Eggless Chocolate Peanut Butter Pudding
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Velvety and smooth, this Eggless Chocolate Peanut Butter Pudding is a delicious and easy pudding without eggs! Try this no bake dessert when you don’t want to turn on the oven!
If you love pudding, be sure to check out my Homemade Butterscotch Pudding, Homemade Vanilla Malt Pudding, or my From Scratch Chocolate Pudding.
Table of Contents
Why You'll Love This Recipe
No Bake Dessert: This easy pudding without eggs is a quick and simple 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: This easy pudding recipe is naturally eggless. I use a combination of peanut butter and cornstarch in place of eggs in this easy recipe. 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!
Ingredients
NuNaturals Organic Dutch Cocoa Powder
Frontier Co-Op Organic Cornstarch
Costco Kirkland Organic Peanut Butter
Nuts.com Organic Dark Chocolate Chips
Simply Organic Vanilla Extract
Tools Needed
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Step by Step Instructions
Step 1
In a 2-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.
Step 2
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 clumps.
Step 3
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.
Step 4
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.
Baker's Tips
- 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.
FAQ's
Yes, if you want to use almond butter, cashew butter, or even sun butter you can replace the peanut butter with whichever one you like.
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 creamy as opposed to watery like some almond or milks can be.
This Eggless Chocolate Peanut Butter Pudding is delicious with cookies and biscotti! Try some of my favorites like Eggless Chocolate Chip Cookies, Eggless Chocolate Chocolate Chip Cookies, or Chocolate Malt Biscotti. You could also add fresh fruit like strawberries or bananas, both would be delicious with this recipe.
Homemade pudding is best stored in an airtight container in the fridge. It will stay fresh for up to 7 days.
Craving More?
Eggless Chocolate Peanut Butter Pudding
Equipment
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 2-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 clumps.
- 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.
Notes
Nutrition
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