Vegan Chocolate-Peanut Butter Pudding Cups

This quick, easy chocolate pudding can be thrown together in less than 10 minutes, and it’s so rich and creamy you’d never guess it was dairy-free!

The secret is using avocados. You won’t really taste the avocado in the finished pudding, but it helps give it a thick and creamy consistency.

Depending on the size of your avocados, you may end up needing to add a tad bit more coconut milk or sweetener to get the right pudding-like texture. But add gradually, as you don’t want to make the pudding too thin.

The coconut cream also comes together quickly once you’ve chilled the coconut milk. I always keep a can of coconut milk in my fridge so I can make this delicious dessert for last-minute dinner guests.

Read more: How to Make Coconut Cream

I love the addition of strawberries on top of this pudding, but you could use any berries you fancy. Either way, this little pudding is s’blended.

Vegan Chocolate-Peanut Butter Pudding Cups Recipe

Ingredients

For the coconut whipped cream:

• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon sugar
• 1 teaspoon natural vanilla extract

For the pudding:

• 1/3 cup unsweetened almond milk or other dairy-free milk
• 4 medium ripe avocados, pitted and peels removed
• 3/4 cup raw cacao powder or unsweetened cocoa powder
• 3/4 cup pure maple syrup
• 1/4 cup smooth peanut butter
• 1 teaspoon natural vanilla extract

To serve (optional):

• 1/2 cup sliced raw almonds or peanuts
• 2 cups fresh strawberries, sliced lengthways, or other berries

Read More: Vegan Chocolate-Peanut Butter Pudding Cups