The cup of pudding sat in front of my son, who was exhausted from his tennis match and crazy hungry. I asked him to try this new recipe. What’s in it he asks? Not revealing my secret, I said…try it. My son liked the idea of dessert before dinner. Hmmm….he says, it’s good, interesting texture but very tasty. He was shocked to find out that it was dairy free and made with avocados. A winner and great blog post, he said!
Healthy chocolate pudding, who would think those words could exist in the same sentence. Chocolate and peanut butter, a natural match, but avocado? Smooth and creamy, decadent but not too sweet, this pudding is indeed a winner. Whipping the thick, creamy topping from a can of real unsweetened coconut milk, makes for a light and healthy topping. The drizzle of peanut butter is a bonus.
- 1 1/2 ripe avocados
- 1 large ripe banana
- 1/2 cup unsweetened cocoa powder
- 1/2 cup salted creamy or crunchy peanut butter, plus some for drizzling
- 1/2 cup sweetener (maple syrup, agave, honey)
- 1/4 cup coconut milk, almond milk or other non-dairy milk
Add all the ingredients into a food processor and blend until creamy and smooth. Add more non-dairy milk, if it’s too thick. Divide between 6 small serving glasses, cover with plastic wrap, pressing it down over the top of the pudding and chill for a few hours or overnight. Before serving, top with the coconut whipped cream and a drizzle of peanut butter.
Coconut Whipped Cream
- 1 14 ounce can full fat unsweetened coconut milk (I like Native Forest)
- 1 heaping tablespoon powdered sugar (more if you want it sweeter)
- 1/2 teaspoon vanilla extract
Remove the lid from the can and scrape out the thick cream layer, on top, leaving the liquid for another recipe (great for smoothies). Place the cream in a bowl and with a hand mixer, beat the cream. Add in the vanilla and powdered sugar and continue beating the cream until it’s whipped. Use it immediately. If you choose to refrigerate it, it will harden but it can be re-whipped. Yum!