Vegan Chocolate-Peanut Butter Pudding Cups Recipe

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Mildred Published: March 29, 2021 Modified: July 21, 2021
Vegan Chocolate-Peanut Butter Pudding Cups Recipe

How To Make Vegan Chocolate-Peanut Butter Pudding Cups

They may be vegan, but these pudding cups are still lusciously delicious. Avocado is used to add creaminess and the whipped topping is made with coco milk.

Preparation: 5 minutes
Cooking:
Chill Time: 8 hours
Total: 8 hours 5 minutes

Serves:

Ingredients

For Coconut Whipped Cream:

  • 14ozfull fat coconut milk
  • 1tbspsugar
  • 1tspnatural vanilla extract

For Pudding:

  • cupalmond milk,or other dairy free milk, unsweetened
  • 4mediumripe avocados,pitted and peels removed
  • ¾cupraw cacao powder,or unsweetened cocoa powder
  • ¾cuppure maple syrup
  • ¼cupsmooth peanut butter
  • 1tspnatural vanilla extract

To Serve (optional):

  • ½cupalmonds,or peanuts, sliced raw
  • 2cupsfresh strawberries,sliced lengthways, or other berries

Instructions

  1. The night before making this dessert, chill the unopened can of coconut milk (standing upright) in the fridge for at least 8 hours until solidified.

  2. When ready to make the coconut whipped cream, chill the bowl of your stand mixer or a large mixing bowl for 15 to 30 minutes until cold to prepare to make the whipped cream.

  3. Gently (without tipping or shaking) open the can of coconut milk. With a spoon, scrape out the firm thickened cream from the top of the can, and stop when the liquid layer is reached. Transfer this thick cream to the mixing bowl. (Reserve the liquid for smoothies and other recipes.)

  4. With the whisk attachment of a stand mixer or electric hand beaters, whip the cream on high for 2 to 3 minutes until it’s light, fluffy, and soft peaks form.  (Be careful not to overbeat.) Add the sugar and vanilla, and beat just a few more seconds until combined. Transfer to the fridge to keep chilled while making the pudding.

  5. Combine the almond or coconut milk, avocado, cacao powder, maple syrup, peanut butter, and vanilla into a blender. Blast on high for 30 to 60 seconds until smooth and creamy.

  6. (If you have a high-speed blender, use the tamper to guide the ingredients through the blades. If you have a conventional blender, you will need to stop the machine and use a spatula to redistribute the ingredients.)

  7. Divide the pudding between four martini glasses, cocktail glasses, or dessert bowls. Top each pudding with 2 tablespoons sliced almonds or peanuts and a layer of sliced strawberries, if using, followed by a dollop of whipped coconut cream.

Nutrition

  • Calories: 952.78kcal
  • Fat: 70.53g
  • Saturated Fat: 26.77g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 31.78g
  • Polyunsaturated Fat: 8.53g
  • Carbohydrates: 85.77g
  • Fiber: 24.11g
  • Sugar: 46.89g
  • Protein: 17.20g
  • Sodium: 55.54mg
  • Calcium: 230.67mg
  • Potassium: 1917.95mg
  • Iron: 8.01mg
  • Vitamin A: 14.83µg
  • Vitamin C: 65.78mg
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