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–+ servings
eggless chocolate peanut butter pudding in small ramekins with crush chocolate cookies on top on a marble counter.

Eggless Chocolate Peanut Butter Pudding

Mimi Council
This easy pudding without eggs is so good, you won't even miss them! Try this Eggless Chocolate Peanut Butter Pudding.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Makes 4 servings
Calories 328 kcal

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

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.
  • High Altitude – Follow the recipe as noted.

Nutrition

Calories: 328kcalCarbohydrates: 40gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 125mgPotassium: 435mgFiber: 3gSugar: 27gVitamin A: 199IUVitamin C: 0.1mgCalcium: 207mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!