Pudding with a conscience!

Heather Childs
Feb 8, 2016
2 min read

I was a 70's child. My mom would pack my metal snoopy lunchbox with the soup thermos every day! The excitement of that chocolate pudding cup inside my lunchbox is forever embedded in my memories. When companies moved from the mini metal cups to the plastic cups it got even better! We were all able to tear back the plastic cover and lick all the pudding off. (Something that was a big no-no with the metal lids pictured above)

I guess that is why I have always been so fond of pudding. These days, there are too many additives to those wonderful pudding cups, and so I started a quest to find a healthy chocolate pudding again! I tried a few recipes out there on the web, and they are good for the most part. But one day, I came across a recipe for Chocolate Peanut Butter Avocado Pudding! Now, I know your saying Avocado??? I did to at first. Avocados are a powerhouse! A healthy fat that every Prime Timer should incorporate into his or her eating lifestyle. With this recipe I was skeptical. Would it taste like avocado? Would it be a weird green color?

Then, I made this recipe and became a believer! Creamy Chocolate & Peanut Butter flavor, and the avocado showed up in the best way: a sneaky healthy accessory!

If you are a fan of The Chocolate Peanut Butter combo, try this recipe.

You will get to have a memory of the childhood treat you loved, while getting your healthy fats!

I dare you not to eat all of it in one sitting! Ours only lasted a day!

Ingredients

1 1/2- 2 ripe large avocados
1 large ripe banana
1/2 cup unsweetened cocoa or cacao powder
1/2 cup salted creamy or crunchy peanut butter + more for topping
1/2 cup maple syrup (amount will vary with preferred sweetness)
1/4 cup almond milk or other non-dairy milk
Whipped cream for topping of your choice (optional but recommended)

Instructions

Add all ingredients except whip topping into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more maple syrup to enhance sweetness.
Divide between 4-6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours.
Before serving, top with whipped cream and drizzle of salted peanut butter.
Leftovers will keep in the fridge up to a few days, though best when fresh.

Remember, if you are not a peanut butter fan, there are many recipes out there for chocolate avocado pudding. Enjoy the hunt!