This six-ingredient chocolate peanut butter avocado pudding is a creamy, naturally sweetened no-bake dessert that hides avocado for richness and nutrition. Blended smooth and chilled, it's topped with coconut whipped cream and salted peanut butter.
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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 (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.
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.
Cover with plastic wrap pressed directly onto the pudding surface and refrigerate up to a few days; best consumed fresh.
food processor
Yes, use date paste, maple syrup, or agave instead of honey, and coconut or almond milk. The recipe as written works for vegan diets.
Maple syrup, agave, date paste, or honey all work. Start with ½ cup and adjust to taste, as sweetness varies by type.
Keep covered in the fridge up to a few days, though the pudding is best eaten fresh to prevent browning from oxidation.
Yes, the recipe calls for either creamy or crunchy peanut butter—choose based on your texture preference.
Press plastic wrap directly onto the surface of the pudding before chilling to block air exposure and prevent a brown skin from forming.
