Avocado is a versatile fat to use in creating recipes – savory or sweet – and you are going to love this sweet application! Did you know that the delicious avocado contains more than 20 vitamins, minerals, and phytonutrients? Specifically, avocados contain carotenoids, which are typically found in bright orange or red vegetables. Researchers believe that the avocado’s carotenoid diversity is a key factor in the anti-inflammatory properties of this fruit.
This pudding is rich, creamy, chocolatey, peanut buttery and oh so dreamy! Top it with some decadent whipped coconut cream, more creamy peanut butter, jungle peanuts, and cacao nibs…WOW! Heavenly dessert right here!
1 1/2 ripe avocados
1 tablespoon fresh lemon juice
pinch of pink himalayan sea salt
1 large ripe banana
1/2 cup unsweetened cocoa or cacao powder
1/2 cup salted creamy peanut butter
1/2 cup sweetener of choice (maple syrup, agave, or date paste)
1/4 cup coconut milk (slightly more if using dates)
Salted creamy peanut butter
Make the avocado base: place avocado, lemon juice, and sea salt into a food processor and blend until creamy. Add the rest of the ingredients into the food processor and blend the mixture until creamy and smooth. Add more coconut milk, if needed, to help blend. You can more cocoa powder for a deeper chocolate flavor and you can add more sweetener of choice for a sweeter pudding. It depends on your preference, so taste as you go. Divide between 6 small serving dishes, 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 whipped coconut cream, drizzle with salted peanut butter, sprinkle with jungle peanuts and cacao nibs.