# Chocolate Peanut Butter Avocado Pudding

Cuisine: western · Time: 10 minutes · Servings: 6

## 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  ((plus 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

## Steps

1. 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.
2. Divide between 6 small serving glasses (as original recipe is written), 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.
3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.
4. Leftovers will keep in the fridge up to a few days, though best when fresh.

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Source: minimalistbaker — https://minimalistbaker.com/chocolate-peanut-butter-avocado-pudding/
Page: https://findfood.fun/vi/recipes/1785
Language: en (requested translation unavailable)