Ah, pudding. Creamy. Smooth delicious.

But if you’re lactose intolerant or vegan, you have to get creative in order to enjoy this delectable treat!

I found this recipe for peanut butter chocolate banana avocado pudding from The Minimalist Baker, and I can’t stop making it – it’s that good!! It’s good enough to fool any milk loving person, in fact!

Here is what you will need:

1 medium sized banana
1/2 cup smooth, unsweetened organic peanut butter
1/4 cup real maple syrup (no fake stuff allowed)
1/2 cup cocoa powder
1 1/2 large avocados (or 2 small ones)
1/4 cup almond milk (or other milk alternative)
1 pinch of sea salt

1. Place all ingredients in a food processor and blend until smooth and creamy.

That’s it! Store your pudding in an air tight container, and consume within 2 days (the avocados start to get a little funky tasting after that).