Let’s make a Creamy Chocolate Peanut Butter Pudding that falls in the category of real food! I had you at “chocolate peanut butter”, didn’t I?
That pudding powder that comes in a little box at the grocery store? Yeah, it’s not a real food. It’s what you might call a “food-like substance”.
Check out the ingredients:
- Modified Food Starch
- Cocoa Processed With Alkali
- Disodium Phosphate (For Thickening)
- Contains less than 2% of Natural and Artificial Flavor
- Tetrasodium Pyrophosphate (For Thickening)
- Mono- and Diglycerides (Prevent Foaming)
- Red 40
- Yellow 5
- Blue 1
- Artificial Color
- Bha (Preservative)
Sounds delicious, right?
Over-processed, industrialized “foods” like this have contributed to a major decline in the average American’s health over roughly the past 100 years. The (processed) Western Diet has produced a host of completely preventable but all too prevalent Western Diseases including diabetes, heart disease, obesity, and certain cancers.
Can you tell I’ve been reading Michael Pollan’s In Defense of Food? Highly recommend!
So we’re going to avoid that grocery store pudding and make a real food version that will taste amazing and actually nourish our bodies.
Guess what gives this pudding its velvety smoothness: avocados! And bananas.
If it sounds weird to use avocados in a creamy chocolate dessert, let me assure you: you won’t even taste them. The avocados blend into this delicious pudding to make it super thick and creamy, but the remaining ingredients (cacao powder, honey, bananas, peanut butter) will disguise the avocado taste.
Trust me. You’re gonna love this real food version of creamy chocolate peanut butter pudding.
I can vouch that this pudding will keep in the fridge for at least 24 hours. To make ahead, I suggest spooning into individual dishes and then refrigerating. In fact, we actually prefer this pudding on the second day over the freshly made version.
For my own family, I’ve even fully assembled each individual serving (complete with coconut whipped cream, peanut butter topping, and chocolate chips) and refrigerated, uncovered, until the next day. Tasted great to us! But for guests, I’d top with freshly whipped cream and other toppings just before serving.
- Combine all ingredients in a food processor and process until smooth. Make sure avocado has been fully incorporated.
You can even fully assemble each individual serving, complete with coconut whipped cream, peanut butter topping, and chocolate chips, and refrigerate, uncovered, until the next day. But maybe not for guests.
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page