Chocolate Peanut Butter Avocado Pudding

By Eat More Chocolate Team      

May 15, 2015

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Creamy, thick, nutritionally-dense chocolate avocado peanut butter pudding! Just 6 ingredients, naturally sweetened with dates and banana, and so delicious.

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 6 servings


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.


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)