Avocado Protein Pudding Macros

I make my favorite “Avocado Pudding” almost every week. I absolutely LOVE chocolate and can’t imagine a world without it. When I cut processed sugar out of my every day diet I knew I needed to find some alternatives to ice cream and pudding. This avocado based pudding is perfect. It satisfies my chocolate fix without ruining my nutrition and fitness goals.

I’ve had a lot of people ask “How much pudding is a considered serving?” Well, it really depends on what your fitness and nutrition goals are. I recently started tracking my macros again after a very relaxed winter. I thought this was the perfect time to figure out the macros of one of my favorite treats. Then you can decide what size serving you would like.

To be honest, I’m not sure if I have ever made my avocado pudding the same way any of the bajilion times I’ve made it. When I first put together this tasty treat it started out with an avocado and banana base (see that recipe here), and has since evolved into more of a frostie with frozen strawberries (and sometimes raspberries too) replacing the bananas (see that recipe here). Therefore I figured it was about time I write down exactly how to make it now so that I can figure out more precise macros.

I often make a huge batch using 4 avocados and freeze it into individual portions. So I will post that recipe as well as a “single” avocado recipe for those who may just have 1 avocado on hand. When I make the single avocado recipe I split it in half. Avocado has tons of healthy fat but I have trouble digesting large amounts of fat in one setting so I don’t like to eat a whole avocado worth of pudding especially with the added healthy almond butter fats.

Here are my 2 ways of making avocado pudding. I’ll call them the “mini batch” and the “mega batch”.

Mini Batch Ingredients:

• 1 perfectly ripe medium size avocado
• 1 1/4 cup of frozen strawberries
• 1 TBS of home made almond butter (this is optional but adds a really great flavor and adds creaminess to the texture)
• 1/2 TBS cacao powder
• 4 rounded TBS collagen powder (you could sub whey protein 22 g of protein if you want the same macros) I buy my Great Lakes collagen powder at Thrive Market
• vanilla extract (with no HFCS) to taste
• liquid stevia to taste (I buy mine at Trader Joes)
• tiny pinch of sea salt We buy our Redmonds Real Sea Salt from Thrive Market.
• sprinkle of cinnamon (optional)

Mini Batch Directions:

1. Place frozen strawberries in a food processor. Allow to defrost a smidge so that you don’t break your processor when blending.
2. Blend the strawberries.
3. Add avocado and blend thoroughly with the strawberries. You may need to scrape the sides of the food processor from time to time in between blending.
4. Add the almond butter, cacoa powder, collagen powder, cinnamon and blend.
5. Add stevia and vanilla extract a little at a time and until you get your desired taste/sweetness.
6. Scoop equal amounts into 2 separate containers.
7. Freeze whatever you wont eat that day in an air tight storage container.
8. Enjoy!

Note: These macros are an estimate and may be different depending on what almond butter you user, what size avocado and how precise you measure your frozen fruit.

Macros for Mini Batch (1/2 the batch)

242 calories

15g carbs

15.5g fat

14.5g protein

7.5g fiber

2.5g sugar

7.5g net carbs

*note: macros include the optional almond butter ingredient

Mega Batch Ingredients:

• 4 perfectly ripe medium size avocados
• 5 cups frozen strawberries
• 2 TBS cacao powder
• 16 rounded scoops collagen powder
  (you could sub whey protein 88 g of protein if you want the same macros)
  I buy my Great Lakes collagen powder at Thrive Market
• 1/4 cup plus 1 TBS homemade almond butter
  (this is optional but adds a really great flavor and adds creaminess to the texture)
• vanilla extract (with no HFCS) to taste
• liquid stevia to taste (I buy mine at Trader Joes)
• tiny pinch of sea salt
• sprinkle of cinnamon (optional)
• a small splash of mint extract (optional: I add this occasionally for mint chocolate pudding. Be careful as too much can be VERY overpowering)

Directions for Mega Batch:

1. Place frozen strawberries in a food processor. Allow to defrost a smidge so that you don’t break your processor when blending.
2. Blend the strawberries.
3. Add avocado and blend thoroughly with the strawberries. You may need to scrape the sides of the food processor from time to time in between blending.
4. Add the almond butter, cacoa powder, collagen powder, cinnamon and blend.
5. Add stevia and vanilla extract a little at a time and until you get your desired taste/sweetness.
6. Add a little bit of mint extract if you would like mint chocolate pudding. Be careful not to add too much as it can be overpowering.
7. Divide into 5 equal potions.
8. Freeze any that wont be eaten that day in an air tight storage container.

Note: These macros are an estimate and may be different depending on what almond butter you user, what size avocado and how precise you measure your frozen fruit. Of course you could divide yours into smaller portions but this is usually how I divide my “mega batch”.

Macros for 1 serving Mega Batch (1/5 of batch):

387.8 calories

24g carbs

25g fat

23.5g protein

12.5g fiber

4g sugar

11.6 net cabs

note: macros include the optional almond butter ingredient

So there you have it. One of my favorite chocolate treats and the macros for anyone who may be tracking.

Tip: Avocados have a tendency to go from under ripe to overripe/rotten before you get a chance to use them. I like to either buy perfectly ripe avocados and make the pudding right away (freezing what I don’t eat that day). Or, I buy not quite ripe avocados and store them in the fridge. I take them out of the fridge 2 days before I plan to use them and they are usually perfect when I need them.

Feel free to comment or ask questions in the comment section below.

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