5-Ingredient Vegan Peanut Butter Pudding
Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan! Naturally sweetened, easy to make, and the perfect balance of salty and sweet! Enjoy plain, with chocolate ganache, or as a pie filling!
Ingredients
PUDDING
- 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 (optional)
- Coconut whipped cream
- Crushed peanuts
- Chocolate ganache*
Instructions
- 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!
- Store leftovers covered in the refrigerator up to 5 days. We haven’t tried freezing it but assume it would work.
Video
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).
*If you want to sweeten this recipe with dates instead of maple syrup, you will end up with a less smooth but equally delicious pudding. Use the following measurements:
DATE-SWEETENED OPTION
2/3 cup (~100 g or 8 dates) pitted dates ~ SOAKED in hot water, then drained
2/3 cup (170 g) creamy salted peanut butter
2 1/2 cups (600 ml) full-fat coconut milk (use almond milk for a less thick, creamy pudding)
1 tsp vanilla extract
3 Tbsp (24 g) cornstarch or arrowroot starch
Soak dates, then drain. Add to blender and blend with peanut butter, coconut milk, vanilla extract, and starch until creamy. Thicken over medium heat in a large saucepan, then transfer to a bowl and set in the refrigerator to chill completely and thicken.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 serving
Calories: 326
Carbohydrates: 17.2 g
Protein: 2.5 g
Fat: 26.6 g
Saturated Fat: 14.5 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 89 mg
Potassium: 0 mg
Fiber: 7.4 g
Sugar: 7.9 g
Vitamin A: 0 IU
Vitamin C: 0 mg
Calcium: 25.54 mg
Iron: 0.57 mg
*If you want to sweeten this recipe with dates instead of maple syrup, you will end up with a less smooth but equally delicious pudding. Use the following measurements:
DATE-SWEETENED OPTION
2/3 cup (~100 g or 8 dates) pitted dates ~ SOAKED in hot water, then drained
2/3 cup (170 g) creamy salted peanut butter
2 1/2 cups (600 ml) full-fat coconut milk (use almond milk for a less thick, creamy pudding)
1 tsp vanilla extract
3 Tbsp (24 g) cornstarch or arrowroot starch
Soak dates, then drain. Add to blender and blend with peanut butter, coconut milk, vanilla extract, and starch until creamy. Thicken over medium heat in a large saucepan, then transfer to a bowl and set in the refrigerator to chill completely and thicken.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 serving
Calories: 326
Carbohydrates: 17.2 g
Protein: 2.5 g
Fat: 26.6 g
Saturated Fat: 14.5 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 89 mg
Potassium: 0 mg
Fiber: 7.4 g
Sugar: 7.9 g
Vitamin A: 0 IU
Vitamin C: 0 mg
Calcium: 25.54 mg
Iron: 0.57 mg
