5-INGREDIENT VEGAN PEANUT BUTTER PUDDING
Can pudding be tough to learn? Me drove . It was analyzed by me ! Plus it became peanut butter soup at the hour. And oh dear, I am so thankful it did. Talk about dreamy deliciousness.
This makes the best healthy deal when dessert cravings attack. Additionally, it is yummy topped with peanuts and whipped cream! And remember the 2-ingredient chocolate ganache (recipe below)! Put of the on top and you have got a peanut butter cup shock.
Thick and creamy vegan peanut butter pudding made with only 5 components in 1 tsp! Sweetened, simple to create, and the balance of sweet and salty! Enjoy plain, with filling, or chocolate ganache!
Ingredients
PUDDING
- 3 cups full-fat coconut milk (If preventing coconut milk, then you can attempt cashew or almond milk)
- 4 Tbsp arrowroot starch
- 5-6 Tbsp maple syrup
- 1 cup creamy salted peanut butter
- 1 Pinch sea salt (optional)
- 1 teaspoon vanilla extract
FOR SERVING
- Coconut whipped cream
- Crushed peanuts
- Chocolate ganache*
Directions
- Add full-fat almond milk along with arrowroot starch into a large saucepan and whisk to blend. Cook over moderate heat until bubbly and thickened (about 5 minutes).
- Remove saucepan from heat and stir in maple butter, peanut butter, vanilla, and a pinch of salt (optional). Taste and taste needed, including syrup for sweetness for salt for saltiness, vanilla taste, and peanut butter to get a taste.
- Pour mix into a medium mixing bowl (glass is best) and let cool on the countertop for 10 minutes. Cover mixing bowl with plastic or parchment wrap so it touches the surface of the pudding (to protect against a movie ).
- Chill overnight in the refrigerator (or till thickened and chilly ). Serve as is or topped with coconut cream, crushed peanuts. It would function as a pie filling!
- Store leftovers covered in the refrigerator up to five days. We have not tried freezing it assume it'd do the job.