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–+ servings

Avocado Chocolate Peanut Butter Pudding

Quick and easy! For no-fail results, make 12-24 hours in advance. Adapted from the “Live Chocolate Mousse” recipe in Mark Reinfeld’s and Jennifer Murray’s cookbook, The 30 Minute Vegan.
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Cook Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 4
Calories 481 kcal

Equipment

Food processor

Ingredients
  

  • 3 ripe avocados peeled and sliced
  • ¾ cup agave nectar
  • 1 tsp fresh lemon juice
  • ¼ cup + generous pinch of cocoa powder more to taste
  • ¼ cup peanut butter
  • 1 pinch cinnamon
  • 1 tsp vanilla extract

Instructions
 

  • Combine all ingredients in a food processor until velvety smooth.
  • Refrigerate for 12-24 hours. Serve topped with banana slices and halved peanut butter cups to really wow ‘em!

Nutrition

Calories: 481kcalCarbohydrates: 51gProtein: 8gFat: 31gSaturated Fat: 5gSodium: 83mgPotassium: 908mgFiber: 13gSugar: 31gVitamin C: 23mgCalcium: 34mgIron: 2mg
Keyword gluten free, vegan
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