Two years ago I discovered that my birthday (June 26th) coincides with
National Chocolate Pudding Day. And so, for the past 2 years, I've tried my hand at vegan chocolate pudding; and for the past 2 years, I've not been a big fan of my attempts. The
raw pudding with avocado wasn't bad, but it was a bit odd and something I've had no desire to try again. The
low-fat pudding with tofu last year was healthy, but it lacked the dark chocolate punch I enjoy.
To be honest, after sampling last year's offering 364 days ago, I've not had any desire to try a new chocolate pudding. This year's birthday chocolate pudding, however, is changing my mind about chocolate pudding as a dessert of choice. It is a dessert I'd make again and serve to friends. It is simple (the hardest part was getting the peanut butter off the spoon and into the pot)! It takes about 4 minutes to make, has only 4 ingredients, easily serves 4, and rates 4 (out of 5) on the yummy scale. And it's vegan!
Through the year I collect chocolate pudding recipes for this birthday tradition. And for this year, the
4 Ingredient Vegan Chocolate Peanut Butter Pudding posted by Food Doodles stood out. I have come to love chocolate and peanut butter, and most important, I had all the ingredients I needed -- sort of.
Knowing my taste pallet and being limited by my pantry, I adapted the recipe by using bittersweet chocolate chips (60% cacao) and soy milk, rather than semi-sweet chips and almond milk. The recipe is flexible enough so that you could use almost any chocolate chip or nut milk you enjoy or have on hand. In terms of the nut milk, while soy worked well as a substitute for almond, I don't know if coconut milk would work as it tends to be more watery and not as creamy as soy or almond. If you try coconut, let me know how it turns out. (And for you non-vegans, I have a feeling that cow milk would work too.)
First, I poured 1 1/3 cups of soy milk into a medium sauce pan and added 5 tablespoons of creamy peanut butter. On low heat, I melted the peanut butter, whisking it smooth, then added 1 cup of bittersweet chocolate chips and 2 teaspoons of pure vanilla extract. I stirred continuously until the chips were melted, then removed from heat and whisked the chocolatey mixture until smooth.
The aroma of the dark chocolate was very pronounced and I couldn't wait until I finished ladeling the mixture into four 5-oz. ramekins so that I could licked the pot clean (which of course I did!) The taste matched the smell as the warm pudding has a wonderful dark chocolate bite which is rounded out by the subtle taste of peanut butter. I was curious to see if the cooled "finished" pudding would have the same richness. I would need to wait 1-2 hours to see as I covered the ramekins and placed them in the fridge to cool.
Though chocolate and peanut butter may cause you to think, "Reese's Peanut Butter Cup", this Chocolate Peanut Butter pudding elevates that classic to a new adult dessert level. The bittersweet chocolate and unsalted natural peanut butter I used create a mature chocolatey bite that is not sugary sweet, but richly satisfying for the true chocoholic. The texture is thick and creamy with a decadence that melts in your mouth. There is a guilty pleasure with each bite, but with no added sugar, eggs, whole milk, or cream, this pudding is almost good for you. Or at least, you won't miss all the fattening ingredients in a traditionally rich pudding.
While this recipe is very similar to my
Chocolate Silk Pie recipe, the peanut butter adds a new undertone, and with a more "milk to chocolate ratio", the pudding is less dense and more silky on the tongue. It is an excellent chocolate pudding for adults who like chocolate and peanut butter -- like me! And thus, it is a perfect chocolate pudding for vegan-me as I celebrate another birthday. Happy Happy to me!
The ingredients:
- 1 cup bittersweet chocolate chips (or semi-sweet or combination, depending on your preferences and what you have available)
- 5 T smooth peanut butter (use a natural unsalted peanut butter with no extra sugar if you can)
- 1 1/3 cup unsweetened almond milk (or soy)
- 2 t pure vanilla extract
The directions:
- In a small pot over medium heat whisk together the almond milk and peanut butter. Heat till the peanut butter melts.
- Add the chocolate chips and vanilla and whisk until chips are melted.
- Remove from the heat and whisk until everything is smooth.
- Scoop into individual bowls or four 5 oz. ramekins and cover. The pudding will be runny, but will firm up in the fridge.
- Chill at least one hour (or until firm) and serve cold.
* A special thanks to my friend Tony for taking the more professional, up-close shots of this pudding (the first and last photo in this blog). We had fun "food-styling" this dessert!
