Chocolate, peanut butter & avocado pudding

Chocolate, peanut butter & avocado pudding
Avocado's neutral flavour and creamy texture makes it a wonderful substitute for dairy in desserts or smoothies. These little pots will keep for a few days in the fridge – a great make-ahead dessert!

  • Preparation and cooking time
    • Prep:10 mins
    • no cook
  • Easy
  • Serves 4

  • Freezable
  • Vegetarian

Nutrition: per serving


  • 2 large, ripe avocados, halved and stoned
  • 1 large banana, chopped
  • 5 soft prunes
  • 6 tbsp unsweetened almond milk or coconut milk
  • 2 tbsp smooth peanut butter (unsweetened, if possible)
  • 3 tbsp cacao powder (or good quality cocoa powder)
  • 100g coconut milk yogurt (such as CoYo)
  • 2 tsp maple syrup or honey
  • dark chocolate (80% cocoa, if possible), to decorate


  • STEP 1

    Scoop the avocado flesh into a food processor. Add the chopped banana, prunes, almond or coconut milk, smooth peanut butter and cacao powder. Blend until smooth, adding a little more milk if the blade gets stuck. Scrape down the sides once or twice and blend again.

  • STEP 2

    Divide the mixture between 4 small glasses. Mix the coconut yogurt with the maple syrup or honey and top each pudding with a generous dollop. Finely grate a little dark chocolate over the top and chill for at least 1 hr.

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