Recipes

Atkins Strong Chocolate Peanut Butter Avocado Pudding Recipe

Atkins Atkins Strong Chocolate Peanut Butter Avocado Pudding
5.5g
Net Carbs
Prep Time: 245 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
23.2g

Protein

10.9g

Fat

10.3g

Fiber

334.4cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 serving Atkins Plus Creamy Milk Chocolate Shake
  • 1 ea fresh avocado
  • 1 scoop chocolate milkshake protein powder, gluten free
  • 3 Tbsp creamy peanut butter, natural
  • 2 Tbsp cocoa powder, unsweetened
  • 1 tsp vanilla extract
  • 1 pinch table salt
  • 1 1/2 tsp cacao nibs, organic

DIRECTIONS

  1. In a blender, combine Atkins Strong Chocolate Peanut Butter Shake, avocado, protein powder, 2 tablespoons peanut butter, cocoa powder, vanilla and salt on low until uniformly broken up. With blender off, scrape down the sides of the jar, then process on high until thick and very well combined, at least 3 minutes.
  2. Pour pudding evenly into three servings, about 3/2 cup in each, and refrigerate until chilled, at least 4 hours. 
  3. To serve, drizzle 1 teaspoon warmed peanut butter and ½ teaspoon cacao nibs over each serving.

Cooking Tip

Avocado provides the textural base for this tasty and nourishing pudding. For best results, the avocado should be nicely ripe, but without any stringy fibers or dark spots. We used 136 grams of avocado, about a rounded ½ cup mashed for consistency since a whole avocado can vary in size considerably. Also note that the specific chocolate flavored protein powder you use will also impact the texture of the final pudding. We used Quest brand, but if you use another brand, try adding half the amount, then adding more, blending thoroughly between additions, until a thick pudding like texture develops. 

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