Creamy Chocolate Peanut Butter Avocado Pudding

From naturalsweetrecipes.com

Ingredients

1 Large Ripe Avocado
1/3 cup Natural Creamy Peanut Butter
1/3 cup Agave
1/2 cup Cocoa Powder
1/4 cup Almond Milk
1 teaspoon Pure Vanilla Extract
Dash of Pink Salt
Optional: Liquid Stevia to taste

Directions

In a food processor or with a hand mixer, combine the ripe avocado and peanut butter until very smooth. Add the agave and mix well. Add the almond milk and cocoa powder. You can add a bit more almond milk or cocoa powder to reach your desired consistency. Mix until smooth. Add vanilla, salt and stevia if desired. The peanut butter makes this pudding a little less sweet and more rich than our other chocolate pudding recipe. If you have a strong sweet tooth, I recommend adding a few drops. Continue mixing the pudding until all ingredients are well combined and you have a perfectly creamy pudding. Chill in the fridge for 30 minutes or enjoy immediately!

Serves 3

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Chocolate Chip Peanut Butter Balls

From Chocolate-Covered Katie

Ingredients

  • 1/2 cup rolled oats (or oat bran or quick oats) (Maybe even flaxmeal or protein powder!) (40g)
  • 1/2 cup peanut butter (or other nut butter, or Sunbutter to be allergy-friendly) (115g)
  • stevia drops to taste, or 2 tbsp plus 2 tsp pure maple syrup, or another sweetener of choice (If using a dry sweetener, you might have to add a little water or oil to make a dough. If using a liquid sweetener—such as maple syrup or agave—don’t add any extra liquid.)
  • scant 1/8 tsp salt
  • 2 tbsp flour or oat bran, or perhaps protein powder
  • chocolate chips

Directions

Combine all ingredients in a cereal bowl, and mix until well-incorporated. (If you store your nut butter in the fridge, you might want to melt it a little so it stirs more easily.) Roll into balls, and try not to eat them all at once. Luckily, this recipe doesn’t make four hundred and fifty four.

Peanut Butter Granola

From pbfingers

Ingredients

  • 2 tbsp. creamy peanut butter
  • 2 tbsp. honey
  • 1/4 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  • 1 c. oats

Directions:

  • Preheat oven to 325 degrees.
  • Spray cookie sheet with non-stick cooking spray and set aside.
  • Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
  • Stir cinnamon and vanilla into peanut butter and honey mixture.
  • Add oats and stir until oats are completely covered in peanut butter mixture.
  • Spread out oat mixture onto prepared cookie sheet and bake for 15 minutes or until granola is slightly browned.
  • Let cool until granola is crunchy.

Overnight Strawberry Smoathie

From PBFingers

Ingredients

  • 1/2 c. old fashioned oatmeal
  • 3/4 c. almond milk + 1/4 c. almond milk
  • 2 tbsp. chocolate PB2
  • 1 tbsp. chia seeds
  • 3/4 c. frozen strawberries

Directions

The night before, blend together oats, 3/4 cup almond milk, PB2, and chia seeds. Let sit overnight

In the morning, add strawberries and remaining almond milk. Blend again

Delicious!!!!

Elvis’s Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1 very ripe banana
1/4 tsp vanilla extract
1/8 tsp cinnamon
1 or 2 tbsp peanut butter
pinch of salt
honey
Directions
  1. Bring 1 cup liquid (I use an equal mixture of almond milk and water) to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now.)
  2. Mash up HALF the banana and add to the oatmeal. Stir.
  3. Once more of the liquid has dissolved, add 1/4 tsp vanilla extract, a tiny pinch of salt, and 1/8 tsp cinnamon. Stir.
  4. Slice the remaining half of the banana into the oatmeal and swirl in the peanut butter (you can either stir it in completely or allow it to be in “clumps” like I do). If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and drizzle generously with honey. You could also top with nuts…or bacon.

Fudgy Banana and Peanut Butter Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1 ripe banana
1/2 tsp vanilla extract
2 tbsp. cocoa powder
1 or 2 tbsp peanut butter
pinch of salt
Directions
  1. Bring 1 cup liquid to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
  2. Mash up a ripe banana and add to the oatmeal. Stir.
  3. Once more of the liquid has dissolved, add cocoa powder, vanilla extract, and salt. Stir. If it doesn’t look very chocolaty, add more cocoa powder.
  4. If you’d like to add any extra ingredients (coconut oil, dried fruit), do so now.
  5. When you’re pleased with the consistency of the oatmeal, drop in small clumps of peanut butter and stir in. I don’t like to stir mine in completely. I like it left in clumps so I get bursts of peanut butter flavor every few bites. 🙂
  6. Transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). I used part of a sliced banana, chocolate chips, and Reese’s pieces.

Nutty ‘Nana Berry Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1/2 a ripe banana
1/4 tsp vanilla extract
1/8 tsp cinnamon
1-2 tbsp nut butter
a couple large handfuls of fresh berries
pinch of salt
 
Directions
  1. Bring 1 cup liquid (I use an equal mixture of almond milk and water) to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now.)
  2. Mash up banana and add to the oatmeal. Stir.  
  3. Once more of the liquid has dissolved, add vanilla, cinnamon, and salt. Stir.
  4. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  5. When you’re pleased with the consistency of the oatmeal, add the nut butter in small globs, dropping them various spots of the saucepan (if you add it in all at once, you’ll have a difficult time “spreading out” the nut butter, and it will stubbornly stay in one clump). Swirl a spoon around the oatmeal a few times.
  6. Drop in berries and stir them gently, just enough for them to get warmed up and “wet.” Then transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). You could also top with more fruit, like I did.