If you’re a fan of pudding — and who isn’t, really? — you’ll adore this rich and creamy dessert. Who doesn’t love the combination of peanut butter and chocolate? The addition of avocado and banana makes the texture extra thick. We sweeten our pudding with agave syrup, but you’re welcome to try maple syrup for an even richer flavor sensation.
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This dessert is great all by itself, but it’s even better topped with a dollop of vegan, gluten-free whipped cream. We’re totally sold on So Delicious. It comes in a big plastic tub, so you’ll have plenty left over for other desserts. Plus, you won’t have to hassle with a pressurized can.
For the final, decadent touch, you can drizzle some extra peanut butter on top of the vegan whipped cream. Hey, you’ll be getting extra protein that way, so why not? This dessert is surprisingly healthy. You’ll be in heaven from the first bite!
Vegan, Gluten-Free Chocolate and Peanut Butter Pudding
Thank you! ❤️
*Receipts will come from ISIPP.
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
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!
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