A rich and luscious chocolate pudding that is super creamy and chocolatey – and naturally vegan, dairy-free and gluten-free. This pudding is made from whole-foods and comes together in 5 minutes in a blender and is a great dessert for dinner parties or as a mid-afternoon pick me up. Play around with the toppings to make this a fun year-round dessert.
By Nourishing Amy
Chocolate Peanut Butter Pudding Cups
Prep Time: 5 x minutes + cooling
Serves: 4 People
Ingredients
Pudding
1 ripe avocado
1 ripe banana
35g cocoa powder
100g peanut butter
80g dates (pitted weight) or 80ml maple syrup
3-4 tbsp plant-based milk
A pinch of salt
½ – 1 tsp ground coffee, optional
Topping
Extra peanut butter
Ice cream/coconut whip/coconut yoghurt to serve
Chopped chocolate
Fresh berries
Method
Step 1
1. Add all pudding ingredients to a food processor or blender and process until really smooth. Add more milk as needed for a creamy consistency. Chill in the fridge for 30 minutes or until chilled and ready to serve.2. Divide between glasses or bowls and top with the extra peanut butter, coconut whip/yoghurt or ice cream, some chopped chocolate and fresh berries.
