THE RECIPE JOURNAL · Dessert
Plant-Based Chocolate Peanut Butter Pudding
This creamy and delicious pudding is the perfect guilt-free treat for any chocolate lover. Made with simple plant-based ingredients, it’s easy to whip up and satisfy your sweet tooth in no time.
FROM THE KITCHEN • Plant-Based Chocolate Peanut Butter Pudding
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the cocoa powder, coconut sugar, cornstarch, and peanut butter powder together in a saucepan. Pour in about a quarter of the chocolate almond milk and whisk everything until it’s smooth and combined. Turn the heat to medium-high and slowly add the rest of the almond milk while continuing to whisk. Keep stirring for around 8 minutes until the pudding thickens up nicely. Once it’s thickened, stir in the almond extract and a bit of peanut butter flavoring to boost the taste. Take the pan off the heat and let the pudding cool down for at least an hour before digging in.
Why you’ll love it
This dessert is creamy, rich, and satisfying without any dairy or eggs. It combines the classic flavors of chocolate and peanut butter in a healthy, plant-based way. It’s perfect for anyone looking for a tasty treat that’s also kind to their body.
How to serve
Serve chilled in small bowls or glasses. Garnish with chopped peanuts, cacao nibs, or fresh berries for added texture and flavor. It also pairs nicely with a sprinkle of coconut flakes or a drizzle of almond butter.
Storage & leftovers
Store in an airtight container in the refrigerator. It keeps well for up to 3 days. Give it a good stir before serving, as it may thicken slightly when chilled. Avoid freezing, as the texture can change.
