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Chocolate Avocado Pudding



  • 1 and 1/2 ripe avocados
  • 1 large ripe banana peeled and sliced
  • 1/2 cup unsweetened cocoa or cacao powder
  • 1/2 cup salted all natural creamy peanut butter (unsweetened)+ more for topping
  • 1/4 cup raw honey – local is best
  • 1/4 cup unsweetened vanilla almond milk (or other non-dairy milk)


  1. Add all ingredients into a food processor and blend until creamy and smooth.
  2. Divide between 6-7 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.
  3. Before serving drizzle with peanut butter.
  4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Recipe adapted from:

IBD-AID Phase I, II, & III (as tolerated).