This easy one pot vegan peanut butter dessert is not only thick and creamy but naturally sweetened! It truly strikes the perfect balance of sweet and salty!
5-INGREDIENT VEGAN PEANUT BUTTER PUDDING
Course: DessertCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
12
hoursCooking time
5
minutesIngredients
3 cups canned full-fat coconut milk (If avoiding coconut milk, you can try cashew or almond milk)
4 Tbsp arrowroot starch
5-6 Tbsp maple syrup
1 cup creamy salted peanut butter
1 Pinch sea salt (optional)
1 tsp vanilla extract
- FOR SERVING
Coconut whipped cream
Crushed peanuts
Chocolate ganache*
Directions
- Add full-fat coconut milk and arrowroot starch to a large saucepan and whisk to combine. Cook over medium heat until bubbly and thickened (approximately 5 minutes).
- Remove saucepan from heat and stir in maple syrup, peanut butter, vanilla, and a pinch of salt (optional). Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla extract for vanilla flavor, salt for saltiness, and peanut butter for a more peanut-buttery flavor.
- Pour mixture into a medium mixing bowl (glass is best) and let cool on the countertop for 10 minutes. Cover mixing bowl with plastic or parchment wrap so that it touches the surface of the pudding (to prevent a film).
- Chill overnight in the fridge (or until thickened and cold). Serve as is or topped with coconut whipped cream, crushed peanuts, and/or chocolate ganache. It would also work well as a pie filling!
Notes
- *To make the chocolate ganache, melt 1 cup (120 g) chopped vegan dark chocolate with 3/4 cup (120 ml) full-fat coconut milk in a double boiler over medium heat, whisking to combine until creamy and smooth. Pour over pudding and chill for a rich top chocolate layer. (Adjust these quantities if you adjust the recipe serving size).
- The pudding would also work well as a pie filling. Store leftovers covered in the refrigerator up to 5 days.
