Thick, creamy, ultra chocolatey pudding spiked with peanut butter and made in a blender with only 7 ingredients in 5 minutes flat, from- you guessed it- avocados. This silky dessert is naturally sweetened, gluten-free, and vegan and paleo-friendly, so grab yourself an avocado and let’s make some pudding!
Well hello there. You may be wondering what I’m doing sharing a new recipe only one day after my most recent post, when I’ve been on a strict every-three-days posting schedule for the past year. I hinted at it at the bottom of yesterday’s post, and I have some exciting news: I’m going to be posting every other day all summer long! I was starting to feel a bit restricted with my current posting schedule, and anxious that I wouldn’t be able to share all the great summer recipes I have before fall hits. So, plan to see a lot more of me (well, specifically, 33% more of me) in your inbox this summer!
I may even do an ‘Ice Cream Week’ next month because, really, who doesn’t need a week’s worth of ice cream recipes?
Exactly.
So, let’s kick off the summer with some pudding. Chocolate Peanut Butter Avocado Pudding, to be exact.
I’ve made pudding out of avocados before, but this recipe is extra special. Partly because there’s peanut butter involved, but mostly because it has a spot-on texture and flavor of some of the best traditional puddings out there.
In fact, I’ve been eating it nonstop for the past few weeks (even for breakfast!) because I just find it so utterly alluring- the silky smooth texture, creamy mouthfeel, chocolate peanut butter flavor, and opportunity for toppings (my favorite part, obvi) make this pudding absolutely perfect for any occasion.
And, since it’s made with only 7 wholesome ingredients in literally 5 minutes, there’s really no reason not to keep your fridge stocked with it at all times.
It starts with some ripe avocados. My tip for picking the best ones at the store? Choose them when they’re still firm and green, then let sit at room temperature for 1-3 days (or until they’ve turned a very dark green/brown color and just barely give when gently squeezed- like a peach. At this point they’re ripe, and can be transferred to the fridge to keep for another 3-4 days without spoiling. Or, if you happen to walk into the store and find there’s a sale on very ripe avocados, all within moments of spoiling, bring them home and turn them into pudding immediately 🙂
Peanut butter, cocoa powder, and maple syrup join the blender (I use this one <– affiliate link) and act as the main flavor components for the pudding. The avocado lends the texture, but these three are all about the flavor, baby.
Finally, the pudding gets a pinch of salt, a splash of vanilla extract, and a few tablespoons of milk to help everything blend together into a homogenous mixture of chocolate peanut butter bliss.
I like to top mine with some thick coconut cream (from a chilled can of coconut milk) or whipped cream + an extra drizzle of peanut butter. It feels like a special dessert, even if you made it out of avocados in less than 5 minutes.
If you’re a fan of chocolate and peanut butter, I think you’re going to FLIP over this recipe. It’s a great way to use up ripe avocados (or a great reason to keep them stocked in your house at all times!), and is the very best avocado pudding I’ve ever had.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture of your pudding and tag me in it on Instagram! See you again soon, Friends.
- 2 medium ripe avocados*
- 3 Tablespoons creamy all-natural peanut butter**
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup milk of choice (such as coconut, almond, cow's, etc)
- 1 teaspoon vanilla extract
- a pinch of salt
- optional: coconut cream or whipped cream + extra peanut butter, for topping.
- 1. Cut avocados in half, remove the pit, and scoop their flesh into the bowl of a high-powered blender or food processor. Add all remaining ingredients and blend until completely smooth (about 1 minute). Stop and scrape down the sides once or twice, if needed, to get everything completely incorporated.
- 2. Spoon pudding into 4 small dishes, top with whipped cream or coconut cream, if desired, and an extra drizzle of peanut butter. Serve immediately, if your avocados were already cold, or let chill in the fridge for at least 15 minutes (or up to 2 days) before serving.
- *Be sure to use avocados that are ripe, as hard, crunchy avocados will never yield a silky smooth pudding. If your avocado is dark brown/black and just barely gives (like a peach), it's ripe.
- **All-natural peanut butter that's made with just peanuts and salt is preferred here. You could also use another nut butter like almond or cashew, if you're allergic to peanuts or don't love their flavor.