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

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.