Chocolate Peanut Butter Vegan Pudding

This Chocolate Peanut Butter Cup Pudding is so good; it’s like eating a Reese’s with a spoon. Bet yet, this vegan pudding is incredibly easy to make. Made with just 5 ingredients for a rich and decadent dessert. 

This post contains affiliate links. For more information please see my privacy policy.
This post was originally published 3/31/2014. Last updated 3/18/2019

I know I’m on record saying that there is no better combination than that of chocolate and hazelnut but after remaking this vegan pudding recipe the other day, I’m starting to think Reece’s had it right all along. Chocolate and peanut butter truly are divine!

And after trying this pudding, I think you might just agree!

The ingredients for this vegan pudding are simple. You will need:

• Silken tofu
• Vegan Chocolate Chips
• Non-dairy milk of choice
• Peanut Butter*
• Maple Syrup

What is silken tofu?

Every once in a while I get a reader who is unfamiliar with silken tofu. Unlike regular tofu, silken tofu has a creamy texture making it the perfect egg replacer for creamy pies such as Vegan Pumpkin Pie and Chocolate Cream Pie as well as custard-based desserts such as Lemon Bars and Classic Vegan Cheesecakes.

When blended, it incorporates completely with the other ingredients giving the recipes a thick and creamy (pudding-like) consistency without adding any strang tastes.

How to make vegan chocolate pudding

Okay, now that we’ve talked about tofu, let’s talk about how to make this Chocolate Peanut Butter Pudding.

Step one – Make the Chocolate Pudding

The first step in making this vegan chocolate pudding is to melt the chocolate. Melting chocolate can be tricky for new bakers, so let’s talk about the basics for melting chocolate.

How to Melt Chocolate in a double boiler

My preferred method of melting chocolate is by using a double boiler. You do not need to buy a double boiler. Rather place a tightly fitting metal bowl over a saucepan (pictured below) and use it as such.

To gently melt the chocolate, place a dry clean bowl over a saucepan that’s filled with about 2 cups of water. Bring the water in the saucepan to a boil, remove it from heat, and add chocolate chips to the bowl. The chocolate should not directly be touching the heat. It will melt by the steam of the water.

Let the chocolate melt for 5 minutes before stirring it with a plastic spatula.

Dos and Don’ts of Melting Chocolate

• Do not put chocolate on direct heat. Chocolate will burn very easily. Let the chocolate melt from the steam of the water.
• Do make sure all your equipment touching the chocolate is dry, specifically the bowl and spatula. When water interacts with melting chocolate, it will seize up resulting in lumpy chocolate.
• Do not overmix your chocolate. Let it sit in the steam bath for at least 5 minutes before gently turning it over. Agitated chocolate will also seize up and become lumpy.
• If you are melting your chocolate in a microwave, microwave it at 20% power, 10-15 seconds at a time, stirring in between, to prevent chocolate from burning.

While your chocolate is melting, place the silken tofu, non-dairy milk, and vanilla extract in a food processor and blend until completely smooth. With the motor running, pour the chocolate into the tofu mixture in a slow and steady stream. Blend until completely smooth.

Spoon the chocolate pudding in the bottom of 4 pudding jars. Place the pudding in the refrigerator to set up while making the peanut butter layer.

Step two – Make the Peanut Butter Pudding

Clean out the food processor and add the remaining tofu, peanut butter, maple syrup, and salt (if using). Process until completely smooth and then spoon the pudding over the top of the chocolate pudding. Tap the pudding jars a few times on the counter to release any air bubbles and place them back in the refrigerator to set up for at least one hour.

Serving and storing vegan tofu pudding

To serve the pudding, serve it as is or top it with coconut whipped cream and chocolate shavings. Serve it as a wholesome midday snack or as a decadent dessert.

For best results pudding should set up for at least 1 hour although, it can be eaten within 30 minutes for making. Leftover pudding can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 3 days.

Can this pudding be made into a vegan cream pie?

Yes! This Chocolate Peanut Butter Pudding makes an incredible cream pie. To make into a pie, first, make a graham cracker pie crust. Layer the crust as you would the pudding cups and let the pie set up for at least 2 hours in the refrigerator before serving. Follow these instructions for a more detailed guide.

That’s all you need to know about the vegan pudding recipe. Let’s take a look at the recipe card below!

Chocolate Peanut Butter Vegan Pudding

This Chocolate Peanut Butter Cup Pudding is so good; it's like eating a Reese's with a spoon. Bet yet, this vegan pudding is incredibly easy to make. Made with just 5 ingredients for a rich and decadent dessert. 

Prep Time

10 mins

Chill Time

1 hr

Total Time

1 hr 10 mins

 

5 from 1 vote

Print

Course: Dessert
Cuisine: Vegan
Keyword: Vegan Pudding
Servings: 4 servings
Calories: 456 kcal
Author: Sarah McMinn

Ingredients

Chocolate Pudding

• 9 oz extra-firm silken tofu
• 3/4 cup vegan chocolate chips
• 3 tbsp. nondairy milk
• 1 tsp. vanilla extract

Peanut Butter Pudding

• 6 oz extra-firm silken tofu
• 1/2 cup natural peanut butter
• 3 tbsp. maple syrup
• 1/8 tsp. salt*

US Customary - Metric

Instructions

1. Gently melt the chocolate chips in the microwave or a double boiler. Chocolate should be smooth and silky. 

2. While your chocolate is melting, place the silken tofu, non-dairy milk, and vanilla extract in a food processor and blend until completely smooth. With the motor running, pour the chocolate into the tofu mixture in a slow and steady stream and process until completely smooth. Divide between four pudding jars. Tap to release any bubbles and place in the refrigerator while making the peanut butter layer.

3. Combine all the ingredients for the peanut butter pudding in a food processor and blend again until completely smooth. Spoon the peanut butter pudding over the chocolate pudding and return to the refrigerator for at least one hour. 

4. Top with coconut whipped cream and chocolate shavings if desired. Serve chilled.

Recipe Notes

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. 

Nutrition Facts

Chocolate Peanut Butter Vegan Pudding

Amount Per Serving

Calories 456 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 10g63%

Sodium 219mg10%

Potassium 441mg13%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 27g30%

Protein 15g30%

Vitamin A 45IU1%

Vitamin C 0.8mg1%

Calcium 118mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.