Eggless Chocolate Peanut Butter Pudding
Velvety and smooth, this Eggless Chocolate Peanut Butter Pudding is a delicious and easy pudding without eggs! Rich and creamy chocolate pudding with the addition of peanut butter, this is sure to be a crowd pleaser!
If you're looking for more no bake dessert recipes, be sure to check out Easy Hot Chocolate Dip, Homemade Vanilla Malt Pudding, Chocolate Dipped Animal Crackers, or Chocolate Protein Pudding With Bone Broth.
A Quick Look At The Recipe
- Recipe Name: Eggless Chocolate Peanut Butter Pudding
- Ready In: 4 hours 20 minutes
- Makes: 4 servings
- Main Ingredients: peanut butter, milk, dark chocolate
- Flavor Profile: silky chocolate and peanut butter bliss
- Dietary Info: eggless, no seed oils, gluten free
- Difficulty: Easy!
- Why You’ll Love It: luscious and creamy chocolate peanut butter pudding without eggs
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Why You'll Love This Recipe
- No Bake Dessert: This simple pudding without eggs is a quick and easy no bake dessert that is perfect for summer. I love making pudding in the summer as it’s a cool treat that does not require you to use the oven!
- Eggless Pudding: This easy pudding recipe is naturally eggless. I use a combination of peanut butter and cornstarch in place of eggs in this organic pudding. Even if you eat eggs, you will not miss them in this Eggless Chocolate Peanut Butter Pudding!
- Cool Treat: When you make this Eggless Chocolate Peanut Butter Pudding, you have a cool treat waiting for you in the fridge! I like making pudding in the evening, that way it’s ready to enjoy the next day. You can serve this Eggless Chocolate Peanut Butter Pudding alone, or you can also add cookies or biscotti for dipping! Try it with Eggless Chocolate Chip Sugar Cookies, Eggless Chocolate Oatmeal Raisin Cookies, or Eggless Spritz Cookies.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips
- How to Make Eggless Chocolate Peanut Butter Pudding
- Eggless Chocolate Pudding FAQ’s
- What to Serve with Eggless Chocolate Peanut Butter Pudding
- More Chocolate Peanut Butter Desserts
- Eggless Chocolate Peanut Butter Pudding
- The Bake Shop
Ingredients
- Milk: I use regular cow milk, make sure to use whole milk for the best flavor and texture. If you want to make this dairy free or vegan, you can use coconut milk, oat milk, or almond milk in palce.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
- Cornstarch: Organic cornstarch is used in place of eggs as a thickening agent. While traditional pudding uses egg yolks as a thickening agent, this recipe uses cornstarch. And, the peanut butter also helps thicken it too!
- Peanut Butter: Use a creamy peanut butter. If you want to make this more of a plain chocolate pudding, just replace the peanut butter with cashew butter or sunflower butter for a more neutral flavor that will let the chocolate shine through!
- Dark Chocolate: I use organic dark chocolate, but you can also use milk chocolate if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure that when whisking the pudding over the stove that you don’t stop. It can clump easily unless you are whisking the entire time.
- Make sure to add in the peanut butter and chocolate chips immediately after the pudding is off the heat. You want these two ingredients to melt into the pudding so it’s key to do this right away when it’s hot.
- Whenever you cover pudding, be sure to place the plastic wrap directly on top of the pudding to avoid a film from forming in the fridge.
- Once pudding has set, be sure to store extra pudding in an airtight container in the fridge for up to 5 days.
- Vegan – Replace the milk with coconut milk.
How to Make Eggless Chocolate Peanut Butter Pudding
- In a 3-quart pot, add the milk, cane sugar, cocoa powder, and cornstarch.
- Cook over medium/high heat and whisk until the sugar and cocoa are completely dissolved.
- Reduce the heat to medium/low and continue to cook for an additional 5 or so minutes until the mixture has reduced and is thick like pudding. It’s important to keep whisking the entire time to avoid any lumps in the pudding.
- Remove from the heat and stir in the peanut butter and chocolate chips until completely combined.
- Then add in the vanilla extract and stir to combine completely.
- Transfer the pudding to a large bowl. Cover with plastic wrap tightly against the pudding to prevent a film from forming. Place in the fridge and allow to set for 4 hours or overnight.
- I like to whip it up using a hand mixer after it has chilled, which helps make it incredibly smooth and creamy!
- Then it's ready to serve with your favorite toppings! Garnish with fresh fruit, whipped cream, cookies, chocolate shavings, peanuts, or even just chocolate chips!
Eggless Chocolate Pudding FAQ's
Pudding has a dense, creamy texture and smooth mouthfeel. Traditionally it's made using egg yolks, but this one is egg free. And it's also cooked over the stovetop. Mousse is made using egg whites, making it lighter than pudding and airy in texture. Mousse is also not cooked, ingredients are just added together to create it.
Eggless pudding is simpler, quicker, and doesn’t require tempering eggs. It also creates an incredibly smooth, creamy texture while being more friendly for people with egg allergies (or if you just ran out!). Plus, you can easily make this vegan pudding as well by using dairy free milk like coconut milk.
Homemade pudding has a richer chocolate flavor, a creamier texture, and real ingredients without artificial flavors, gums, or preservatives that are usually found in packaged pudding cups.
Yes, if you want to use almond butter, walnut butter, cashew butter, or even sun butter or tahini you can replace the peanut butter with whichever one you like.
Yes! This is what I use in this recipe.
Yes, if you want to make this vegan, just swap out the milk for your favorite dairy free milk! Coconut milk is best, in my opinion, as it's the creamiest I think. But, almond milk, oat milk or your favorite plant based milk also works.
If you didn't add in the cornstarch or cook it long enough, it won't thicken.
This pudding is already really creamy, as I use whole milk. But, you can even use part heavy whipping cream to make it even creamier. I would suggest doing half heavy whipping cream and half milk if you want to try this.
Yes, this is a great dessert to make in advance as it does need to chill for at least 4 hours in the fridge. So, it's great to make the day before a party!
If you have leftover pudding, it is best stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Yes, you can freeze in an airtight container for up to 3 months.
What to Serve with Eggless Chocolate Peanut Butter Pudding
This Eggless Chocolate Peanut Butter Pudding is delicious with cookies and biscotti! Try some of my favorites like Eggless Chocolate Chip Cookies, Eggless Double Chocolate Chip Cookies, or Chocolate Malt Biscotti. You could also add fresh fruit like strawberries or bananas, both would be delicious with this recipe. Or, try adding just a dollop of Homemade Organic Whipped Cream
More Chocolate Peanut Butter Desserts
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Eggless Chocolate Peanut Butter Pudding
Equipment
- Digital Food Scale
- Small Pot
- Whisk
Ingredients
- 2 cups milk
- 57 grams cane sugar
- 21 grams Dutch cocoa powder
- 3 tablespoons cornstarch
- 57 grams peanut butter
- 57 grams dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a 3-quart pot, add the milk, cane sugar, cocoa powder, and cornstarch. Cook over medium/high heat and whisk until the sugar and cocoa are completely dissolved.
- Reduce the heat to medium/low and continue to cook for an additional 5 or so minutes until the mixture has reduced and is thick like pudding. It’s important to keep whisking the entire time to avoid any lumps in the pudding.
- Remove from the heat and stir in the peanut butter and chocolate chips until completely combined. Then add in the vanilla extract and stir to combine completely.
- Transfer the pudding to a large bowl and cover with plastic wrap tightly agaist the pudding to prevent a film from forming. Place in the fridge and allow to set for 4 hours or overnight.
- I like to whip it up using a hand mixer after it has chilled, which helps make it incredibly smooth and creamy!
- Then it's ready to serve with your favorite toppings. Garnish with fresh fruit, whipped cream, cookies, chocolate shavings, peanuts, or even just chocolate chips!
Notes
- Always weigh ingredients for the best results.
- Make sure that when whisking the pudding over the stove that you don’t stop. It can clump easily unless you are whisking the entire time.
- Make sure to add in the peanut butter and chocolate chips immediately after the pudding is off the heat. You want these two ingredients to melt into the pudding so it’s key to do this right away when it’s hot.
- Whenever you cover pudding, be sure to place the plastic wrap directly on top of the pudding to avoid a film from forming in the fridge.
- Once pudding has set, be sure to store extra pudding in an airtight container in the fridge for up to 5 days.
- Vegan – Replace the milk with coconut milk.
- High Altitude – Follow the recipe as noted.
Nutrition
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I love this eggless pudding, it’s so smooth and creamy!