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    Home » Recipes » Dessert Recipes

    Published: May 13, 2022 by Petranka · This post may contain affiliate links.

    Chocolate Peanut Butter Pudding Recipe (Vegan)

    Jump to Recipe Print Recipe

    This Chocolate Peanut Butter Pudding is thick, creamy, and secretly healthy! It's naturally sweetened with dates, and requires just 6 ingredients to make!

    Chocolate peanut butter pudding served in a glass cup, and topped with whipped cream and crushed peanuts.

    This chocolate peanut butter pudding is a decadent dessert with a rich and creamy texture. Once you try you'll never go back to the boxed instant pudding ever again!

    Made with just 6 pantry ingredients, you'll love how simple and easy this eggless pudding is to make. With its velvety texture, you'll never guess that it's vegan and dairy-free too!

    This recipe is perfect for spring and summer because it's best enjoyed cold.

    Jump to:
    • Ingredients and notes
    • How to Make Chocolate Peanut Butter Pudding
    • CHEF'S TIPS
    • Serving
    • Variations
    • Storage
    • More Chocolate Desserts
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making chocolate peanut butter pudding.
    • Dates: most recipes on the internet use either brown sugar or maple syrup to sweeten the pudding, but I like to use dates. They thicken the pudding and are high in fiber, compared to other sweeteners.
    • Coconut milk: instead of heavy cream, we're using full-fat coconut milk from a can.
    • Peanut butter: use natural peanut butter with no added sugars or oil for best results.
    • Cocoa powder: I use dutch processed cocoa powder because it adds a rich chocolate flavor, but you can also use cacao powder.
    • Corn starch: it thickens the pudding without the need for eggs.
    • Salt: a little salt goes a long way here. It deepens the flavors of the cacao powder.

    How to Make Chocolate Peanut Butter Pudding

    1. To a saucepan, add coconut milk and bring to a boil. Once it starts to simmer, remove it from the heat and add the pitted dates. Soak for 10 minutes.
    2. Transfer the mixture to a blender and blend until smooth. Add the liquid back to the pot alongside the peanut butter, cocoa powder, salt, and vanilla extract.
    Mixing milk and cacao powder with a wooden whisk from a saucepan.

    3. Dissolve corn starch with cold water and add to the pot. Bring the mixture to a gentle simmer over medium heat and whisk constantly. Turn the heat to low, and cook for 3-4 minutes, or until it thickens.

    4. Once ready, remove from the heat and pour the pudding mixture into a medium bowl. Cover with plastic wrap and make sure the plastic touches the surface of the pudding. Let it cool to room temperature.

    We like to chill it in the fridge for 1-2 hours before serving, but you can serve it at room temperature.

    Chocolate peanut butter pudding in a white bowl with a spoon in it.

    CHEF'S TIPS

    • Mix the corn starch with cold water. It will prevent clumps. Remember to never mix corn starch with hot water or another warm liquid.
    • Soak the dates until soft. This will help them blend fully and will prevent having chunks of dates in your pudding.
    • Whisk constantly. The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.
    • Chill the pudding for at least 1 hour. Chilling the pudding helps it thicken and I personally prefer it cold.
    • Make sure to use creamy peanut butter, not the thick part you find at the bottom of the jar.

    Serving

    We like to top this chocolate peanut butter pudding with a dollop of whipped cream, or some buttercream frosting.

    You can also add chocolate shavings, chocolate sprinkles, or chocolate chips on top. A tablespoon of chunky peanut butter would be delicious as well.

    If you want to keep it on the lighter side, you can serve this pudding with some fresh fruit, maybe some banana slices or berries.

    Three glass cups filled with peanut butter pudding and topped with whipped cream, crushed peanut and ground cinnamon.

    Variations

    Here are a few substitutions you can make with this recipe.

    • Almond butter: If you don't have peanut butter or are allergic to peanuts, you can make this recipe with almond butter or cashew butter as well.
    • Light coconut milk: Although light coconut milk won't give the same richness, you can still use it if you don't have full-fat coconut milk.
    • Arrowroot starch: If you want to make this recipe corn-free or don't have cornstarch, you can use arrowroot starch as well.

    Storage

    Once cooled to room temperature, save this vegan pudding in an airtight container in the fridge for up to 5 days.

    You can freezer it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before serving.

    More Chocolate Desserts

    • Brownie energy bites stacked on a white plate.
      No-Bake Brownie Energy Bites
    • Healthier Double Chocolate Chip Cookies (Vegan)
    • Fudgy Zucchini Brownies with Matcha Frosting (Vegan + GF )
    • Two glasses filled with hot chocolate, and topped with whipped cream and ground cinnamon.
      Creamy Oat Milk Hot Chocolate (Vegan)

    This recipe was updated on 13/05/2022 with better content.

    📖 Recipe

    Chocolate peanut butter pudding served in a glass cup, and topped with whipped cream and crushed peanuts.

    Chocolate Peanut Butter Pudding Recipe

    This chocolate peanut butter pudding is creamy, rich and so indulgent! It's naturally sweetened with dates and ready with just 6 ingredients.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Keyword: chocolate pudding, peanut butter, spring, Summer, vegan pudding
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 5
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Blender
    • Saucepan

    Ingredients

    • 10 dates pitted
    • 1 can full-fat canned coconut milk*
    • ¼ cup peanut butter
    • 2 tablespoon cocoa powder* (or sub with cacao powder)
    • 2 tablespoon corn starch (or sub with tapioca or arrowroot starch)
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract (optional)

    Instructions

    • In a small pot, pour coconut milk and add the pitted dates. Bring to a boil. Once it starts to simmer, turn the heat off and let the dates soak in the milk for at least 10 minutes. If your dates are too dry, let them soak for 20 minutes. You want them to be really soft.
    • Transfer to a blender and blend for about 1 minute or until really smooth. Pour the mixture back to the pot.
    • Add cacao powder, peanut butter, salt, vanilla extract, and whisk well. Bring to a simmer over medium-low heat.
    • In the meantime, to a small bowl, add the corn starch with 3-4 tablespoon cold water and mix until it dissolves. Add to the pudding mixture.
    • Turn the heat to low and start whisking constantly for 3-4 minutes or until it thickens.
    • Pour the mixture into a medium mixing bowl and immediately cover it with plastic wrap. Making sure the plastic touches the surface of the pudding and covers it well.
    • Chill at room temperature for at least 1 hour before serving or overnight in the fridge. Enjoy as-is or top with coconut whipped cream.
    • Save leftovers in the fridge for up to 5 days.
    Step-by-step imagesScroll back to find detailed recipe photos!

    Notes

    • Use dutch processed cocoa powder, it gives a rich chocolaty flavor. If you use natural cacao powder, you may need to add 1-2 tablespoon more.
    • Mix the corn starch with cold water. It will prevent clumps. Remember to never mix corn starch with hot water or another warm liquid.
    • Soak the dates until soft. This will help them blend fully and will prevent having chunks of dates in your pudding.
    • Whisk constantly. The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.
    • Chill the pudding for at least 1 hour. Chilling the pudding helps it thicken and I personally prefer it cold.
    Storage
    • Fridge: Once cooled to room temperature, save the pudding in an airtight container in the fridge for up to 5 days.
    • Freezer: You can freezer it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before serving.
    For a coconut whipped cream recipe and tips, watch this video.
     
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 389kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

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    Reader Interactions

    Comments

    1. Jen says

      December 04, 2021 at 12:55 pm

      5 stars
      This pudding is decadent and satisfying and easy to make. I just used the whole can of coconut milk and the end result was thick and chocolatey. I didn't notice any coconut flavor thanks to the cocoa powder, and the sweetness from the dates was perfect. It wasn't overly sweet, but enough to be a dessert. I enjoyed with crushed peanuts on top and some whipped cream. I'll make this again for sure and try with some homemade cashew milk next time. Thanks for the recipe!

      Reply
      • Petranka says

        December 08, 2021 at 10:23 am

        That sounds amazing, Jen! So glad you enjoyed it!

        Reply
    2. Hanna Long says

      January 13, 2022 at 4:31 pm

      5 stars
      This looks insane!

      Reply
      • Petranka says

        January 13, 2022 at 8:34 pm

        Glad you like it, Hanna!

        Reply

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    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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