Creamy Chocolate Peanut Butter Pudding – a delicious recipe with Avocado, Natural, Agave, Almond Milk, Cocoa, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor or with a hand mixer, combine the ripe avocado and peanut butter until very smooth. Add the agave and mix well. Add the almond milk and cocoa powder and mix well. You can add a bit more almond milk or cocoa powder to reach your desired consistency. Mix until smooth. Add vanilla, salt and stevia if desired. The peanut butter makes this pudding a little less sweet and a bit more rich than our other chocolate pudding recipe. If you have a strong sweet tooth, I recommend adding a couple drops of stevia. Continue mixing the pudding until all ingredients are well combined and you have a perfectly creamy pudding. Chill in the fridge for 30 minutes or enjoy immediately!
319
kcal
Calories
26
g
Fat
17
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole Large, Ripe Avocado, Peeled And Pitted, 1/3 cups Natural, Creamy Peanut Butter, 1/3 cups Agave, 1/2 cups Almond Milk, and more.
Yes, Creamy Chocolate Peanut Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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