I’ve heard talk of “avocado pudding” – and how delicious, sweet, and creamy it is – all over Pinterest and my favorite food blogs for a while now. Truthfully, though, I’ve been skeptical. Something about the sound of avocados and chocolate together just didn’t sound right to me. But when I found myself with a couple of extra avocados (and all the other ingredients for this pudding sitting in my cabinet) the other day, I thought: why not just try it? There must be something magical about it if it’s being raved about this much.
Now, nobody likes admitting they’re wrong – but I was totally wrong. Miraculously, avocados and chocolate do go together. In fact, they make the perfect pair. The avocados in this pudding recipe are smooth and creamy, with a very mild taste, allowing the powerful, chocolaty flavor of the cocoa powder to power through. And the sweet and salty addition of bananas and peanut butter are just the cherry on top. Full of healthy fats and nutrients, this chocolate peanut butter avocado pudding is a satisfying, wholesome way to curb your sweet tooth any night of the week.
Recipe by Rachel of Sugar-Coated Inspiration for Glitter, Inc. (Check out all of Rachel’s posts, here.)
Chocolate Peanut Butter Cup Avocado Pudding
Serves 6.
INGREDIENTS
For the pudding…
1 ½ ripe hass avocados
1 large ripe banana
¼ – ½ cup unsweetened cocoa powder
½ cup creamy natural peanut butter
½ cup maple syrup (or honey/date paste/agave)
¼ cup almond milk
¼ tsp. vanilla extract
a pinch of salt
For the coconut whipped cream… (optional)
1 14-ounce can coconut cream (chilled overnight)
¼ – ¾ cup powdered sugar
½ tsp. vanilla extract
Top with… (optional)
Trader Joe’s dark chocolate peanut butter cups (chopped)
DIRECTIONS
1. Place all of the pudding ingredients into a food processor and blend them together until all lumps are gone and the pudding is smooth & creamy.
TIP: Adjust the amount of cocoa powder you use depending on how rich/dark chocolaty you want your pudding to be. (I suggest starting with ¼ cup and gradually adding more to taste.)
2. Refrigerate the pudding in an airtight container until chilled (a few hours or overnight). Once chilled, spoon into separate cups to serve.
3. Top with coconut whipped cream: whip the chilled coconut cream (only the thickened cream – not the separated liquid) for 30 seconds on high. Then, add in the powdered sugar and vanilla. Continue whipping for 1 minute.
4. Dollop on the coconut cream, dust on some cocoa powder, and sprinkle chopped dark chocolate peanut butter cups over each pudding cup. Serve immediately and enjoy!
Recipe adapted via Minimalist Baker
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