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Ingredients 0/6
Why This Recipe Is So Tasty
This dessert is rich, creamy, and full of flavor without any dairy or eggs. It combines the classic taste of chocolate and peanut butter in a healthy, plant-based way. It’s perfect for anyone looking for a guilt-free treat that satisfies sweet cravings.
Quick Kitchen Tips
- Use smooth peanut butter for a creamier texture and easier mixing.
- Chill the pudding for at least an hour before serving to let the flavors meld and the texture firm up.
- If you want a sweeter pudding, add a little maple syrup or agave to taste.
- Chill the pudding for at least an hour before serving to let the flavors meld and the texture firm up.
- If you want a sweeter pudding, add a little maple syrup or agave to taste.
Directions
Stir the cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Gradually add about a quarter of the chocolate almond milk, whisking it in until everything is smooth. Turn the heat to medium-high, then slowly pour in the rest of the almond milk while whisking constantly. Keep stirring for around 8 minutes until the pudding thickens up nicely. Once it’s thick, take the pan off the heat and stir in the almond extract and peanut butter flavoring. Let the pudding cool down completely—at least an hour—before digging in.
Serving Advice
Serve in small bowls or glasses and top with crushed peanuts or vegan whipped cream. Fresh berries like raspberries or sliced bananas also pair well and add a refreshing contrast. This pudding is great as a quick snack or a simple dessert after a meal.
How To Freeze This Dish
Store the pudding in an airtight container in the refrigerator for up to three days. If it thickens too much, stir in a splash of plant-based milk before serving to loosen the texture. Avoid freezing, as it may change the consistency.
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