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Chocolate Pudding Pots

Author: Paige


  • 2 whole ripe avocados scooped with pits removed
  • 1/2 large banana
  • 1/2 cup almond butter
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup pitted and chopped soft dates
  • 1/3 cup honey
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut milk creamer or regular coconut milk
  • Whipped topping for serving
  • Honey roasted peanuts for serving


  • Put all ingredients except the whipped topping and peanuts in a food processor and process until completely smooth, stopping to scrape down the sides as needed.
  • Time in the processor will vary, but about 3 minutes total. If mixture is too thick, add more coconut milk in teaspoon increments until it is fluffy and light.
  • Divide between small pots or jars, cover with plastic wrap and refrigerate for at least an hour. Garnish with whipped topping and honey roasted peanuts.
  • Can be stored in fridge for a few days, and made a day ahead, though whipped topping and peanuts are best added right before serving.