Opulent Chocolate Peanut Butter Pudding (vegan)
If you think pudding is boring, try a spoonful of this opulent chocolate peanut butter pudding. Creamy, rich, with roasted peanuts for crunch. More-ish.
Servings: 4 small bowls
Ingredients
Pudding
- 400 ml unsweetened vegan milk (oat milk works beautifully)
- 1 packet instant chocolate pudding mix (40 g / 1.4 oz) suitable for 500 ml / 2 cups liquid
- 1 heaped tablespoon creamy peanut butter unsweetened
- 5-6 tablespoons coconut blossom sugar or Muscovado sugar*
- ½ teaspoon ground vanilla bean powder or vanilla extract
Topping
- 2 handfuls roasted peanuts
- Ground cinnamon a generous pinch per serving
Instructions
- Mix the pudding base: Dissolve the chocolate pudding powder in 100 ml (½ cup) of the vegan milk. Set aside.
- Heat the milk: In a small saucepan, combine the remaining 300 ml (1¼ cups) milk with the sugar and peanut butter. Heat gently, stirring until smooth. Bring just to a boil, then reduce heat to low.
- Thicken the pudding: Slowly whisk in the pudding mixture, stirring constantly to avoid lumps. Continue whisking until the pudding thickens, then remove from heat immediately.
- Portion: Divide the hot pudding between 3–4 small bowls.
- Finish & serve: Let cool slightly, then top with roasted peanuts and a pinch of cinnamon.Serve lukewarm for a creamier texture, or chilled for a firmer pudding.Keeps well in the fridge for up to 3 days.
Notes
* Brown sugar works as well, but coconut blossom or Muscovado adds a deeper caramel note.