Chocolate, peanut butter & avocado pudding

Chocolate, peanut butter & avocado pudding

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(8 ratings)

Prep: 10 mins no cook


Serves 4

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!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal394
  • fat30g
  • saturates10g
  • carbs19g
  • sugars14g
  • fibre8g
  • protein6g
  • salt0.1g


  • 2 large, ripe avocados, halved and stoned



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 large banana, chopped



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 5 soft prunes
  • 6 tbsp unsweetened almond milk or coconut milk
  • 2 tbsp smooth peanut butter (unsweetened, if possible)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  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.


  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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Comments, questions and tips

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8th Jan, 2018
Love avocado chocolate pudding and this recipe works really well with the added peanut butter and prunes (I typically use dates to sweeten this flavor of pudding). I think dates are sweeter than prunes so perhaps that could be a switch to try if the recipe is not sweet enough as written. I would recommend to use more than 5 prunes for 2 avocados as well. Although avocados are a mild flavor, I do believe the flavor they have becomes more pronounced as they become more ripe. When I've used very ripe avocados for chocolate pudding my daughter will describe the flavor as, "earthy" followed by cocoa. I don't mind, but I can see that many others might not like this. Given that, I would revise this recipe to be for not overly ripe avocados. Another option I really like is to freeze the avocado before blending. It makes for a nicely thick pudding right away. Nummy recipe!
mother_ship's picture
18th Apr, 2016
My family and I did not like this at all! With the stated amount of cocoa the avocado flavour was still very obvious, more cocoa made it bitter, more prunes helped but I had to add some sugar as well. I also added vanilla and we could still taste the avocado. I love the concept but it just doesn't work, we'll stick to having our avocado on toast!
evil_angelwings's picture
15th Apr, 2016
I loved this! My cocoa powder was pretty bitter so I added a touch of sugar.
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