Avocado Chocolate Peanut Butter Pudding
 
Cook time
Total time
 
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. Note: ingredients in my adapted recipe may not be completely vegan or “live.” ("Live" = no ingredients cooked or heat-treated).
Author:
Serves: 4
Ingredients
  • 3 ripe avocados, peeled and sliced
  • ¾ cup agave nectar (I used the amber variety)
  • 1 tsp fresh lemon juice
  • ¼ cup + generous pinch of cocoa powder (more to taste)
  • ¼ cup peanut butter
  • pinch of cinnamon
  • 1 tsp vanilla extract
Directions
  1. Combine all ingredients in a food processor until velvety smooth.
  2. Refrigerate for 12-24 hours. Serve topped with banana slices and halved peanut butter cups to really wow ‘em!
Recipe by Veggie Quest at https://www.veggie-quest.com/2011/03/weird-and-wonderful-avocado-chocolate/