Chocolate Peanut Butter Pudding

vegan chocolate pudding in multiple mugs against a brown surface

Chocolate Peanut Butter Pudding

I am not going to lie, these pots of chocolate peanut butter pudding are pure indulgence. Without a hint of tofu flavor, these little guys are my carnivore-friendly dessert go-to.

Course Dessert

Cuisine American

Keyword peanut butter pudding, vegan chocolate dessert, vegan chocolate pudding, vegan pudding recipe

Prep Time 15

Cook Time 5

Chill time 1

Total Time 1 20

Servings

Calories 401kcal

Author Amanda Logan

Ingredients

12 ounces silken tofu drained
¼ cup peanut butter
½ cup plant-based milk
2 tablespoons maple syrup
1 cup vegan chocolate chips or 7 ounces of dark chocolate

Instructions

Place the silken tofu, peanut butter, plant-based milk and maple syrup in a blender and blend until smooth and creamy.
Melt the chocolate using a microwave or double boiler. To set up a double boiler, fill a small saucepan with 2 inches of water and set over medium heat on the stovetop. Place a heatproof bowl on top, ensuring the bottom of the bowl doesn’t touch the water. Add the vegan chocolate chips to the bowl and slowly melt, stirring frequently.
When the chocolate is completely melted, turn on the blender again and slowly pour the chocolate through the feed chute. Blend until well combined. The mixture will not be very thick at this point but don't worry, it will completely thicken up in the fridge!
Pour into glass ramekins and chill in the fridge for at least 1 hour (or overnight). Serve chilled. These are especially beautiful when decorated with berries, sliced fruit, and/or coconut whipped cream (we have a recipe for that here at World of Vegan).

Nutrition