Mint Chocolate Pudding


  • 100ml milk
  • 160g ripe avocado
  • 40g Kinetica Chocolate Mint Whey Protein
  • 2 tbsp maple syrup or honey
  • 30g - 40g cocoa powder, to taste
  • 60g cashew butter*
  • ½ tsp peppermint extract, optional for extra mintiness

Shop the recipe


1. Blend together all ingredients using a food processor, blender, or blend in a jug using a hand blender.

2. No amount of blending will make a firm avocado with all the bite smooth and creamy so I can’t emphasise the need for ripe, perfectly smooth, buttery avocados enough!

3. Place into the fridge for an hour to chill; or overnight.

4. Serve as is or top with some pretzels for crunch, a few cacao nibs or chopped dark chocolate and a dollop of Greek yogurt if desired.

5. These will keep covered in the fridge for up to three days.