Chocolate Peanut Butter Avocado Pudding

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Chocolate Peanut Butter Avocado Pudding

  • Servings: 6
  • Difficulty: easy
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Yummy little half pints to keep onhand in the refrigerator for snack time or a quick treat for unexpected company.

Chocolate Avocado Pudding

  • 2 very ripe Hass avocados
  • 1/8 cup fresh almond milk
  • 3 tablespoons raw cocoa powder
  • 1 teaspoons vanilla bean paste
  • 1/8 teaspoon Himalayan pink salt
  • 2 ounces vegan bittersweet chocolate chips, melted
  • 1/8 cup agave
  • 3 tablespoons coconunt oil

Directions

  1. In a 2-cup glass measuring cup… add the almond milk and vegan chocloate chips and process in the micorowave for approximately 25 to 40 seconds, or until melted, depending on the temperature of your microwave. Do this in small increments, and only until chips are softened enough to blend.
  2. Cut avocados in half and remove the pit. Place avocados in the blender and process until smooth.
  3. Add cooled chocolate milk from step 2 along with, cocoa powder, vanilla, salt, agave and coconut oil to blender and blend until fully combined and smooth.
  4. Pour mixture into 4oz mason jars, leaving room for Peanut Butter Sauce and Whipped Topping, cap and chill completely.

Peanut Butter Sauce

  • 1/4 cup organic peanut butter
  • 1/2 tsp lucuma powder (may be ommited)
  • 1 tsp vanilla bean paste
  • a bit of maple syrup, to slightly sweeten
  • a splash of almond milk, if needed to perfect consistency
  • So Delicious CocoWhip (

Directions

  1. Before serving, add a scoop of CocoWhip to chilled pudding.
  2. Drizzle Peanut Butter Sauce over CocoWhip and serve immediately.