Introduction

This Chocolate Peanut Butter Avocado Pudding is a creamy, rich dessert that’s both nutritious and indulgent. Made with ripe avocados and natural peanut butter, it combines wholesome ingredients to satisfy your chocolate cravings guilt-free.

The image shows two clear glass bowls, each filled with thick, creamy dark brown chocolate mousse forming the bottom layer, smooth and swirled around the edges. On top of the mousse is a dollop of white whipped cream with a soft texture, and both are drizzled with a light brown sauce that looks like peanut butter. There are small sprinkles of cocoa powder on the whipped cream and around the rim of the bowls. To the left of the bowls, two halved avocados with light green flesh and dark green skin are placed on a white marbled surface. To the right, a wooden spoon filled with fine cocoa powder rests, with some cocoa powder spilled around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium ripe avocados*
3 tablespoons creamy all-natural peanut butter**
1/3 cup cocoa powder
1/4 cup maple syrup
1/4 cup milk of choice (such as coconut, almond, cow’s, etc.)
1 teaspoon vanilla extract
A pinch of salt
Optional: coconut cream or whipped cream + extra peanut butter, for topping

Instructions

Step 1: Cut avocados in half, remove the pit, and scoop their flesh into the bowl of a high-powered blender or food processor. Add all remaining ingredients and blend until completely smooth (about 1 minute). Stop and scrape down the sides once or twice, if needed, to get everything completely incorporated.
Step 2: Spoon pudding into 4 small dishes, top with whipped cream or coconut cream, if desired, and an extra drizzle of peanut butter. Serve immediately if your avocados were already cold, or let chill in the fridge for at least 15 minutes (or up to 2 days) before serving.

Tips & Variations

Use ripe avocados for the creamiest texture and sweetest flavor.
Swap maple syrup with honey or agave syrup according to your preference.
Add a pinch of cinnamon or espresso powder for an extra depth of flavor.
For a thicker pudding, reduce the milk slightly or add more avocado.
Top with chopped peanuts or cacao nibs for added crunch.

Storage

Store the pudding in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly but will still be delicious. Stir gently before serving. Reheat is not recommended; serve cold or at room temperature.

How to Serve

The image shows a spoon holding a scoop of chocolate mousse with a layer of white cream on top. Below the spoon, there is a clear round bowl filled with layers of smooth, dark brown chocolate mousse and white cream swirled on the surface. Part of a sliced avocado with bright green flesh and dark skin is placed next to the bowl on a white marbled surface. Another bowl of mousse is partially visible in the background. The scene is set against a plain light blue background with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen avocado for this pudding?

Yes, you can use thawed frozen avocado, but fresh ripe avocados give the best texture and flavor. If using frozen, make sure it’s fully thawed and drained of excess water.

Is this pudding vegan?

This pudding can be vegan if you use plant-based milk and vegan-friendly sweeteners. Be sure to check your peanut butter and any toppings for vegan certification.

Chocolate Peanut Butter Avocado Pudding Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

A rich and creamy Chocolate Peanut Butter Avocado Pudding that combines the healthy fats of avocado with the indulgent flavors of chocolate and peanut butter. This dairy-free and naturally sweetened dessert is quick to prepare, blending wholesome ingredients into a smooth, velvety pudding perfect for a guilt-free treat.

Author: Ella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 medium ripe avocados
3 Tablespoons creamy all-natural peanut butter
1/3 cup cocoa powder
1/4 cup maple syrup
1/4 cup milk of choice (such as coconut, almond, cow’s milk, etc.)
1 teaspoon vanilla extract
A pinch of salt

Optional Toppings

Coconut cream or whipped cream
Extra peanut butter, for drizzling

Instructions

Prepare the avocados: Cut the ripe avocados in half, remove the pits, and scoop the flesh into the bowl of a high-powered blender or food processor to ensure smooth blending.
Add remaining ingredients and blend: Add peanut butter, cocoa powder, maple syrup, milk, vanilla extract, and a pinch of salt to the blender. Blend on high for about 1 minute until the mixture is completely smooth. Stop the blender once or twice to scrape down the sides and ensure all ingredients are fully incorporated.
Serve or chill: Spoon the pudding evenly into 4 small serving dishes. If using, top with coconut cream or whipped cream and drizzle extra peanut butter over the top. Serve immediately if the avocados were cold, or refrigerate for at least 15 minutes to allow the pudding to chill and thicken. It can be kept in the fridge for up to 2 days.

Notes

For best results, use ripe avocados for a creamy texture and natural sweetness.
Adjust the sweetness by adding more or less maple syrup according to taste.
Milk of choice can be any type: dairy or plant-based, depending on dietary preferences.
The pudding can be prepared ahead and stored in the refrigerator for up to two days.
Optional toppings add extra richness and flavor but can be omitted for a lower-calorie option.

Keywords: chocolate pudding, peanut butter pudding, avocado dessert, dairy-free pudding, healthy dessert, vegan chocolate pudding, quick dessert