Chocolate Peanut Butter Avocado Pudding

1 ½ ripe avocados

1 large ripe banana

½ cup unsweetened cocoa or cacao powder

½ cup salted creamy or crunchy peanut butter ((plus more for topping))

~½ cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)

~¼ cup almond milk or other non-dairy milk ((slightly more if using dates))

Coconut Whipped Cream

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.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 10m