This Chocolate Peanut Butter Cup Pudding is so good; it’s like eating a Reese’s with a spoon. Bet yet, this vegan pudding is incredibly easy to make. Made with just 5 ingredients for a rich and decadent dessert.
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I know I’m on record saying that there is no better combination than that of chocolate and hazelnut but after remaking this vegan pudding recipe the other day, I’m starting to think Reece’s had it right all along. Chocolate and peanut butter truly are divine!
And after trying this pudding, I think you might just agree!
Why I love this vegan pudding recipe…
This vegan instant pudding is amazing! It is made with just 5 ingredients (plus salt and vanilla) and can be thrown together in about 10 minutes. Beyond that it is:
- Incredibly creamy and decadent.
- Made with easy to find ingredients that you likely already have on hand.
- Filled with protein and healthy fats (each serving has 15 grams of protein!)
- Easy to make for a beyond impressive vegan dessert.
- Super versatile. Use any nut butter for a different tasting chocolate pudding or pour it into a graham cracker pie crust for a creamy silk pie.
Intrigued? Let’s dive in more!
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Silken tofu – It’s very important that you use silken tofu. Silken tofu is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores. Like regular tofu, silken tofu comes in soft, medium, firm, and extra firm. For this recipe, I recommend using extra-firm.
- Vegan Chocolate Chips
- Non-Dairy Milk – You can use any non-dairy milk. I recommend soy, cashew, and macadamia nut milk.
- Peanut Butter – Use a creamy natural (no sugar added) peanut butter.
- Maple Syrup
- Salt
Recommended Equipment
For this recipe, you’ll need basic kitchen equipment such as a blender or food processor and small pudding cups or ramekins. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Chocolate Pudding
Step One – Make the Chocolate Layer
The first step in making this vegan chocolate pudding is to melt the chocolate. Melting chocolate can be tricky for new bakers, so let’s talk about the basics for melting chocolate.
My preferred method of melting chocolate is by using a double boiler. You do not need to buy a double boiler. Rather place a tightly fitting metal bowl over a saucepan (pictured below) and use it as such.
To gently melt the chocolate, place a dry clean bowl over a saucepan that’s filled with about 2 cups of water. Bring the water in the saucepan to a boil, remove it from heat, and add chocolate chips to the bowl. The chocolate should not directly be touching the heat. It will melt by the steam of the water.
Let the chocolate melt for 5 minutes before stirring it with a plastic spatula.
Dos and Don’ts of Melting Chocolate
- Do not put chocolate on direct heat. Chocolate will burn very easily. Let the chocolate melt from the steam of the water.
- Do make sure all your equipment touching the chocolate is dry, specifically the bowl and spatula. When water interacts with melting chocolate, it will seize up resulting in lumpy chocolate.
- Do not overmix your chocolate. Let it sit in the steam bath for at least 5 minutes before gently turning it over. Agitated chocolate will also seize up and become lumpy.
- If you are melting your chocolate in a microwave, microwave it at 20% power, 10-15 seconds at a time, stirring in between, to prevent chocolate from burning.
While your chocolate is melting, place the silken tofu, non-dairy milk, and vanilla extract in a food processor and blend until completely smooth. With the motor running, pour the chocolate into the tofu mixture in a slow and steady stream. Blend until completely smooth.
Spoon the chocolate pudding in the bottom of 4 pudding jars. Place the pudding in the refrigerator to set up while making the peanut butter layer.
Step Two – Make the Peanut Butter Pudding
Clean out the food processor and add the remaining tofu, peanut butter, maple syrup, and salt (if using).
Process until completely smooth and then spoon the pudding over the top of the chocolate pudding. Tap the pudding jars a few times on the counter to release any air bubbles and place them back in the refrigerator to set up for at least one hour.
Serving and Storing
Serve it as is or top it with coconut whipped cream and chocolate shavings. Serve it as a wholesome midday snack or as a decadent dessert.
For best results pudding should set up for at least 1 hour although, it can be eaten within 30 minutes for making. Leftover pudding can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Frequently Asked Questions
Unlike regular tofu, silken tofu has a creamy texture making it the perfect egg replacer for creamy pies such as Vegan Pumpkin Pie and Chocolate Cream Pie as well as custard-based desserts such as Lemon Bars and Classic Vegan Cheesecakes.
When blended, it incorporates completely with the other ingredients giving the recipes a thick and creamy (pudding-like) consistency without adding any strang tastes.
Yes, for recipes that call for silken tofu, you do. Unfortunately, regular tofu just won’t work. With regular tofu, you will end up with a grainy base with tofu chunks that just never break down. It’s not good. Believe me, I’ve made this mistake.
Yes! This Chocolate Peanut Butter Pudding makes an incredible cream pie. To make it into a pie, first, make a graham cracker pie crust. Layer the crust as you would the pudding cups and let the pie set up for at least 2 hours in the refrigerator before serving. Follow these instructions for a more detailed guide.
Chocolate Peanut Butter Vegan Pudding
Ingredients
Chocolate Pudding
- 9 oz extra-firm silken tofu
- 3/4 cup vegan chocolate chips
- 3 tbsp. nondairy milk
- 1 tsp. vanilla extract
Peanut Butter Pudding
- 6 oz extra-firm silken tofu
- 1/2 cup natural peanut butter
- 3 tbsp. maple syrup
- 1/8 tsp. salt*
Instructions
- Gently melt the chocolate chips in the microwave or a double boiler. Chocolate should be smooth and silky.
- While your chocolate is melting, place the silken tofu, non-dairy milk, and vanilla extract in a food processor and blend until completely smooth. With the motor running, pour the chocolate into the tofu mixture in a slow and steady stream and process until completely smooth. Divide between four pudding jars. Tap to release any bubbles and place in the refrigerator while making the peanut butter layer.
- Combine all the ingredients for the peanut butter pudding in a food processor and blend again until completely smooth. Spoon the peanut butter pudding over the chocolate pudding and return to the refrigerator for at least one hour.
- Top with coconut whipped cream and chocolate shavings if desired. Serve chilled.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Gillian says
Tried this the other day, and am making again today! Used medium firm tofu as could not locate any extra firm silken and it was very tasty!
S.A. says
Maybe the silken brand (nasoya) I used doesn’t taste as good? I could definitely taste the Tofu 🙁
I was really excited to try this. Perfect combo of flavors. urgh.
Mayra says
Tru Mori-Nu brand instead. You won’t taste the tofu.
Laura says
This dessert was absolutely amazing! Delicious! I didn’t tell my husband it had tofu as one of the main ingredients and he said it tasted like a Reese’s peanut butter cup, which he loves. I will make it again and again.