FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

January 21, 2021 by Fran Costigan 6 Comments

Vegan Chocolate Peanut Butter Cup Tofu Pudding

I’m crazy for Chocolate Peanut Butter Cups and recently, seeing a box of firm tofu, I made a pudding version that is easy, healthy and delicious. It may seem too good to be true but it is true.  Don’t fear the tofu. Here, water-packed firm tofu does the work of adding creamy body to this Chocolate Peanut Butter Cup Tofu pudding, but you’ll never know it is there.

Affiliate links from this website generate a small amount of income on qualifying items and help to support this site.

Dessert tray with Vegan Chocolate Peanut Butter Cup Pudding four ways.
Dessert Party

Using Tofu in Vegan Desserts

When I left the traditional pastry world nearly 30 years ago (yikes!) to create a modern vegan pastry kitchen, I shunned tofu. It seemed to be in every dessert, from baked goods to creams and frostings. Cakes made with tofu were heavy, and puddings and icings tasted beany and bitter to me. I set out to explore other ingredients and techniques and keep the tofu for sandwiches. (I actually love tofu- grilled, baked, scrambled and more.)

Over time, with better tofu available in various forms and an understanding of vegan pastry technique, I rethought this useful ingredient. I welcomed it back into my now fully loaded vegan pastry kitchen. Used correctly, tofu is versatile, neutral in flavor, plus it is a good source of protein. Do use organic tofu to avoid GMO soy and chemicals, and get to learn its various forms.

This recipe for Chocolate Peanut Butter Cup Pudding uses water-packed firm tofu to get a good thick, creamy pudding without needing bar chocolate. Cocoa powder is unsweetened and lower in fat than chocolate, and here, bloomed in pure maple syrup, it adds a deep chocolate flavor. You’ll see sugar on my mise en place try but I didn’t need to add any.

A tray of ingredients for making chocolate peanut butter cup pudding with tofu.
Mise en place

How to Bloom Cocoa Powder

One of the keys to getting desserts to taste deeply chocolate is to bloom the cocoa in liquid. I did so simply here by pouring the maple syrup over the cocoa powder while I prepped the tofu. It also meant using one prep dish instead of two.

Today’s Chocolate Peanut Butter Cup Tofu Pudding is a super easy blender-made dessert.  And of course, it is vegan.

  • High protein
  • Sweetened only with maple syrup
  • No added fats
  • One mixture, several desserts
    • chocolate pudding, chocolate peanut butter pudding, sauce
  • Tastes great
  • It can be frozen to make no-churn ice cream balls.

A blue tray holds four variations of the tofu pudding.

Chocolate Peanut Butter Cup Tofu Pudding for kids & adults – Loads of Variations

By dividing the 1 ½ cups of the pudding, I made Chocolate Peanut Butter Pudding Cup Sundae (a lot easier than painting the inside of molds to make peanut butter cup candies), Chocolate Peanut Butter Banana Toast, and with the addition of a few tablespoons of plant milk (I used soy) a Chocolate Peanut Butter Pudding Sauce. Finally, I put a few tablespoons into the freezer as a test and was rewarded with Ice Cream balls.

Just Chocolate Pudding

Taste the pudding before the peanut butter is added. You will have made Chocolate Pudding. Add in some spices, for example, cinnamon or ancho chili to vary the flavor.

Chocolate Peanut Butter Cup Sundae

  • Melt some chocolate. Cover each serving with enough chocolate to cover the top.   Refrigerate until the chocolate hardens.
  • Chop some peanuts and mix with a little bit of maple syrup.  Spoon some onto the Puddings.
  • Slice a banana, add a few slices to the Pudding.

Chocolate Peanut Butter Toast

  • Spread your toast thickly with Chocolate Peanut Butter Cup Pudding.
  • Sprinkle with flaked sea salt
  • Add some sliced bananas.
    Sounds like brekkie to me.

Chocolate Peanut Butter Sauce

Mix in a tablespoon of milk at a time until you get the consistency you like.
Try the sauce at room temperature or even slightly warm over pancakes, waffles, or French toast.

Allergic or Not a Fan of Peanut Butter?

Use Hazelnut butter or Tahini instead of peanut butter.

Vegan Chocolate peanut butter cup pudding made with tofu in a cup topped with chocolate, bananas and peanuts.

Ready to Make Chocolate Peanut Butter Cup Pudding?

Get the full ingredients and instructions in the printable recipe card found below.

  1. Place prepared tofu in the bowl of a food processor and process until no large chunks remain.
  2. Add the cocoa – maple syrup  (the bloomed cocoa), the salt and the vanilla and chocolate extracts. If you don’t have chocolate extract, use more vanilla.
  3. Process until smooth and creamy. Stop here if you prefer a chocolate pudding.
  4. Add the peanut butter and process until smooth. Taste and add more maple syrup if desired.
  5. Garnish and serve.

creamed tofu and chocolate pudding

Not a fan of tofu?

Try our Chocolate Peanut Butter Cup Pudding made with Avocado.

Vegan Chocolate peanut butter cup pudding made with tofu in a cup topped with chocolate, bananas and peanuts.
5 from 2 votes
Print

Chocolate Peanut Butter Cup Tofu Pudding

Course Dessert
Cuisine American
Keyword breakfast, chocolate, chocolate peanut butter cup pudding, hazelnut, peanut butter, peanut butter cup pudding, Tofu
Yields 4 1/2 cup servings
Author Fran Costigan

Ingredients

  • 6 tablespoons/ 1.5 ounces dutched cocoa powder
  • ½ cup pure maple syrup grade A dark, more for a sweeter pudding
  • ½ 14 t o 16 oz box (about 8 ounces) organic firm tofu I like to blanch it in boiling water, and pat dry
  • ¼ tsp sea salt
  • 3 ounces heaping ¼ cup peanut butter-sugar-free
  • 1 tsp pure vanilla extract
  • ½ tsp chocolate extract optional
  • 2-4 tablespoons soy milk or another plant milk to adjust consistency or to make a sauce
  • Melted chocolate
  • Chopped peanuts
  • Banana

Instructions

  1. Measure the cocoa powder into a medium bowl and pour the maple syrup over. There is no need to stir. This is called blooming the cocoa and results in a deeper chocolate flavor.

  2. Set aside.Dip the tofu into boiling water. Let it sit in the water for 2-3 minutes, remove and pat dry.

  3. Crumble the tofu into the bowl of food processor. Add the salt and puree until the tofu is creamed and no chunks are visible. Add the cocoa-maple syrup, the extracts, and process until the mixture is perfectly smooth and creamy. Stop the processor once or twice to scrape the sides.

  4. Taste the pudding. I know the peanut butter isn’t in yet, but I was so surprised to find this to be a delicious Chocolate Pudding. If you like this, so, stop right here or divide the mixture to make 2 flavors.

  5. Add the peanut butter and process until it is incorporated. Taste the pudding. You may want to add another tablespoon or so of maple syrup or you may not.

  6. It’s ready to eat now or to assemble into a Chocolate Peanut Butter Cup Parfait.

For Chocolate Peanut Butter Cup Parfaits

  1. Melt some chocolate and spoon enough to cover over each serving.

  2. Refrigerate until the chocolate hardens.

  3. Chop some peanuts and mix with a little bit of maples syrup.  Spoon some onto the Puddings.
  4. Slice a banana, add a few slices to the Pudding.

For Chocolate Peanut Butter Toast

  1. Spread your toast with as much Chocolate Peanut Butter as you like.

  2. Sprinkle with flaked sea salt
  3. Add some sliced bananas.
  4. Sounds like brekkie to me.

For Chocolate Peanut Butter Sauce

  1. Mix in a tablespoon of milk at a time until you get the consistency you like.

  2. Try the sauce at room temperature or even slightly warm over pancakes, waffles or French Toast.

Recipe Notes

Allergic to peanuts: Use hazelnuts or tahini. I bet these would be delicious alternatives. 

Pin this Chocolate Peanut Butter Tofu Pudding recipe for later. 

This vegan chocolate peanut butter cup pudding made with tofu is silky smooth, healthy and delicious. Make it four ways with simple modifications.

Try These Other Peanut Butter Recipes:

  • Easy 3-Ingredient Vegan Peanut Butter Mousse Cups
  • Self-Frosting Peanut Butter Cupcakes from Sweet Vegan Treats by Hannah Kaminsky
  • Vegan Banana Mud Cake and Peanut Butter Caramel from Sara Kidd
  • Chocolate Peanut Butter Rice Treats from SoulfulVegan

Related

Filed Under: Chocolate, Puddings, Mousse & Creams, Recipes Tagged With: chocolate, chocolate peanut butter, Dessert, parfait, peanut butter cups, pudding, sundae, toast, tofu, tofu pudding

Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

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

SaveSave

Comments

  1. AvatarDr. Bera says

    January 23, 2021 at 10:56 am

    Oh dear… I think it’s one you’ve gotta make if you love pudding but haven’t eaten it since you became vegan… it’s so rich you can’t eat much of it at once, but omg, this email came in at a time when I needed some chocolate (like just a few minutes ago!), so I made it. And. Ate. It. I think I need to unsubscribe! I might be in serious trouble here. Hi Fran!

    Just a side note here – after making it once (yeah, I made a second batch!) I had no banana, but added a teaspoon of Dandy Blend (a coffee replacement) and it made it even deeper of a chocolate flavor.

    Reply
    • Fran CostiganFran Costigan says

      January 23, 2021 at 11:32 am

      Omg! You made my day. Actually I had a very small amount left and ate it midday. So yummy & easy & healthy. I love your addition of Dandy Blend. I don’t know it but will check it out now!
      Yours in solidarity for not shunning tofu!
      Have a lovely weekend.
      Stay safe and happy.
      Fran

      Reply
  2. AvatarGloria says

    March 31, 2021 at 10:04 am

    I’m so glad I made a double batch of this pudding, because it was such a hit with everyone. Thank you Fran for this wonderful recipe! I think I’m going to use it to fill my chocolate cupcakes and then drizzle the melted chocolate on top. It is very rich, so a little goes a long way!

    Reply
    • Fran CostiganFran Costigan says

      March 31, 2021 at 10:50 am

      Hello Gloria,
      I am so glad you like the recipe for the Chocolate Peanut Butter Pudding,. It does taste rich- and it is creamy but it’s still on the healthier side. I am all in favor of your using it to fill chocolate cupcakes. What a great idea.

      Take care and thank you for commenting.
      Fran

      Reply
  3. AvatarCathy Petrie says

    January 4, 2022 at 7:16 pm

    This was so delicious and thank you for the recipe!

    I used it as a frosting for your Mother’s Day Chocolate Cake!
    https://francostigan.com/mothers-day-chocolate-cake/

    We felt like we could reduce the sweetness for both this pudding and the Mother’s Day Chocolate Cake. Do you have a recommendation as to how much to start out reducing?

    Thank you!

    Reply
    • Fran CostiganFran Costigan says

      January 6, 2022 at 11:42 am

      Hi Cathy,
      You can reduce the sweetener in the pudding but it is tricky, if not impossible to do the samne in the cake recipe. I use the minimum amount of sweetener and fat in my recipes. Changing ingredients in baked goods, most desserts really, will likely give different results. In most cases, the differences won’t be good ones. It’s better to look for a different kind of cake.

      I hope this helps.
      Fran

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

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

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Almond Flour Marzipan
  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2023 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.