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
Finished recipe in glass pudding jars
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Pudding
Servings: 4 servings
Calories: 456 kcal
Author: Sarah McMinn
Chocolate Pudding
Peanut Butter Pudding
  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

 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.

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.