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.
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.
We’re so glad you ended up making and enjoying this one, Mia! Thank you for sharing! xo
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!
Amazing! We’re so glad it turned out well with those modifications. Thank you for sharing, Jess! xo
Patricia says
Wonderful! I used frozen bananas and it was so good! Thanks for this recipe :)
We’re so glad you enjoyed it, Patricia! Thank you for the lovely review :)
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?
Hi Emma, maple syrup or honey would work.
Z says
What about making this sugar free? Monk fruit? Stevia? Recommendations?
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.
Didi says
Can the peanut butter be substituted with other type butter like almond?
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!
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.
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.
Heather says
Hello,
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
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!
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.
Aw, thank you for your kind words, Catrina! We’re so glad you enjoy our recipes! Wishing you a speedy recovery! xoxo
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?
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!
Meena Gehani says
Yet another amazing recipe from you and making our weekend meals a big success!
Yay! Thanks so much, Meena!
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.
Amazing! Thank you for sharing, Caro!
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
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 :)
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!
Julie says
Will natural peanut butter work or will it separate?
We used natural peanut butter =)
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!
Thanks for sharing, Heather! We’re glad to hear it exceeded your expectations. Feel free to add a little more sweetener to taste!
Debs says
Planning to make tomorrow but how to get the peanut butter to drizzle? Mine is pretty solid….
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