I grew up on snack packs. And while licking the renegade pudding on the foil packaging was often a highlight for some, my enjoyment came from maneuvering my way around the multi-flavoured cups. I would skillfully chip away at the chocolate top, exposing the precious, usually caramel centre. Of course, peanut butter wasn’t allowed in schools.
So, I’m a functioning adult now. And that means I eat my pudding out of octopus printed teacups. And I load it with avocados and bananas, to justify my indulgence. Eat on!
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 (our 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 al 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 cups for some hearty portions. Allow to cool in the fridge while you make cooke dough topping.
For cookie dough topping: Combine all ingredients in a bowl, using 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.
You might not be trading for these bad boys in the school cafeteria, but I guarantee any roommates will try. Just an FYI, this cookie dough topping is awesome on pancakes and waffles too.
By: Eva Severed
Thanks, Puddin’ – Minimalist Baker
Cookie Dough Topping Adapted from Taste of Lizzy T’s