The Cake Merchant

Vegan Chocolate Pudding with Peanut Butter Whipped Cream

Vegan Chocolate Pudding

Chocolate + peanut butter = total comfort food, and I really need some of that right now because I’m getting married in just about a month. There’s just a certain amount of stress that goes along with impending nuptials on a large scale. Since I have family that’s coming in from all over the world, I’ve been experimenting a lot with vegan recipes. Most of my foreign family members are strict vegetarians who don’t eat eggs, and vegan desserts fit nicely with their dietary restrictions.

I usually make my pudding with egg yolks, but I know it’s possible to make it egg free since my non-egg eating grandma used to make me chocolate pudding all the time when I went to India. She did not, however, top it with piles of peanut butter coconut whipped cream, but you should because it’s awesome. Coconut whipped cream doesn’t have the exact same texture as regular whipped cream, but I found that I could get it to pipe a little better if I added some agar powder (my new favorite thing). If you’re just going to dollop your coconut whipped cream on your pudding, you can most definitely leave it out.

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I served these in 5 ounce mason jars for no other reason than I’m a food blogger and therefore think that it’s totally normal to eat pretty much anything out of a jar. That, and found myself unable to leave Sur la Table last week without purchasing them last week. Aaron thinks jar food is weird, and now anytime I make him something, his first question is, “Is it in a jar?” And then he rolls his eyes, because boys just don’t get it sometimes.

You can divide them amongst any containers you see fit. I won’t judge. The peanut butter whipped cream makes enough for a medium sized dollop on each serving. For a giant pile of it (like you see in the picture), double the whipped cream recipe.

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Vegan Chocolate Pudding with Peanut Butter Whipped Cream

Serving Size: serves 3-4

Ingredients

    For the Chocolate Pudding:
  • 2 tablespoons (15 grams) cornstarch
  • 1/4 cup (50 grams) sugar
  • pinch of salt
  • 1 1/2 cups (360 ml) non-dairy milk
  • 4 ounces or about 3/4 cup (113 grams) vegan bittersweet chocolate chips
  • 1/2 teaspoon pure vanilla extract
    • For the Peanut Butter Coconut Whipped Cream
  • 1 can of coconut milk (full fat), chilled overnight
  • 2-3 tablespoons creamy peanut butter (If you're using natural, the no stir variety works best)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon vegan powdered sugar
  • 1/2 teaspoon agar agar powder (optional, for thickening)

Instructions

    For the Chocolate Pudding:
  1. In a medium saucepan, whisk together the cornstarch, sugar, and salt.
  2. Pour the non-dairy milk into the saucepan in a steady stream and whisk until no clumps remain.
  3. Place the saucepan over medium heat until steam starts to rise off of the mixture, stirring occasionally.
  4. Turn the heat down to medium low, stirring constantly just until you see bubbles start to form and the mixture thickens (it should coat the back of a spoon).
  5. Add the chocolate chips and stir constantly for an additional 2-3 minutes, until the mixture becomes thick.
  6. Remove from the heat and stir in the vanilla extract.
  7. Pour into one large container or individual containers and refrigerate for at least 3 hours. If you don't like pudding skin, place a layer of plastic wrap over the pudding to prevent it from forming.
    8. For the Peanut Butter Coconut Whipped Cream:
  8. Open the can of chilled coconut milk and scoop of the hardened white layer into a bowl.
  9. Add the peanut butter and vanilla extract and beat with an electric mixer on medium speed until it becomes smooth and thick.
  10. Add the powdered sugar and agar agar and beat until combined.
  11. Pipe or dollop onto the chocolate pudding.
https://cakemerchant.com/2014/06/08/vegan-chocolate-pudding-peanut-butter-whipped-cream/

Chocolate Pudding adapted from Smitted Kitchen
Peanut Butter Coconut Whipped Cream adapted from Oh, ladycakes

Comments

    • Thanks, Nicole! The great thing about vegan desserts is that a lot of them taste just as good as the non-vegan desserts.

      Reply

  3. Haha, we food bloggers are such weirdos. Food in jars, props crammed everywhere, striped paper straws in inexplicable places…
    And congratulations on the upcoming wedding! I demand a wedding cake post. 🙂

    Reply

    • Thanks, Elizabeth! I wish I were excited about my wedding cake, but I couldn’t find a bakery in my hometown that even knew what swiss meringue buttercream was. Sigh…

      Reply

  4. LOL yeah good job to the mason jar marketer or whoever got us to start eating out of jars…they must be pretty pleased with themselves. Natasha, these look absolutely insane (as do all your desserts)!!! I want to pile that peanut butter whipped cream into my mouth (I wish it came in those spray canisters so I could do just that). But more importantly, I want to try this agar thickening trick! Brilliant.

    Your photos are, no surprise, spot on gorgeous as usual! I love the newspaper background.

    Reply

  7. Oh my goodness, this looks too sinful to be vegan, well done! I’ve been curious to try an avocado based vegan chocolate pudding recently, and when I get around to it I’ll definitely have to top it with that peanut butter whipped cream!

    Reply

  8. Quick question…..do you know how well this keeps? I make food for my dtr to take to camp, since she has both dairy and egg allergies, and they are having pudding 3 days into camp. I have never made vegan pudding before. Do you think if I made this on Monday, it would be good on Wed?

    Reply

    • I think that the pudding would keep just fine for 2 or 3 days. If you’re going to make the whipped cream, I’d recommend doing that the day of.

      Reply

  9. You had me at peanut butter whipped cream. I bet I could eat that whole peanut butter whipped cream recipe without the pudding in one sitting- seriously! I’ll be making this pretty soon. By the way- extraordinary photos!

    Reply

  10. Oh.my.goodness. Do you ship ;)?! I have a feeling this is something my grandma would whip up, too, if she was making vegan desserts. I can’t get over how simple the ingredients are yet how awesome this looks. You’re a kitchen wizard.
    Now I feel I really need to invest in some mason jars. I’d meant to for edible gifts for ages but never found any in stores and thus forgot.

    Reply

  11. Nataaaaashaaaaa, these photos are so gorgeous I can’t stand it. I also want to reach into my screen and grab all the jars so that I can have all the pudding. I actually have to STOP myself from buying cute little jars. I work right above Crate and Barrel and I’m in there every.single.day staring at things I want to buy. Jars is always high on that list. I’ll just have to make this recipe, put it all in a giant bowl and just plant my face into it to make myself feel better.

    Reply

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