Chocolate Peanut Butter Vegan Pudding

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.

5 from 3 votes

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Prep Time: 10

Chill Time: 1

Total Time: 1 10

Servings: servings

Calories: 456kcal

Author: Sarah McMinn

Ingredients

Chocolate Pudding

9 oz extra-firm silken tofu
¾ cup vegan chocolate chips
3 tbsp. nondairy milk
1 tsp. vanilla extract

Peanut Butter Pudding

6 oz extra-firm silken tofu
½ cup natural peanut butter
3 tbsp. maple syrup
⅛ tsp. salt*

US Customary - Metric

Instructions

Gently melt the chocolate chips in the microwave or a double boiler. Chocolate should be smooth and silky.
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.
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.
Top with coconut whipped cream and chocolate shavings if desired. Serve chilled.

Notes

Serving and Storing - 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.

Variations - This Chocolate Peanut Butter Pudding makes an incredible cream pie. To make it 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.

Nutrition