A rich and creamy chocolate peanut butter avocado pudding. It’s very easy to make and you will not want to share it!
This low carb pudding is quick and easy. It is as simple as place the ingredients in a blender, blitz and eat. A great low carb and gluten free dessert for peanut butter lovers too. The avocado gives this chocolate peanut pudding a rich smooth texture.
I could eat this morning, noon and night. I’d even wrestle my grandmother for the last bowl! The Chief Taster declared it very rich but that’s probably more to do with the huge portion I gave him. He couldn’t finish it and declared the next morning that he had had the “pudding sweats” during the night. Whereas I happily ate all of mine and slept very well. The pudding is rich, velvety and a smooth flavour combination of chocolate and peanut butter. It’s a great quick dessert to make too. Add more coconut milk if you want a less dense consistency (although you could also use almond milk in place of the coconut milk too).
It goes without saying that I use a sugar free peanut butter with no additives. Or I make my own by blitzing the peanuts in the food processor.
Chocolate Peanut Butter Avocado Pudding
- 1 avocado peeled, stone removed
- 1/2 cup coconut milk tinned or box
- 1/2 cup peanut butter sugar free
- 1/2 cup cocoa powder unsweetened
- 1/4 cup Ground Erythritol
- Place all the ingredients into a food processor (or hand blender).
- Blitz until smooth.
- Eat and enjoy!