Avocado Banana Yoghurt

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Who would have thought that avocado and banana could be turned into a raw vegan yoghurt alternative?

Not me.

And although it does look a bit like avocado snot, I promise that it tastes like a tangy, sweet banana and vanilla yoghurt.

Yoghurt is one of those things I’ve missed in my raw vegan dairy-free world.

And even when I did eat it, it always seemed to sit uncomfortably in my stomach.

As a child, I grew up eating a massive bowl of vanilla yoghurt with brown sugar for breakfast every day.

And as delicious as I remember that being, this raw vegan dairy-free nut-free  avocado banana yoghurt actually comes pretty close.

I was inspired to create this recipe by an offhand reference by someone to their avocado banana yoghurt breakfast.

It sounded delicious, and so with just that spark of an idea, I played around until I created this.

I think it tastes kind of brilliant, even if I do say so myself.

And I must say that it goes especially well with a bowl of muesli and fresh fruit.

It’s also really nice on its own as a dessert or quick snack, with fresh fruit and a splash of agave nectar or maple syrup for extra sweetness.

So if you’re looking for a dairy free, nut-free yoghurt alternative, I say “look no further”.

Give my avocado banana yoghurt recipe a try and I think you’ll be pleasantly surprised.

I know I was.

And if you’re trying to convince your 8-year-old son to try it, tell him it’s alien snot and watch him eat it with gusto.

Avocado Banana Yoghurt

If you're looking for a dairy free, nut-free yogurt alternative, give my avocado banana yoghurt recipe a try. I think you'll be pleasantly surprised.

4.5 from 2 votes

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Category: Breakfast, Snack

Cuisine: Paleo, Raw, Vegan, Wholefoods

Tags: dairy-free, egg-free, gluten-free, nut-free, oil-free, salt-free, soy-free, sugar-free

Cook time: 10 minutes

Total time: 10 minutes

Makes: 500 ml (2 serves)

Calories per serve: 276kcal

Author: Nikki, Eating Vibrantly

Ingredients

• 1 med avocado (130g)
• 2 med bananas (200g)
• 2 tbsp lemon juice (40ml) *
• 2 med medjool dates , pitted
• 1 tsp vanilla bean powder or 2 tsp vanilla extract

Method

• Blend everything in blender until smooth and creamy.

Preparation

• Before: -
• During: 10m
• After: -
• Need: Blender

Notes

* Australian tablespoon = 20ml

Nutrition Information

Serving: 250ml (1 cup); Calories: 276kcal; Carbohydrates: 48.6g; Protein: 2.9g; Fat: 9.9g; Saturated Fat: 1.5g; Polyunsaturated Fat: 1.3g; Monounsaturated Fat: 6.4g; Sodium: 6.4mg; Potassium: 871mg; Fiber: 8.6g; Sugar: 29.6g; Vitamin A: 200IU; Vitamin C: 33.8mg; Calcium: 30mg; Iron: 0.9mg

Tips

• If you find the taste of avocado too strong, try using less. This recipe is pretty forgiving.
• It’s important to use ripe bananas to create the right sweetness and creamy texture.
• The lemon juice is important in this recipe to create that special yoghurty tang, and to mask the avocado flavour. I’ve tried it with orange juice and it just wasn’t the same.
• To adjust the sweetness of this avocado banana yoghurt, simply adjust the amount of dates you use. You could probably use agave or maple syrup or even honey instead of the dates if you wanted to.
• Vanilla powder is just ground up dried vanilla beans. You can make your own vanilla powder by air drying vanilla beans for a month or two, and then grinding them finely in a spice or coffee grinder. Or you can save yourself the trouble and buy something like Loving Earth’s Vanilla Powder. You can also just use vanilla extract instead.

Have an awesome day!

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