No-cook Chocolate Peanut Butter Pudding


  1. Pulse the date(s) and peanut butter in the bowl of a food processor using an S-blade until there are no longer any large chunks of date(s) remaining. If not using peanut butter, pulse the date(s) and avocado before adding the Greek yogurt and the other remaining ingredients.

  2. Add the avocado, Greek yogurt, cocoa powder, vanilla and if using, banana to the bowl of your food processor. Process until totally smooth and creamy. There shouldn't be any lumps remaining.

  3. Add sweetener to taste. If it's too thick for your liking, add a little milk at a time until it's the desired consistency.

  4. Spoon into a container and let chill for an hour in the refrigerator. Best enjoyed on the first day but will also be fine if prepared in the evening and eaten for lunch the next day. Garnish with peanuts and shaved chocolate, if desired.


I used Greek yogurt, which resulted in extremely thick pudding. If you want yours a bit thinner, like regular pudding, use regular plain yogurt. Or use Greek yogurt and add some milk to thin it out.

  • 1 Medjool date (23 grams) or 4 regular dates (23 grams)

  • 6  tablespoons (96 grams) natural salted peanut butter (use almond butter  or another type of nut butter for paleo or just omit it)

  • 1 ripe avocado (140 grams of flesh)

  • 1/2  cup + 2 tablespoons (150 grams) plain Greek or regular plain yogurt  (use coconut milk yogurt for a vegan / dairy-free / paleo version)1

  • 1/3 cup (38 grams) Dutch-process cocoa powder

  • 1 1/2 teaspoons vanilla extract

  • 1 medium banana (mine was 120 grams peeled), optional

  • 3 tablespoons coconut sugar, optional (you could also add more dates) – if not using a banana you'll likely need more than 3 tbsp of sugar

  • milk of choice for thinning down the pudding, optional

  • peanuts and shaved chocolate as garnish, optional (omit the peanuts for paleo)