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Food processor with freshly blended vegan Chocolate Avocado Pudding
4.63 from 78 votes

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
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

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

  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.
  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.

  3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.
  4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Notes

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

Nutrition Per Serving (1 of 6)