Chocolate Peanut Butter Avocado Pudding

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 Avocados, ripe
  • 1 Banana, large ripe
  • 1/2 cup Cocoa or cacao powder, unsweetened

• Refrigerated

  • 1/4 cup Almond milk or other non-dairy milk

• Condiments

  • 1/2 cup Peanut butter + more, salted creamy or crunchy
  • 1/2 cup Sweetener of choice i.e. maple syrup

• Baking & Spices

  • 1 Coconut whipped cream

Found on minimalistbaker.com

Description

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 + 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)

Directions

• 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, 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.

Nutrition