My friend, whom I've talked about many times before, Taylor (everyday_vegan), was the one who mentioned that she had made it last week. Hers didn't turn out as she'd expected, but she made me challenge myself to find a mouth-watering recipe that my beloved, picky, younger brothers would like, too. Getting a double thumbs up is always my goal with cooking/baking.
I began searching the infamous Pinterest for healthy avocado pudding recipes. Thanks to minimalistbaker for their recipe, I gave their's a shot and it was a huge success! Not only is this recipe vegan AND gluten free, but it's creamy, decadent, a balancing act between peanutey and chocolatey and actually pretty healthy.
Here is the recipe that I followed:
- 1 1/2 ripe avocados
- 1 large ripe banana
- 1/2 cup unsweetened cocoa or cacao powder
- 1/2 cup salted creamy or crunchy peanut butter
- ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
- ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
- 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, 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.
I used sweetened vanilla almond milk.
I only used about 1/4 cup of agave and it was sweet enough for my liking.
I used creamy peanut butter, but in reality it won't matter with the food processor.
I used store-bought whipped cream and it was great.