Ingredients
- ½ cup coconut sugar
- ¼ cup cornstarch
- 3 tablespoons peanut butter powder
- 2 ¼ cups chocolate-flavored almond milk
- ½ teaspoon almond extract
- 1/2 teaspoon peanut butter flavor (optional)
What Makes This Recipe So Good
This dessert is rich and creamy without using any dairy. The combination of chocolate and peanut butter creates a perfect balance of sweet and nutty flavors. It’s a comforting treat that anyone following a plant-based diet can enjoy.
Simple Cooking Tips
- Use ripe avocados or silken tofu for a smooth texture.
- Chill the pudding for at least an hour before serving to let the flavors meld.
- Adjust the sweetness by adding more maple syrup or agave if needed.
- Chill the pudding for at least an hour before serving to let the flavors meld.
- Adjust the sweetness by adding more maple syrup or agave if needed.
Directions
Stir the cocoa powder, coconut sugar, cornstarch, and peanut butter powder right in a saucepan. Pour in about a quarter of the chocolate almond milk slowly, whisking everything together until smooth. Turn the heat up to medium-high and add the rest of the almond milk while continuing to whisk. Keep going until the pudding thickens, which should take around 8 minutes. Once thickened, stir in the almond extract and peanut butter flavoring. Take the pan off the heat and let the pudding cool down for at least an hour before digging in.
Serving Variations
Serve in small bowls topped with crushed peanuts or fresh berries. A dollop of coconut whipped cream adds extra indulgence. It also pairs well with a sprinkle of sea salt to enhance the chocolate flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. The pudding will keep fresh for up to three days. Stir gently before serving if it thickens too much.
