Oh my, what have I done!?
Just when I was gaining some self control back after the Easter holiday and finalizing plans for an upcoming beach trip, I go and do something like this.
It started when I got this crazy idea to add a little something to an already delicious treat. I figured adding a bit of peanut butter to this recipe wouldn’t hurt any. It’s true, it didn’t hurt in the slightest.
Except for maybe my conscience, because I’ve just had my fair share.
And after indulging, still, all I can think about is creamy, peanut buttery, chocolaty pudding. It’s so completely creamy. And so completely delicious. And when it’s also so completely healthy, my self control goes out the door. Saying it’s healthy really isn’t a justification. It is in fact healthy.
Well, in moderate amounts anyway.Avocado OD isn’t possible, is it?
Creamy Chocolate Peanut Butter Pudding (vegan and gluten free)
1 Large Ripe Avocado
1/3 cup Natural Creamy Peanut Butter
1/3 cup Agave
1/2 cup Cocoa Powder
1/4 cup Almond Milk
1 teaspoon Pure Vanilla Extract
Dash of Pink Salt
Optional: Liquid Stevia to taste
In a food processor or with a hand mixer, combine the ripe avocado and peanut butter until very smooth. Add the agave and mix well. Add the almond milk and cocoa powder. You can add a bit more almond milk or cocoa powder to reach your desired consistency. Mix until smooth. Add vanilla, salt and stevia if desired. The peanut butter makes this pudding a little less sweet and more rich than our other chocolate pudding recipe. If you have a strong sweet tooth, I recommend adding a few drops. Continue mixing the pudding until all ingredients are well combined and you have a perfectly creamy pudding. Chill in the fridge for 30 minutes or enjoy immediately!