Vegan Chocolate Pudding & Peanut Butter Fluff Cups
For the vegan whipped cream
8 oz coconut cream
2 Tbsp powdered sugar
1 Tsp vanilla extract
In the morning, or at least 2 hours before making your whipped cream, put your can of coconut cream in the fridge. Make sure you have coconut cream and not coconut milk. You want your coconut cream to be as thick as possible. Chilling the can will separate the cream from the liquid.
When you're ready to make the whipped cream, skim the creamy top off of the coconut cream until you have 8 oz. Be careful not to add the coconut liquid as this will prevent your cream from whipping. Save the rest of the liquid for baking or sweetening your coffee or smoothie.
Using a stand mixer, whip the coconut cream for several minutes.
Add the powdered sugar and vanilla.
Beat until the cream forms peaks.
Chill in the fridge until you're ready to fold it into your peanut butter mixture.
For the chocolate pudding
3 cups (710 ml) almond milk
2/3 cup (80 g) cocoa powder
4 Tbsp (40 g) cornstarch
3/4 cup (175 ml) maple syrup, agave, or honey
1/4 tsp salt
1 tsp vanilla extract
In a saucepan, whisk together the milk, cocoa, cornstarch, sweetener, and salt.
Bring to a boil over medium heat, whisking while it's heating.
Let the mixture boil for 1 minute and stir constantly.
As the mixture heats, it will start to become a pudding thickness.
Stir in the vanilla and transfer your pudding to serving bowls.
Place plastic wrap on top of the pudding to prevent the pudding from developing a skin and chill in the fridge.
For the peanut butter fluff
1/2 cup creamy peanut butter
4 oz. tofutti cream cheese
3/4 cup powdered sugar
1/4 cup almond milk
In the bowl of your stand mixer, cream together the peanut butter and cream cheese.
Alternate between adding the powdered sugar and milk, beating until light and fluffy.
Add 1/3 of the whipped cream to the peanut butter mixture, folding it in with a spatula.
Fold in another 1/3.
Remove the plastic wrap from your chocolate pudding.
Add a layer of peanut butter fluff, then top with the remaining whipped cream.
Chocolate and peanut butter will forever be the perfect combination. Sam sent me the recipe for peanut butter fluff cups on Budget Bytes, unsure whether or not I'd be able to make it dairy-free but secretly hoping I'd make it for him even if it couldn't be Ashley-friendly. After looking at the recipe, I figured it was worth a shot to make it dairy-free. This was the perfect peanut butter filling! When I still ate dairy, peanut butter pie was my go-to for holidays. With this recipe modification, I'll be able to make peanut butter pie again. Because I like to make things more complicated than they should be, I decided to make a vegan chocolate pudding to serve with the peanut butter fluff.
One simple dessert I miss as a dairy-free person is pudding. The chocolate and vanilla snack packs in the grocery store always tempt me as I walk by, so I began the search for a pudding recipe. The chocolate pudding recipe here is easy and doesn't involve gelatin or a box mix. I sweetened mine with maple syrup, but the syrup flavor was overpowering. Next time, I'm going to try a combination of maple syrup and honey.
The peanut butter fluff and chocolate pudding paired perfectly. Despite making enough for 5 servings, these desserts quickly disappeared between the two of us.