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.
Why You'll Love This Recipe
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!
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 for Eggless Chocolate Peanut Butter Pudding
Costco Kirkland Organic Cane Sugar
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
How to Make Eggless Chocolate Peanut Butter Pudding
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 or individual serving cups and cover with plastic wrap. Place in the fridge and allow to set for 24 hours.
Tips for Eggless Chocolate Peanut Butter Pudding
• 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.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This easy pudding without eggs is so good, you won't even miss them! Try this Eggless Chocolate Peanut Butter Pudding.
Ingredients
2 cups organic milk
57 grams (1/4 cup) organic cane sugar
21 grams (1/4 cup) organic Dutch cocoa powder
3 tablespoons organic cornstarch
1/4 cup (57 grams) organic peanut butter
2 ounces organic dark chocolate chips
1 teaspoon organic vanilla extract
Directions
- 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. Place in the fridge and allow to set for 24 hours.
Notes
- High Altitude – Follow the recipe as noted.
Did you make this recipe?
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!
Did you like this post?
Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
