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Chocolate Peanut Butter Cup Pudding plated with pretzels and berries

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 tbsp 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: