Avocados! They are rich in healthy fats, folate, carotenoids and are extremely heart healthy.
Lisa says
Love, love, love this recipe. So easy and delicious. Shhh, don’t tell anyone I’m not a fan of peanut butter, so I substituted almond butter. Used maple syrup, but only half of suggested amount. Still amazing.
Recently broke my jaw and was limited to soft foods. Perfect excuse to eat the whole thing myself.
We are glad you enjoyed it, Lisa!
Ann says
I just noticed that I could change the amount of servings and the ingredient quantity changes accordingly. So smart and so helpful. Thank you for making my life a little bit easier. :-)
Yes! That is a new function that we have recently introduced to the site! We are glad it is helpful to you, Ann! :D
Carol Scanlan says
My VEGAN (hold all oils) adult child and I just made this a few days ago and we had to wait a few hours for it to cool in the fridge. The 2nd time we used three frozen bananas and it was absolutely delicious on the spot! Thank you for all the great recipes you provide.
Yay! Glad to hear it, Carol!
Carol Joy says
THANK YOU THANK YOU! I’m hard pressed to find recipes for one of my college age children because he is VEGAN “hold the oil” at this point in his life. I’m mostly Paleo and this recipe was a good fit for the whole family. I want to thank you for the variety and creativeness that I can always find on this food blog!
Susana Reuder says
Hi Dana,
We tried this today and it was a big hit! I wanted something sweet, chocolatey and no baking involved that all could enjoy for my birthday. Since my youngest can’t have cocoa/real chocolate yet, we made this using carob powder. They loved it! I also like mine on the sweet side, so sweet it was. The carob powder has a very special taste, so we have to find some balance otherwise it turns out to be to much carob taste. Delicious! And lovely in a Weck glass with 2 candles on top :-).
Happy birthday to you and our best wishes to you guys!
Greetings from Norway,
Susana, Alex & Cecilie.
We are so glad that you and your family enjoyed this recipe, Susana! Happy Birthday!
Esther says
Hi! Do you think I can make it into a pie? Would you maybe add some agar agar or arrowroot? Thank you, I LOVE your recipes
I think that would work! If you give it a try, report back on how it goes.
Samia Afzal says
It has been fun reading comments through your informational posts . I really impressed with your blog . Appreciating work :)
colleen scissons says
Hands down this is the BEST avocado chocolate pudding recipe! There is alot of similar recipes on the web but this beats them all! I want to say I am a BIG fan of yours. I have never had a recipe of yours I did not enjoy. Thank-you.
Erica says
OMG this pudding is incredible! I’m a pudding addict and this is better than the “real” stuff. So rich that it’s self-restricting which is actually a good thing! Just as tasty on day 2. Perfect to satisfy a sweet tooth but still have some nutrition (and a happy tummy thanks to the zero lactose) – thanks for the awesome share!
Victoria says
Hi! does this freeze well?
I haven’t tried it, but I assume so. Let me know if you do!
Hi Victoria! I have my doubts that this recipe could be frozen and then defrosted to enjoy at a later time BUT you could try turning them into frozen pudding pops! We haven’t tried this and can’t guarantee results but thought it was worth suggesting!
Elyse says
This pudding is super yummy and has a great, thick consistency! It was great right after I made it, but it doesn’t last very well (I saved a bowl in the fridge overnight and ate it the next morning). The avocado flavor is masked well at the beginning, but as time goes on it gets to be a little bit more pronounced :)
Charlene says
This was delicious! I used maple syrup and it turned out great! I give it 5 stars although it would only let me select 4 stars for some reason.
Margaret says
Been wanting to try avocado desserts for a while and this sounded great! But, if you don’t like the taste of (over)ripe bananas, don t try it. The ripeness of the banana overpowered the other flavors.
nicole says
Just wondering, can you use whole milk? Making it for my granddaugher
Yes I think that would work, Nicole!
Sam says
You are a genius, this recipe is brilliant!!! I just made a half batch (3/4 large avocado and one full normal banana, and half of all the other ingredients) and swapped raw almond butter for peanut butter because although I love me some PB, I wanted a more prominent chocolate flavor and didn’t want the PB to over power everything. It came out perfect thank you!
Merita Lundstrom says
Just made this and I love love love it, it’s super rich and creamy and really indulgent. I made a few tweaks, adding a spoonful of coconut oil and a shake of sea salt. I think the sea salt really took it up a notch and recommend giving it a try if you make this recipe. Before going vegan, I never really liked pudding, but this one I absolutely adore. Maybe it’s something about being homemade and dairy free that gives me more confidence in it, as opposed to those super processed pudding cups I would get as a kid. Easy to make and well worth trying.
Tim @ Food Processor Reviewer says
Absoultely delicious and nutritious. Nice pictures.
I have been looking for a nice recipe to experiment on a food processor i bought.
Keep up the good work and keep posting
Thanks
Tim
Darci says
What can I replace the banana with, more avocado?
Hi! If you want to leave it out, replace it with more sweetener! Though recognize that the flavor of the avocado will be more apparent in that case. Good luck!
Christa kaur says
Hey thanks for the recipe. Can I use whole
Milk instead. Making this for toddler, not sure if he will have the almond milk or non dairy since it will be his first time?
Thank you!
Klaudia says
Hi, I’ll be baking my first vegan cake tomorrow and I wanted to make chocolate avocado and banana frosting/filling. Would this recipe work, should I add less milk, more peanut butter?
Hi! I am not sure. You could try cutting the banana to make it thicker? Alternatively, here is my recipe for Vegan Chocolate Ganache Frosting!
yaya says
Hum, good idea, I might try both (defrosted and frozen) :p
Thanks for the suggestion ^^ (photo posted on IG ;) )
yaya says
Do you think I can freeze some of it ? it’s a bit too much when you live on your own :p
Hi! I sort of have my doubts that this recipe could be frozen and then defrosted to enjoy at a later time BUT you could try turning them into frozen pudding pops! We haven’t tried this and can’t guarantee results but thought it was worth suggesting! Happy cooking!
yaya says
Hi Dana !
Thanks a lot for this recipe ! I just made it tonight and it has a great taste ! I licked all the vitamix blender bowl ! It might be a bit too fat/sweet for my every day life but I’ll make it for sure for friends/family ! (I put 1/2 date syrup, 1/2 agave nectar)
I’ll post it on instagram (yayyagram) ;)
shruthi says
Hello, I would like to make this recipe for a diabetic person. Is the ingredients safe for a diabetic person to eat?
Stacie says
I just made this and it’s really delicious! Very rich and creamy, so I don’t think you need a lot (it would be amazing as a topping on things, too). I used two bananas and added in some vanilla extract and didn’t use quite as much PB because our crunchy PB has some sugar in it, too. Thanks!
Kate Wilson says
This is delicious! We make it all the time! Yummmmmmm
Ann K says
I just made this recipe and it is yummmyy! You should call it Chocolate PB Banana Avocado Pudding. I had to use large Florida Avos bc the Haas weren’t ripe and I think it was better because they’re lighter and a bit more watery. Also sub’d Organic Coconut Milk for thr Almond Milk and it made it so creamy. Almond milk is probably the healthier choice. Also used unsalted PB and just added a few grinds of my own. Highly recommend this recipe! It tastes like it would be so bad for you, but there’s a ton of healthy stuff and nutrients. Happiness in my tummy, my soul and my immune system :).
Michelle says
1/2 cup of peanut butter and 1/2 cup sweetener is an awful lot of extra fat and calories if you ask me. Try making it with 1 tbsp of honey and 1 tbsp of peanut butter. The banana will already add enough sweetness on its own. This is how I do it, and it is much better for you.
By doing this it will be worthy of 4 stars and not 2.
Rachel Eden says
This recipe is brilliant! My daughter has multiple food sensitivities, fructose malabsorption and sensory integration disorder so she has an extremely limited diet and I am always on the lookout for recipes I can try for her. I made this pudding and she loves it! The avocado and peanut butter are perfect for adding much needed fat to her diet. She has no idea what’s in the pudding and keeps asking for more. I haven’t made the coconut topping yet but the coconut cream is chilling in the fridge. Thank you for your recipes –they are fantastic!
Marla says
Any suggestions if you have only one avocado? Also, can you use frozen bananas?
It should still work with one avocado, according to other readers! I wouldn’t recommend using frozen bananas as that will affect the consistency of the pudding!
Kate Wilson says
I made it with a frozen banana last week. Granted it was peeled and sliced before it froze, I put it in the processor first then the rest. The consistency was honestly fine, but frozen bananas have a strong taste. I wouldn’t recommend it or use it again.
Melanie says
Hi Dana,
I love your recipes. I know you might not see old recipe comments but I thought I would try. I really want to try this recipe but I recently found out I’m allergic to avocados. I am super sad about it, especially since I primarily eat vegan. Anyway, I wanted to know if you had any suggestions for substitutes in this recipe. Maybe tofu, bananas, etc.
Thanks :)
Nathalie says
Delicious and healthy!!
My son just turned 1 year old and is not a really good eater.
I’m always on the search for healthy, but yummy recipes for him.
This is sooo good and has some protein in it too. He is just eating and loving it, so thank you a lot for this recipe!
Will definitely make it again! :) My husband approves as well. ;)
Nathalie & Levi
Nathalie says
I forgot to mention that I didn’t add any sweeteners, but just topped it off with just a couple dark chocolate morsels.
Jen says
Can I freeze this? I made too much haha. We had avocados going bad … :| but it’s delicious and I love it. I just know I can’t eat 12 servings on my own. Well I can…. I just am holding back.
anna says
Hello! I am also wondering if we can freeze it because i am in the same boat. Did you end up freezing it?
I have my doubts that this recipe could be frozen and then defrosted to enjoy at a later time BUT you could try turning them into frozen pudding pops! We haven’t tried this and can’t guarantee results but thought it was worth suggesting!
Carol Scanlan says
We froze a batch and the texture and taste were good. We made sure to seal the containers and wrapped well.
Ro says
Yum Delish!!! made this last night. Such a great combination of flavours and textures. Thanks for the recipe…..I will be making this again and again! Love it.
Ellie says
The pudding sounded delicious. Unfortunately, The pudding tasted like eating a mashed banana. I added 1/2 a cup of agave nectar and 1/2 cup of honey with 1 cup of melted milk chocolate chips.
Adding the extra 1 cup of agave and honey finally gave it some sweetness.
Thanks for sharing.
Ashley says
Can u use dairy milk in it?
Silvia says
I beyond love this pudding! I make it at least once a week, no joke! I always eat it with strawberries dipped in… Sometimes even for breakfast! I rave about it to anyone that will listen. :). I want to share the recipe with a friend, but her son is allergic to nuts. Any suggestions for replacing the peanut butter? More avocado? More banana??
Jennifer says
Is there anything I could substitute for the banana? I am highly allergic to them!
Leave it out!
lordmcfuzz says
This makes a pint of pudding! Its great if you have pint containers and are looking to bring it to places. I made it the day before and did not get any ‘skin’
Lainy says
Could you convert the amounts into metric measurements please for us in the uk cheers
Lainy, thanks for the request. I’ve started doing that in the last year but all older recipes lack that information. However, it’s easily searchable online! Sorry for any inconvenience.
Stacy says
Ew… This is gross.
I added some powdered sugar and some stevia and now two of my kids like it. One has not tried it yet, but the other one that tried it does not like it. I think it is gross. I will try to add a dash of vanilla and cinnamon.
Mar says
Stevia is gross and it’s not healthy at all. It’s probably why it turned out bad.
Bill says
Being on keto diet i leave sugar of anytype out. Add few scoops if chocolate whey protein and half cup creme cheese
Sherwood says
I’ve been eager to try avocado-based pudding since I saw it existed. However, I have limited time and energy to devote to making food so I generally only make things that my boyfriend can also eat–and avocado ain’t one of those things anymore unfortunately. But I finally indulged a little and made this for myself, sans the whipped cream. One of the avocados wasn’t very ripe (the half one), so there were a few rubbery chunks lurking throughout the pudding even after fairly (by my standards at least) lengthy processing. But ermahgerd was it worth it! This pudding is so rich and creamy! I don’t eat pudding as a general rule because it’s generally full of terrible things and awfully unhealthy, but this is absolutely everything I as a texture fiend could possibly dream of in a pudding. And it’s healthy! In moderation at least. But wow. Thank you so much for the recipe! I got me a few more avocados to make another batch of this, and I can hardly wait. :)
Anna says
Can you leave the banana out? I am not big on banana
lyndsey says
absolutely delicious!! i had nooo idea you could make avocado into a dessert, let alone yummy chocolate pudding!
Anna says
Making this for the second time because my (non-vegan) family members requested it! Thank you, greetings from Iceland :-)
Jessica Buttery says
Wow! I just made this recipe and it’s amazing! It looks exactly the way you show in the pictures and it’s delicious. Thank you!
j.g. says
I was slightly apprehensive to try a non-commercially prepared chocolate pudding. Recently, a massage therapist who was a chocolate-freak went vegan about 2 years ago. She was telling me about the chocolate pudding recipe she used to satisfy her chocolate craving. Well, kudos…to this recipe. I am impressed with the flavors and creamy texture…Thanks for posting!
Jenn MacDougall says
So delicious and easy to make! Did you use natural peanut butter in the recipe?
Lily says
Perfect! I did too it with little chocolate chips. Best recipe! Used a Vitamix and threw in almonds, peanuts and dates. So delicious; perfect texture.
Viky says
Hello Dana,
I made this pudding yesterday. But six servings? No way! :-) I’ve made a little less pudding, but ate it all on my own! Today with a whole grain bread as a chocolatecream. I loved it!! Bananas, penaut butter, chocolate and of course avocado fits together perfectly! Thanks for sharing this great recipe. :-)
Greetings from Austria.
Jean says
Loved it! Thank you for sharing and making the ingredients Simple!
Karen Tan says
I made this recipe in my Blendtec blender and the texture is great. The avocado disappears into the mix and contributes to the silky consistency. Our only objection is that the banana taste is too predominant. I would eliminate the banana altogether, so that the wonderful chocolate/pb combo comes through.
Donna says
Yummy, yummy…used almond butter, added some orange zest and a little vanilla and a dob of coconut oil….thank-you for sharing….
Azize says
I loved this recipe it was very moorish will be making again and again my only qualm is the amount of calories I have a weight problem and am thinking if I keep eating this how will it effect my weight, I’m going through my menapause and the weight is just piling on but never the less lovely recipe thanks again
Sarah says
Loved this! I am not vegan/vegetarian and my family is VERY picky!
I had one large avocado so I only used that. Then, I ran out of honey so I did 1/4 cup honey, and 1/4 cup powdered sugar.
Also, I made homemade whipping cream with 1 cup of heavy whip and 1 tbsp of cinnamon. (Did not have coconut milk).
Also, I love PB2, so I substituted 1/2cup of chocolate PB2. It was delicious!
Karen says
I made this tonight and we LOVED it!!! I used two small avocados, one banana and homemade peanut butter. I topped it with cacao nibs. After having made your white bean thyme pot pie recipe for the main course and this for dessert, my boyfriend thinks he hit the jackpot. Especially excited to share this with his son, who like me, has major food allergies. No PB for him but the coconut whip with oreo cookies on top would make him super happy!! :)
Angela Elliott says
I’ve just made this pudding and couldn’t wait for it to chill for a couple of hours. I managed to stop myself delving in for about 10 minutes! Yum, yum, yum it is oh so rich! It definitely hits the spot when I need a chocolate fix. This will be my number one pudding from now on.
Genevieve says
WOW!!!! This pudding is amazing!!!! I made it about 1 hour ago, and ate a serving of it (ok… 2 really… first serving was for quality control! Ha ha ha) before it made it to the fridge! I can’t wait to have more later, and look forward to making this in the future for family and friends! This is simply divine and delicious! And it fits in perfectly with my mostly raw eating lifestyle. Thank you so much for sharing this!
Much appreciated! :-)
Genevieve says
I should clarify: I made half of the recipe; and I layered my pudding like a parfait, with 2 layers of bananas and fresh raspberries. So it was rich and filling but not overly so.
Donna says
I’m not that big of a fan of peanut butter with chocolate but I just tried this (using slightly less peanut butter than on the recipe) and was pleasantly surprised. Liked this way more than my past attempts with no peanut butter. Actually, I thought that with the exception of tiny peanut chunks still floating around in my pudding, I probably wouldn’t have guessed there was peanut butter in it! It just made it thicker and creamier I think. I’m not one for too sweet so added just a tiny amount of brown rice syrup and topped it off in the bowl with a little drizzle of maple syrup. Yum. Thank you Dana!
Andrea says
I made this for my avocado-hating toddler and peanut butter-hating husband. We all loved it. Thank you for a healthy pudding!
pierrette says
one of the best avocado puddings I have ever made!
Jennifer says
So much creamier than real pudding and even better the next day!