Chocolate Peanut Butter Avocado Pudding
Prep:
|
Cook:
6 servings
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Ingredients
1½ ripe avocados
1 large ripe banana peeled and sliced
½ cup unsweetened cocoa or cacao powder
½ cup salted creamy unsweetened peanut butter + more for topping
¼ cup raw honey – local is best
¼ cup unsweetened vanilla almond milk (or other non-dairy milk)
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1½ ripe avocados
1 large ripe banana peeled and sliced
60 grams unsweetened cocoa or cacao powder
120 grams salted creamy unsweetened peanut butter + more for topping
59 ml raw honey – local is best
59 ml unsweetened vanilla almond milk (or other non-dairy milk)
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Instructions
- Add all ingredients into a food processor and blend until creamy and smooth.
- 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 drizzle with peanut butter.
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Nutritional Info
Storage
Leftovers will keep in the fridge up to a few days, though best when fresh.
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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