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- Makes 10 puddings
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A rich swirl of dark chocolate adds intensity to this cool vegan peanut butter pudding. Fiber-rich date paste and a dollop of pure maple syrup add just the right level of sweetness. New to date paste? Use our simple and delicious Date Paste recipe (note that it requires overnight soaking). Homemade date paste lasts for about a month in the refrigerator and can be used in desserts, sauces, and even Sloppy Joes.
Ingredients
- 4 cups unsweetened plant milk, such as almond, soy, or rice
- 1½ tsp. agar powder or 1 tablespoon agar flakes
- ⅓ cup brown rice flour
- 1 cup Date Paste
- 3 tablespoons peanut butter
- 6 teaspoons pure vanilla extract, divided
- 1 tsp. ground cinnamon
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons pure maple syrup
- 10 raspberries or strawberries (optional)
Instructions
- In a large saucepan combine milk and agar powder. Bring to boiling; reduce heat. Simmer 10 minutes, whisking frequently.
- Gradually whisk in rice flour. Whisk in date paste, peanut butter, 4 teaspoons of the vanilla, and the cinnamon. Cook 5 to 7 minutes or until mixture is thickened, stirring frequently. Using an immersion blender, blend until creamy. (Or transfer mixture to a blender; cover and blend until creamy.)
- Place ten 8-oz. ramekins on a rimmed tray. Pour ⅓ cup of the peanut butter mixture into each ramekin. Stir cocoa powder, maple syrup, and the remaining 2 teaspoons vanilla into the remaining peanut butter mixture. Pour 2 tablespoons of the chocolate mixture into each ramekin; swirl slightly with a toothpick or chopstick to marble.
- Chill at least 4 hours before serving. If desired, top servings with berries.
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Comments (1)
(5 from 2 votes)Where do I find the nutritional profile of your recipes?