Chocolate Peanut Butter Avocado Pudding Recipe

Introduction

This Chocolate Peanut Butter Avocado Pudding is a rich, creamy dessert that feels indulgent but is surprisingly healthy. Combining ripe avocados with peanut butter and cocoa, it’s a luscious treat perfect for any time you crave something sweet yet nourishing.

Ingredients

• 2 medium ripe avocados*
• 3 Tablespoons creamy all-natural peanut butter**
• 1/3 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup milk of choice (such as coconut, almond, cow’s, etc)
• 1 teaspoon vanilla extract
• a pinch of salt
• optional: coconut cream or whipped cream + extra peanut butter, for topping

Instructions

1. Step 1: Cut the avocados in half, remove the pits, and scoop the flesh into the bowl of a high-powered blender or food processor. Add the peanut butter, cocoa powder, maple syrup, milk, vanilla extract, and a pinch of salt.
2. Step 2: Blend everything until completely smooth, about 1 minute, stopping once or twice to scrape down the sides to incorporate all ingredients evenly.
3. Step 3: Spoon the pudding into 4 small serving dishes. If desired, top with whipped cream or coconut cream and drizzle with extra peanut butter.
4. Step 4: Serve immediately if your avocados were chilled, or refrigerate for at least 15 minutes to allow the pudding to set. It can be chilled for up to 2 days before serving.

Tips & Variations

• Use perfectly ripe avocados that give slightly to gentle pressure but are not brown or mushy for the smoothest pudding texture.
• For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.
• Add a pinch of cinnamon or cayenne pepper for a spicy chocolate twist.
• Sweeten to taste by adjusting the amount of maple syrup or using honey if preferred.

Storage

Store the pudding in an airtight container in the refrigerator for up to 2 days. The pudding may firm up slightly when chilled; simply let it sit at room temperature for a few minutes before serving or stir gently to soften. Avoid freezing, as the texture may become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen avocado for this pudding?

Yes, you can use frozen avocado that has been thawed completely. Make sure it is ripe before freezing, but note the texture may be slightly less creamy than fresh avocado.

Is this pudding vegan and dairy-free?

Yes, this pudding is vegan and dairy-free when using plant-based milk and topping choices like coconut cream instead of dairy whipped cream.

Chocolate Peanut Butter Avocado Pudding Recipe

---

★★★★★

4.7 from 144 reviews

• Author: Harry
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This Chocolate Peanut Butter Avocado Pudding is a rich, creamy, and nutritious dessert that combines ripe avocados, all-natural peanut butter, cocoa powder, and maple syrup for a naturally sweet and indulgent treat. Perfect for a quick, no-bake dessert or snack, this pudding is vegan, gluten-free, and packed with healthy fats and protein.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium ripe avocados
• 3 Tablespoons creamy all-natural peanut butter
• 1/3 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup milk of choice (such as coconut, almond, or cow’s milk)
• 1 teaspoon vanilla extract
• a pinch of salt

Optional Toppings

• Coconut cream or whipped cream
• Extra peanut butter for drizzling

---

Instructions

1. Prepare Avocados and Ingredients: Cut the ripe avocados in half, remove the pits, and scoop the flesh into the bowl of a high-powered blender or food processor. This ensures a smooth, creamy base for your pudding.
2. Add Remaining Ingredients: Add the creamy peanut butter, cocoa powder, maple syrup, milk of choice, vanilla extract, and a pinch of salt to the blender with the avocado. These ingredients combine to create the chocolate peanut butter flavor and the right consistency.
3. Blend Until Smooth: Blend the mixture until completely smooth and creamy, about 1 minute. Pause and scrape down the sides of the blender once or twice to fully incorporate all ingredients and achieve a silky texture.
4. Serve or Chill: Spoon the pudding into 4 small dishes. You can serve the pudding immediately if your avocados were cold. Alternatively, chill the pudding in the refrigerator for at least 15 minutes to enhance texture and flavor, and consume within 2 days.
5. Add Optional Toppings: Before serving, top with coconut cream or whipped cream if desired. Drizzle extra peanut butter on top for added richness and presentation.

Notes

• Use ripe avocados: They should be soft and give slightly when pressed, similar to a ripe peach, to achieve a smooth pudding texture. Avoid dark brown or overripe avocados.
• Prefer all-natural peanut butter made with only peanuts and salt for the best flavor and health benefits.
• Substitute peanut butter with almond or cashew butter if allergic to peanuts or prefer a different nut flavor.
• Store leftover pudding covered in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: Chocolate avocado pudding, peanut butter dessert, vegan pudding, healthy chocolate dessert, no bake dessert, gluten free dessert, dairy free dessert