This easy no-cook chocolate peanut butter pudding is a healthy and guilt-free dessert! Naturally gluten-free and grain-free with paleo, vegan and dairy-free options.
I have a weird issue with bananas. For years, I seemed to be allergic to them. Then the allergy disappeared for a while and now it comes and goes. When I first made this pudding in 2012, I was fed up with all the banana-based smoothies and puddings, which is kind of funny because basically all of my smoothies nowadays use bananas.
The original version of this pudding used honey or coconut sugar as sweetener, but I recently found Natural Delights in a local store and wanted to incorporate some of them into this pudding. I’d seen Medjool dates before in an open bin at the organic shop but let’s just say that they looked on the unappetizing side. So I was excited to finally get my hands on some delicious Medjool dates!
If you don’t want to use dates, you can use whatever sweetener you’d like in its place. And if you don’t want to use peanut butter or another nut butter, simply don’t use it. It works without any kind of nut butter!
The only thing I’m not totally in love with is the amount of peanut butter flavor. It’s always the same when you combine cocoa powder and peanut butter. I did think about making a cocoa powder-free version but avocado + peanut butter pudding? It might taste good but I don’t even want to think about what that would look like.
I used Greek yogurt but regular yogurt will do unless you want it ridiculously rich and thick like what you see in the pictures. For a vegan and paleo version, make sure to use dairy-free yogurt.
I’ve made this several times and only once did I have an issue with it tasting less than stellar the next day. I think my avocados were just too old. So to be on the safe side, I recommend you enjoy the pudding on the first day, or at least within 12 hours. Making it in the evening for a school lunch the next day would definitely be fine.
No-cook Chocolate Peanut Butter Pudding
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 servings
Ingredients
- 1 Medjool date (23 grams) or 4 regular dates (23 grams)
- 6 tablespoons (96 grams) natural salted peanut butter (use almond butter or another type of nut butter for paleo or just omit it)
- 1 ripe avocado (140 grams of flesh)
- 1/2 cup + 2 tablespoons (150 grams) plain Greek or regular plain yogurt (use coconut milk yogurt for a vegan / dairy-free / paleo version)1
- 1/3 cup (38 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 medium banana (mine was 120 grams peeled), optional
- 3 tablespoons coconut sugar, optional (you could also add more dates) – if not using a banana you'll likely need more than 3 tbsp of sugar
- milk of choice for thinning down the pudding, optional
- peanuts and shaved chocolate as garnish, optional (omit the peanuts for paleo)
Directions
- Pulse the date(s) and peanut butter in the bowl of a food processor using an S-blade until there are no longer any large chunks of date(s) remaining. If not using peanut butter, pulse the date(s) and avocado before adding the Greek yogurt and the other remaining ingredients.
- Add the avocado, Greek yogurt, cocoa powder, vanilla and if using, banana to the bowl of your food processor. Process until totally smooth and creamy. There shouldn't be any lumps remaining.
- Add sweetener to taste. If it's too thick for your liking, add a little milk at a time until it's the desired consistency.
- Spoon into a container and let chill for an hour in the refrigerator. Best enjoyed on the first day but will also be fine if prepared in the evening and eaten for lunch the next day. Garnish with peanuts and shaved chocolate, if desired.
Notes
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92 comments on “No-cook Chocolate Peanut Butter Pudding” — Add one!
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Hi there,
I’m really excited about trying this recipe but was wondering what you have put on top of the pudding in the picture?
Thank you
Hi! It’s whipped cream, shaved chocolate and peanut butter chips. All of them are really unnecessary. I just wanted to make them pretty. ;) I hope you’ll like the pudding!
WOW Erin, this recipe is soooooo goood! I just devoured it for breakfast and could not believe how thick, creamy, rich and chocolatey it was! Mmmm, I will surely make this often again. Thank you so much for sharing this!
I did not use the bananas (was out) and used half cocoa and half carob powder. My nut butter was sunflower cashew. YUMMO!
Laura
Laura – So happy to hear that it worked out for you. Yay! I like your substitutions. Sounds even better that way! Thanks for the feedback. I appreciate you took the time! :)
Anon – No problem! And better to wait than to waste avocados, isn't it? :) But I know it's annoying!
Thank you so much for the quick reply! sigh…guess i'll have to wait
Anon – I think this will be really really thick without the yogurt! And not as creamy. I suppose you could add some milk, but it won't be creamy and have that pudding like consistency. I'd wait until I had some Greek yogurt. Hope you like it. :)
I just went to make this and realized i don't have any yogurt! Do you think it would still be good without the yogurt?
I'm trying to get to sleep and I just realized I referred to you as anon although I know your name. The things I realize when I'm trying to fall asleep. Anyway, sorry Hayley!
Anon – I promise to post it here if the recipe works out. The two avocados I bought went bad before they got ripe so I have to buy more. It'll happen soon, though. :) And haha… so you were one of those non-Spanish learners. I was one too. I started in Spanish but switched to German in 10th grade. :)
You're very welcome! I love to share recipes. Usually the person you share with is nice enough to share something back. And heck, you have an entire blog dedicated to sharing recipes! I hope the avocado lime pie turns out well for you. I sure hope I see it here!
Tschüß! < --remembered that from 8 yrs of German!
Hayley
Sonia – I know! I want my peanut butter stuff to taste like peanut butter. I don't go for subtle flavors. The jars… haha. I think I got about 30 jars and glasses for photo studio time and then some practical ones. Things have turned around a bit, so thanks. :)
I am so right with you with the peanut butter flavor never being strong enough. I mean, I want PEANUT BUTTER and all I'm getting is always meh, peanut butter.
But this looks stunningly delicious nonetheless. And the jars? Wow! Beautiful. How many did you order in total? Like 375?
And sorry to hear about your misfortunes. Hope the wind's changed for you since!
Anon – Unfortunately I live in Germany so I don't think I'll be much of a help. By if anyone else living in Germany is wondering, I got them from here:
http://glaeserundflaschen.de/
I must try that.
From where do you buy your jars?
sweetsamsations – True! Thanks so much for your nice comment. It really put a smile on my face. :)
Gabrielle – YAY! Thanks for letting me know! I love it when people leave feedback. Thanks again. :)
Baltic Maid – Yeah, you have to try it!
Spencer – Wow, that's so nice of you to say. Thank you. :)
How divine! That looks so good. Almost too good to eat infact. It looks like a work of art!
I have made many drinks with avocado but no pudding yet. I really have to start giving it a try. I love pudding and healthy pudding is a dream come true… :-)
Just made this and it's heaven (no bananas) ! Healthy pudding I'm all in!
awww.. sorry to hear about your oven! But sometimes situations like that inspire creativity like this! that looks so delicious! :D Good thing your lens didn't break because I really love your food photography! How beautiful!! Take care!
Jeanette – Thank you! It sounds a bit weird but I think it worked out quite well. And thanks for pinning! :)
Wow, this sounds incredibly good. I love this combination of chocolate and peanut butter, especially paired with avocado and banana. Pinning this for future reference!