Chocolate Peanut Butter Pudding
Back to Recipes & MoreIngredients
- 2 cups (1 container / 500 g) cottage cheese, full-fat
- ½ cup (125 ml / 139 g) smooth peanut butter
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
- 2 tbsp (12 g) cocoa powder
- 1 tbsp (15 ml) pure vanilla extract
- ½ cup (85 g) dark chocolate, finely chopped
- 7 tsp (30 g) coconut oil
- Peanuts
- Flaky salt
Equipment
Food processor OR blender OR a large bowl with an immersion blender
Scale OR dry measuring cups
Measuring spoons
Spatula
Dessert glasses or dishes x4 (OR x 6)
Plastic wrap
Small pot
Small heatproof bowl
Heatproof spatula
Instructions
Step 1
In a food processor, add the cottage cheese and process until smooth and creamy.
Step 2
Add the peanut butter, Redpath® Dark Brown Sugar, cocoa powder, and vanilla extract. Blend until smooth and well combined.
Step 3
Divide the mixture into 4 or 6 glasses. Cover and place in the fridge to chill and firm up; at least 4 hours.
Step 1
Add about an inch or two of water to a small pot and bring to a simmer. Lower heat to low.
Step 2
Place the chopped chocolate and coconut oil in a small heatproof bowl.
Step 3
Place the bowl over the pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Step 4
With a heatproof spatula stir until chocolate and coconut oil is completely smooth. Remove from heat, wiping the bottom of the bowl of any condensation.
Step 5
Allow the chocolate to cool slightly; about 10 minutes. Spoon 1 to 2 tablespoons of the chocolate on top of the chilled peanut butter pudding.
Step 6
Sprinkle the chocolate layer with peanuts and flaky salt before the chocolate hardens, if desired.
Step 7
If necessary, place puddings into the fridge for a few minutes to harden the chocolate layer.
