INGREDIENTS

1 1/2 ripe avocados, chopped
1 ripe banana, chopped
1/2 cup creamy peanut butter (get the all-natural kind, please)
1/2 cup unsweetened cocoa
1/2 cup agave or pure maple syrup
1/4 cup plant milk (The thicker the better. We used almond, but this recipe would be sensational with oat milk).
vegan, gluten-free whipped topping

INSTRUCTIONS

Put all ingredients (except the whipped topping) into your blender or food processor and give the contents a whirl. The pudding will be thick, so add some additional plant milk if you want it to be a bit thinner.

Pour the contents of the blender or food processor into individual glasses. You’ll need 4-6 glasses, depending upon size. Fill them about 3/4 full to leave room for the vegan whipped cream topping and the peanut butter drizzles.

Cover the glasses and place them in your refrigerator to set for at least 2 hours. As mentioned above, the consistency will be plenty thick, but you want your pudding to be perfect, don’t you? For maximum enjoyment, it needs to be cold!

Remove the glasses from your refrigerator and uncover them. Top each one with a couple of heaping spoonfuls of the whipped topping, and then drizzle some peanut butter artfully across the top. Stand back and admire your creation!

Well, what are you waiting for? Dig in and enjoy! If you have any left over (which would be odd, but possible), you can cover the glasses again and store them in your refrigerator for up to 3 days. There’s no point to that, however, so enjoy this dessert right now!