Chocolate PB Pudding with PB Cookie Dough recipe (from Bitchin’ Lifestyle blog)


1 1/2 ripe avocados
1 ripe banana
1/2 cup unsweetened cocoa powder
1/2 cup creamy natural peanut butter
1/2 cup maple syrup
1/4 cup milk (I used almond)

Cookie Dough Topping:
1/4 gluten free all-purpose flour (or regular all-purpose)
1/4 cup brown sugar
1/8 cup of butter, softened
1 heaped tablespoon of creamy natural peanut butter
1/4 cup chocolate chips or chunks

For pudding: Peel and rough chops avocado and banana. Then, add all ingredients to a food processor and blend. Add more milk to thin, and adjust cocoa powder and maple syrup for taste and sweetness. Divide between four My Baker’s Dozen cups for some hearty portions. Allow to cool in the fridge while you make cooke dough topping.

Cookie dough topping:
Combine all ingredients in a bowl and use a fork to mash together. Add more peanut butter or butter for a more raw cookie dough, and more flour or sugar for more of a crumble. Both options are delicious!

Recipe courtesy of Bitchin Lifestyle blog