Avocados, Avocados from Mexico

Chocolate Avocado Peanut Butter Banana Pudding – They’re Not Just For Guac

Posted by cassandra on
Our avocado adventures in the kitchen continue and we’ve discovered that they are also AWESOME as a substitute for some of the less healthy fats when crafting tasty chilled desserts. When you use Avocados from Mexico you will increase the nutritional value of your sweet treat by contributing nearly 20 vitamins, minerals and phytonutrients  (plant compounds that promote good health). In addition, over 75% of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats), making them a great substitute for foods or ingredients high in saturated fat. And since I’ve just been told my cholesterol is too high and learned that avocados are one of the foods shown to lower cholesterol, there is yet another reason to eat the miracle fruit!
Avocados from Mexico

When combined with some banana, cacao powder, peanut butter (also a good fat), some Canadian maple syrup and banana, and whipped up in the food processor (we have a Kitchenaid), avocados became a decadent after dinner treat!
Ingredients

1 1/2 ripe Avocados from Mexico
1 large ripe banana
2/3 cup unsweetened cocoa or cacao powder
1/3 cup salted creamy or crunchy peanut butter + more for topping
1/2 cup sweetener maple syrup
1/4 cup milk, either regular or almond

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Instructions

  1. Add avocados, banana, cacao powder, peanut butter and milk to  processor and blend until creamy and smooth.

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  1. Divide between 6 small jars or glasses, cover with plastic wrap and chill for a few hours, or overnight.
  2. Top with whipped cream, whipped coconut cream, a drizzle of peanut butter and some banana chips.

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*This recipe was inspired by Minimalist Baker version. So many good recipes on that site!

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!