Vegan Peanut Butter Pudding
Ingredients
The pudding
-
3
cups
canned full-fat coconut milk
-
4
Tbsp
arrowroot starch
-
5-6
Tbsp
maple syrup
-
1
cup
creamy salted peanut butter
-
1
pinch
sea salt (optional)
-
1
tsp
vanilla extract
For serving (optional)
-
to taste
coconut whipped cream
-
to taste
crushed peanuts
-
to taste
chocolate ganache
Instructions
- Combine coconut milk and arrowroot starch in a large saucepan and whisk together.
- Cook over medium heat until the mixture is bubbly and thickened, about 5 minutes.
- Remove from heat and stir in maple syrup, peanut butter, vanilla, and optional salt.
- Taste and adjust sweetness or flavor as needed.
- Pour the mixture into a mixing bowl and let it cool for 10 minutes.
- Cover the bowl with plastic wrap, touching the surface to prevent a film.
- Chill in the fridge overnight or until thickened and cold.
- Serve plain or topped with coconut whipped cream, crushed peanuts, and/or chocolate ganache.
Nutrition Facts (estimated)
Servings
10
Calories
326
Total fat
26.6g
Total carbohydrates
17.2g
Total protein
2.5g
Sodium
89mg
Cholesterol
0mg
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