Avocado & Banana Chocolate Pudding

makes 4
recipe adapted from Clean Eating Magazine

  • 3  1/2 bananas, divided
  • 1 avocado, pitted and peeled
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract, optional
  • 1/4 teaspoon ground cinnamon
  • 1 cup whipped coconut cream
  • 1/4 cup roasted salted peanuts, chopped

Add 1 1/2 bananas, avocado and cocoa powder to a food processor and process until just a few chunks remain, about 1 minute. With processor running, pour maple syrup through feed tube and process until completely smooth, scraping down bowl as needed, about 1 minute. Add vanilla and cinnamon and process until combined, about 10 seconds.

Transfer to an airtight container and refrigerate until completely chilled, about 1  1/2 – 2 hours.  When ready to serve, divide pudding between 4 small bowls. Slice up remaining two bananas and layer on top of each of the puddings. Place a dollop or two of coconut cream on each pudding and sprinkle tops with chopped peanuts. Serve immediately.