Chocolate Peanut Butter Avocado Pudding
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Rich, creamy, and packed with flavor, this Chocolate Peanut Butter Avocado Pudding is a delightful twist on an old favorite—indulgent yet surprisingly wholesome. With the perfect balance of chocolatey decadence and nutty goodness, it’s a treat that proves dessert can be both delicious and nourishing.
Ingredients:
Pure indulgence with a healthy twist! Image source: Minimalist Baker
Ingredients:
- 1 ½ ripe avocados
- 1 large ripe banana
- ½ cup unsweetened cocoa or cacao powder
- ½ cup salted creamy or crunchy peanut butter (plus extra for topping)
- ~½ cup sweetener of choice (maple syrup, agave, date paste, or honey if not vegan)
- ~¼ cup almond milk or other non-dairy milk (add slightly more if using dates)
- Coconut whipped cream (optional, but highly recommended for topping)
- In a food processor, blend all ingredients (except coconut whipped cream) until smooth and creamy. Add a little more non-dairy milk if needed for blending. Adjust flavors by adding more cocoa for richness or more sweetener to taste.
- Divide the pudding into six small serving glasses. Cover with plastic wrap, pressing it directly onto the pudding’s surface to prevent a skin from forming. Chill for a few hours or overnight.
- Before serving, top with a dollop of coconut whipped cream and a drizzle of salted peanut butter.
- Enjoy fresh! Leftovers can be stored in the fridge for a couple of days.
