Since I cut out dairy about two weeks ago, it has been a much easier ride than I thought it would be. I’m the kind of girl who likes her cheese and crackers, so I assumed there would be some intense cravings. But nope – no cravings just a sense of longing.
Whenever, I pass the ice cream aisle in the supermarket my pace slows, which is weird since I have never loved ice cream. Something about the fact that it’s now unattainable makes it a thousand times more tempting. Such is life, right?
This Chocolate Peanut Butter Avocado Pudding is creamy and rich with zero refined sugar. You can add 1 tablespoon – ¼ cup of maple syrup depending on your preference. Personally, I like it with the barest hint of sweetness. It also has tons of healthy fats, folate and protein, making it no ordinary dessert.
Chunky peanut butter is drizzled over top before serving. After one bite, you will think you’re eating a Reece’s Peanut Butter Cup, except without the nasty ingredients. There is only clean and pure goodness in each spoonful of this Chocolate Peanut Butter Avocado Pudding. Enjoy!
If you decide to take a chance on this Chocolate Peanut Butter Avocado Pudding, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ½ large ripe avocado
- 2 tablespoons unsweetened cocoa powder
- 1½ tablespoons almond milk
- 2 tablespoons maple syrup
- ½ teaspoon salt
- 2 tablespoons crunchy peanut butter
- In a high speed blender, combine all the ingredients minus the peanut butter and blend on high until creamy. Taste and adjust to your preference - add more sweetener, a touch more cocoa powder or almond milk to make it less sweet.
- Divide between two small serving glasses. Refrigerate for about an hour, until chilled. Before serving, top w/ crunchy peanut butter.