Chocolate, peanut butter & avocado pudding

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!

Prep:10 mins
no cook

Serves 4
Easy

Nutrition per serving

kcal 394
fat 30g
saturates 10g
carbs 19g
sugars 14g
fibre 8g
protein 6g
salt 0.1g

Ingredients

2 large, ripe avocados, halved and stoned
1 large banana, chopped
5 soft prunes
6 tbsp unsweetened almond milk or coconut milk
2 tbsp smooth peanut butter (unsweetened, if possible)
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

Method

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.
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.