Creamy Oat Milk Chocolate Pudding
This Oat Milk Chocolate Pudding is creamy, rich and so indulgent! It's naturally sweetened with dates and ready with just 6 ingredients.
Equipment
Ingredients
- 10 Medjool dates pitted
- 400ml oat milk
- ¼ cup peanut butter
- 2 tablespoon Dutch-processed cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- In a saucepan, pour oat 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.10 Medjool dates, 400ml oat milk
- Transfer to a high-speed 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.¼ cup peanut butter, 2 tablespoon Dutch-processed cocoa powder, ¼ teaspoon salt, 1 teaspoon vanilla extract
- 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. Make 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 an airtight container in the fridge for up to 5 days.
Notes
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 freeze it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before serving.
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 47gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 155mgPotassium: 556mgFiber: 5.3gSugar: 35gVitamin A: 71IUCalcium: 156mgIron: 1.6mg
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