Vegan Chocolate Peanut Butter Puddings
Back to Recipes & MoreIngredients
- 3/4 cup (65 g) graham cracker crumbs
- 2 tbsp (28 g) Redpath Dark Brown or Golden Yellow Sugar
- 1/4 cup (78 g) chocolate chips, melted*
- 1 tbsp (15 ml) coconut oil, melted
- 1 300 g silken or tofu, roughly chopped
- 1/2 cup (130 g) smooth peanut butter
- 1/2 cup (60 g) Redpath Icing Sugar
- 1 tsp (5 ml) vanilla extract
- pinch of salt
- 1/4 cup (78 g) chocolate chips*
- 1 tbsp (15 ml) coconut oil
Instructions
For the Crust:
1. Mix together the graham cracker crumbs and brown sugar until well combined.
2. Stir in the melted coconut oil, then the melted chocolate, mixing until evenly distributed.
3. Divide the mixture between 4 or 5 small glasses, jars, or parfait glasses, then set aside.
For the Filling:
1. Place all of the filling ingredients in a food processor or blender and process until smooth, scraping down the sides as necessary.
2. Pour the filling into each serving container over the graham crust, dividing it equally among them. Smooth the top with a spoon.
3. Place the jars in the freezer, uncovered, for about 30 minutes, or until the tops have firmed up.
For the Chocolate Topping:
1. When your puddings have set, melt the chocolate chips and coconut oil together in a microwave-safe bowl in the microwave, stirring after 20 seconds of heating until smooth. Alternately, you can melt it in a pot over low heat.
2. Remove the puddings from the freezer and carefully pour about 1 tablespoon on top of each of them. After pouring on the melted chocolate mixture, quickly tilt the container to swirl the coating over the top to cover. Chill the puddings in the freezer for an additional 5 minutes or until the shells have hardened. Keep stored in the fridge or freezer or serve immediately.
