Chocolate & Peanut Butter Avocado Pudding

I could eat this morning, noon and night.  I’d even wrestle my grandmother for the last bowl!  The Chief Taster declared it very rich but that’s probably more to do with the huge portion I gave him.  He couldn’t finish it and declared the next morning that he had had the “pudding sweats” during the night.  Whereas I happily ate all of mine and slept very well.  The pudding is rich, velvety and a smooth flavour combination of chocolate and peanut butter.   It’s a great quick dessert to make too.  Add more coconut milk if you want a less dense consistency (although you could also use almond milk in place of the coconut milk too).

It goes without saying that I use a sugar free peanut butter with no additives.  Or I make my own by blitzing the peanuts in the food processor.

INGREDIENTS

1 ripe avocado, peeled and stone removed

1/2 cup (226g) coconut milk (or almond milk)

1/2 cup (125g) peanut butter (smooth or chunky)

1/2 cup (59g) cocoa powder

1/4 cup erthyritol (57g)  (or sweetener of your choice)

METHOD

•  Place all the ingredients into a food processor (or hand blender).
• Blitz until smooth.
• Eat and enjoy!

Serves 2 large portions (or 4 dainty ones…well the 2 portions are rather large).

Nutritional information per portion (based on 4 portions) – 327 Calories, 30g Fat, 11g Protein, 15g Total Carbs, 8g Fibre, 7g Net Carbs