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

Chocolate Peanut Butter Pudding Recipe

Petranka
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 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Gluten-free, Vegan
Servings 5
Calories 389 kcal

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.

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.
Keyword chocolate pudding, peanut butter, spring, Summer, vegan pudding