If words could conjure the way chocolate peanut butter pudding tastes and feels in the mouth, I’d be overjoyed. The silky, soul-satisfying dessert is smooth, creamy, and rich. The dark chocolate is assertive and blends with the peanut butter like two strands of DNA. Chilled, the pudding is glorious.

How to make chocolate peanut butter pudding?

I’ve learned when the mood for something chocolaty strikes, nothing works but indulgence. And that’s what happened yesterday. But with the home overrun with people (a lot of things suddenly decided to break down simultaneously), I barely had any time for a full-blown recipe.

So, I decided to make something fun and quick by combining my 2-ingredient chocolate pudding and an eggless custard. And it was a total winner. The chocolate peanut butter is proof that sometimes the most elegant dishes can be made in the shortest time.

Ingredients for making Chocolate Peanut Butter Pudding
  • In a thick-bottomed saucepan, pour coconut milk.
  • On moderate heat, let it come to a simmer. 
  • Add your chocolate and turn off the heat.
  • Keep stirring till the chocolate melts, and you have a thick, glossy mixture.
  • Stir in peanut butter, and after the mixture has cooled a fraction, add the vanilla extract.
  • Pour into your serving dishes and slide them into the refrigerator for a couple of hours to chill. The flavor intensifies and blooms as the pudding sets.
creamy chocolate peanut butter pudding in a saucepan

My suggestions for chocolate peanut butter pudding

From saucepan to dish, the pudding hardly takes 15 minutes to make. You don’t need time; you don’t need fancy ingredients. But you do need to whisk, whisk, whisk

That’s rule number one when making chocolate peanut butter pudding. Why the continuous stirring? So that the chocolate melts evenly and we get a nice glossy mixture. 

Based on the texture you prefer; you can add or skip a cornstarch slurry. Without it, you have a firm, creamy, ooey-gooey dessert – exactly the way we favor it.

For a thicker, almost solid consistency as opposed to the semi-solid feel of a typical pudding, use cornstarch as a thickening agent. 

How do you make pudding firmer?

  • Mix 1 tablespoon of cornstarch with 2 -3 tablespoons of milk. 
  • Place your chocolate and milk mixture back on low to medium heat. 
  • Pour the slurry slowly into it while stirring continuously.
  • After the mixture comes to a boil, take it off the heat and then whisk in peanut butter and vanilla extract. 
Ready to serve Chocolate Peanut Butter Pudding topped with chopped peanuts and pomegranate arils

What other ingredients can you use for chocolate peanut butter pudding?

Milk: I am partial to coconut milk, not just because my stomach complains if I use regular dairy. Coconut milk is also creamier and richer, lending textural dimensions to the pudding. But you can use any milk you prefer, from oat to regular. 

Chocolate: The chocolate I used had 72% cacao and was dairy-free. Vegan chocolate is not essential to the recipe. I simply had a new brand on hand and wanted to experiment with how it melts, tastes, and feels. 

For those who are not big fans of dark chocolate, by all means, go lighter. 50% cacao or even milk chocolate will work here, as long as it is of good quality. 

Peanut butter: My peanut butter was unsweetened, creamy, and locally sourced. It was organic, free of artificial or synthetic ingredients. If you can find a small business selling peanut butter in your area, try it. You’ll be a convert for life. It needn’t be smooth or unsweetened. The recipe works with sweetened or crunchy peanut butter as well

Vanilla Extract: I like the way the flavoring adds a luscious depth to the pudding. But it is not essential, so it’s okay to leave it out. 

Chocolate Peanut Butter Pudding topped with chopped peanuts and pomegranate arils

Pudding Recipe FAQ

What if you don’t like peanut butter?

Incorporate any nut or seed butter you love. Almond, cashew, sunflower, sesame – all of them are excellent. 

How to make chocolate pudding sweeter?

Overall, my chocolate peanut butter pudding was not too sweet because the chocolate was intensely dark, the PB was unsweetened, and I didn’t add any supplementary sugar. For those who have a sweeter tooth, use either maple syrup or honey at the end.

How to make a softer chocolate peanut butter pudding?

If you follow the recipe faithfully, you’ll have a pudding that feels like melted chocolate bites with strands of peanut butter winding around them. You don’t taste the two separately. Prefer a softer, custardy puddingIncrease the amount of milk and reduce the chocolate to adjust the texture. 

Chocolate Peanut Butter Pudding topped with chopped peanuts and pomegranate arils

Serving ideas for chocolate peanut butter pudding

  • Sliced fresh fruits.
  • Sift cocoa powder.
  • Sprinkle chocolate chips.
  • For more decadence, use whipped cream.
  • Scatter pomegranate arils for a pop of color.
  • Chop peanuts to provide a gorgeous texture.

You can serve the chocolate peanut butter pudding any which way you want, as long as it is served cold. 

Try the pudding recipe. It’s:

Eggless

Dairy-free

No-Bake

Ridiculously easy and quick to make

Creamy, rich, decadent dessert for any occasion

Had yummy, gooey flavors of nut butter running through

Spoon in the creamy Chocolate Peanut Butter Pudding topped with chopped peanuts and pomegranate arils

Addicted to chocolate peanut butter pairing? You’ll love these recipes:

No-Bake Peanut Butter Chocolate Cookies

Vegan Chocolate Peanut Butter Cookies

Healthy Chocolate Peanut Butter Balls

No-Bake Oatmeal Peanut Butter Bars

Vegan Chocolate Peanut Butter Cups

Chocolate Peanut Butter Smoothie

Peanut Butter Blossom Cookies

Chocolate Peanut Butter Pudding

Chocolate peanut butter pudding – This silky, soul-satisfying 4 ingredient dessert is smooth, creamy, rich and so easy to make!
Prep Time5 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter pudding, vegan chocolate peanut butter pudding
Servings: 6 servings
Calories:
Author: Natasha Minocha

Ingredients

  • 1 3/4 cup Coconut milk
  • 1 cup Dairy-free chocolate or Dark chocolate chips (70%)
  • 4 tbsp Peanut butter
  • 1.5 tsp Vanilla extract

Topping

  • Pomegranate arils, Chopped roasted peanuts

Instructions

  • In a thick-bottomed saucepan, pour coconut milk. Bring it to a simmer on medium heat.
  • Turn the heat off and add the chocolate.
  • Keep stirring till the chocolate melts, and you have a thick, glossy mixture.
  • Whisk in the peanut butter. Mix well.
  • Let the mixture cool for a few minutes before adding in the vanilla extract.
  • Pour into your serving dishes and refrigerate for 1-2 hours, until set.
  • Top with pomegranate arils and peanuts, serve cold. Enjoy!
Chocolate Peanut Butter Pudding topped with chopped peanuts and pomegranate arils