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April 25, 2019 by Fran Costigan 9 Comments

Chocolate Peanut Butter Cup Pudding

Chocolate Peanut Butter Cup Pudding plated with text overlayWith an avocado base, this healthy vegan Chocolate Peanut Butter Cup Pudding will satisfy your sweet tooth. Serve it with pretzel crumbles, melted chocolate, or fresh berries for the ultimate treat.

Chocolate PB Tart Macaroon CrustI’d made a Chocolate Peanut Butter Cup Pudding Tart in a Macaroon Crust for my family’s seder to please my peanut butter loving grandsons. That filling was made with coconut butter and based loosely on Chad Sarno’s Raw Chocolate Ganache Torte, which we teach in the Rouxbe Essential Vegan Desserts course.

Puudding in blenderChocolate Peanut Butter Cup Pudding

It was a big hit, but now I wanted to make a Chocolate Peanut Butter Cup Pudding – not a tart. I wondered if avocado, with its fiber and good fat, could replace the coconut butter in the original recipe. It did a super job at that.

PB Pudding with dollop of jamWhat I was after was a chocolate pudding that was nutrient-dense and healthy, and of course delicious, for a friend of mine who at 94 is active and fabulous in every way, but needs to increase her caloric intake. She mentioned that she’s been adding nut butter to her snacks. I’ve been bringing her cakes and cookies, many were tests, and she asked for more sweets. Well, that is my pleasure.

peanut butter cup plantings in progress Avocado Dessert Tips

I am a huge avocado fan, but I don’t like the vegetal flavor I find in most avocado desserts. To avoid that,  use an avocado that is just barely ripe and serve the pudding close to as soon as it is made as possible. It can be made ahead when you flavor the pudding with an assertive spice like ancho chili powder. You may not notice the avocado at all. It seems mostly to be me who does.

PB pudding loaded from aboveServing Your Pudding

In my family, peanut butter was often eaten with pretzels. I don’t know why but it’s a good match. So, here I crumbled pretzels on top of the pudding and drizzled liberally with melted chocolate to mimic chocolate peanut butter cups. Berries were in my refrigerator I adding fruit to desserts is always a good thing. Here I thought-  PB & Jelly. You can always use a good fruit-only jam.

PB Pudding loaded

Chocolate Peanut Butter Cup Pudding plated with pretzels and berries
Print

Chocolate Peanut Butter Cup Pudding

This recipe can be made with either the prune puree that I use in my Gluten-Free Brownie Bites or the date paste that I use to make Chad Sarno’s Chocolate Ganache Torte. You also use 1/4 cup of each, which is what I did. 

This recipe makes 2 cups for 4 servings or fewer if you like bigger portions

Course Dessert
Cuisine American
Keyword chocolate pudding, peanut butter cup pudding, vegan pudding
Prep Time 10 minutes
Total Time 10 minutes
Yields 4 servings
Author Fran Costigan

Ingredients

  • 2/3 cup peanut butter
  • 1/2 cup prune puree or date paste or 1/4 cup of each
  • 2/3 cup maple syrup or agave
  • 1 small to average size avocado not too ripe, peeled and chunked
  • 1 tbsp tamari
  • 2 teaspoons pure vanilla extract
  • 1 cup Dutch process cocoa powder
  • 2/3 to 1 cup room temperature water
  • 1/8 to 1/4 teaspoon ancho chili powder optional

Instructions

  1. Add the peanut butter, prune puree, maple syrup, avocado, tamari, and vanilla extract to the bowl of a food processor fitted with the metal blade. Process until the ingredients are combined. Add 1/3 cup of the water and process.
  2. Clean the sides of the bowl with a silicone spatula. Add the Dutch cocoa powder, and another 1/3 cup of the water, and process until creamy. Taste and adjust the flavor and consistency by adding more maple syrup and water. Note that the pudding will thicken when refrigerated so be cautious with the water.
  3. Taste and add the ancho chili powder if desired. A small amount does add to the flavor.
  4. Spoon the pudding into individual serving dishes.

Recipe Notes

Optional toppings include:

  • Melted Chocolate
  • Pretzels
  • Fresh Berries
  • Jam Chopped Peanuts

Chocolate Peanut Butter Cup Pudding plated with pretzels and berries

Related

Filed Under: Puddings, Mousse & Creams, Recipes Tagged With: chocolate, peanut butter, pudding, vegan, vegan dessert


The next Esssential Vegan Desserts Course starts course starts January 5, 2021! See the syllabus, FAQ, recipes and videos here. 

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts January 5, 2021. See the syllabus and reserve your seat here.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Comments

  1. AvatarCarol WENDEL says

    April 26, 2019 at 3:16 pm

    Hi Fran, I’m just wondering if you really mean 1 1/2 cups of tamari? It seems like a lot. Thanks!

    Reply
    • Fran CostiganFran Costigan says

      April 26, 2019 at 4:28 pm

      Carol,
      I surely do not. It was a typo that I had caught and changed but it did not save. Thank you for reading carefully.
      I’ve changed it now to 1 tbsp and you can use another 1/2 tbsp if you like.
      The pudding is good so try it now. Oh dear I am so sorry.
      Fran

      Reply
      • AvatarCarol WENDEL says

        April 26, 2019 at 4:33 pm

        Thanks for the clarification. I can’t wait to try this recipe!

        Reply
  2. AvatarNada Bernat says

    April 26, 2019 at 3:31 pm

    Hi, excited about this recipe but curious about the 1 1/2 Cups of tamari.
    Is that correct ?
    Thanks

    Reply
    • Fran CostiganFran Costigan says

      April 26, 2019 at 4:26 pm

      I sure did not mean 1 1/2 cups tamari. Thank you for reading carefully. I corrected it to 1 tbsp but you might want to make it 1 1/2 tbsp. One of those times that mailchimp didn’t save changes! Thanks for reading carefully and asking!!
      Fran

      Reply
  3. AvatarNancy says

    April 26, 2019 at 3:48 pm

    I think you made a mistake on the ingredients for the pudding? I don’t think you mean 1 1/2 CUPS of tamari, do you? I hope not, LOL!

    Reply
    • Fran CostiganFran Costigan says

      April 26, 2019 at 4:24 pm

      Om goddess Yes! TYPO it is 1 1/2 tbsp or even 1 tbsp and to taste. Thank you for noticing. I had corrected it but evidently, it did not save. (Nor go out ontime!
      Thank you.

      Reply
  4. AvatarKimberly Gronemeyer says

    December 16, 2019 at 9:25 pm

    For the avocado, it says ” 1 tbsp average-size avocado not too ripe, peeled and chunked.” Do you mean just 1 Tablespoon or just 1 avocado? Thanks!

    Reply
    • Fran CostiganFran Costigan says

      December 16, 2019 at 9:47 pm

      Kimberly, thank you for picking up the typo! You are right, it is one avocado, small to average. I am sorry for the trouble but glad you caught it. I’ve corrected the recipe.
      Fran

      Reply

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Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts February 9, 2021. Check out the very cool video, too.

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts February 9, 2021. See the syllabus and reserve your seat here.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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