Best Chocolate Peanut Butter Avocado Pudding Recipes

CHOCOLATE, PEANUT BUTTER & AVOCADO PUDDING

Chocolate, peanut butter & avocado pudding image

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!

Provided by Cassie Best

Time 10m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 394 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

MILE-HIGH PEANUT BUTTER PIE

Mile-High Peanut Butter Pie image

Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.

Provided by My Food and Family

Categories Home

Time 3h45m

Yield 12 servings

Number Of Ingredients 9

Ingredients

35 vanilla wafers, finely crushed
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup creamy peanut butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

Heat oven to 375ºF.
Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g