Avocado Cookie Pudding Recipe

I want everyone looking at this to judge this by the ingredients list and not its appearance because I know a glass of green creamy stuff probably doesn’t look like the most enticing dessert. But I promise this avocado cookie pudding tastes delicious, it can be prepped in five minutes and there are multiple ways to serve it.  

This recipe came about as a happy accident. I got some free from cookies (that shall remain nameless) that were less than appealing – too dry, not a taste issue. And while thinking about what I could make with them to stop them going to waste, I thought about my ingredient of the month and wondered if I could make some sort of creamy avocado dessert.  

I decided to freeze mine to give it a more soft serve ice cream texture and thought it might taste better cooler, but you can also eat this freshly blended and it will have a texture closer to Kourtney Kardashian’s breakfast pudding.  

Nutritional Information 

Each scoop of this recipe contains 4g of both fibre and protein, 254 calories and 10% of the recommended daily amount of vitamin K.

Tips  

When blending the avocado and yoghurt make sure the two are thoroughly combined. Even when the texture looks completely smooth, give it another stir or whisk lightly to make sure there are no areas where the ratio of the two is off. This can interfere with the taste and you may end up over sweetening it if they aren’t mixed properly.  

Storage and Keep  

If you’re making this recipe the chilled way, you can store it in an airtight container for one day. As the frozen version hasn’t been churned in an ice cream maker, it won’t freeze as well as regular soft serve so will be best if eaten within a few hours of freezing.  

Avocado Cookie Pudding Recipe

An easy small batch vegan dessert recipe with just 5 minutes prep. This avocado cookie pudding is a great sweet and creamy last minute dessert option.  

This recipe is gluten free, dairy free, nut free and vegan.  

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Avocado Cookie Pudding Recipe

An easy small batch vegan dessert recipe with just 5 minutes prep. This avocado cookie pudding is a great sweet and creamy last minute dessert option.

Course Dessert

Cuisine American

Keyword Cookie Pudding Recipe

Prep Time 5 minutes

Freeze Time (Optional) 1 hour

Total Time 1 hour 5 minutes

Servings 4 scoops

Calories 254 kcal

Ingredients

• 1 medium ripe avocado
• ½ cup vegan Greek yogurt
• ½ cup icing sugar
• 5 medium free from cookies approx 95g
• 1 tsp liquid flavouring

Instructions

1. Take 3 of the cookies, or roughly 60g, and place them in a blender or food processor and mix them until they become a fine flour like consistency with a few chocolate chips remaining.
2. Crush the remaining two biscuits into cookie chunks and set aside for a moment.
3. Blend together the avocado, yoghurt and icing sugar until completely smooth and fully combined. Try a small amount and decide the added sweetness you require and add in your liquid flavouring accordingly. I used about a tsp of cookie flavour drops but you could use a simple vanilla extract or even peppermint if you want to trick you brain into thinking it’s green because it’s minty.
4. Stir in both the crushed and blended cookies. Either serve immediately for a creamy pudding texture or freeze for a soft serve consistency.
5. Freeze for 30 minutes to get a pudding texture, but slightly firmer and cooler. Depending on the climate where you are this could be the more appetising texture. Or freeze for 60-90 minutes to be able to scoop this out like a soft serve ice cream.

Serve and enjoy!

Do you like the sound of this slightly different dessert or would the green put you off?  

Until next time, 

Sophie 

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