Vegan Chocolate, Raspberry and Peanut Butter Pudding

Amazing dessert full with flavors and beautiful textures. This vegan recipe is creamy, crunchy and satisfying. It’s absolutely easy to make and it doesn’t require much skills. It’s also full of natural sugars, fruit and protein.

This recipe is flexible. You can use hazelnut or almond butter instead of peanut butter and you can change the fruits too. This recipe would be a great little morning gift for your loved ones or for yourself. Just make the parfait the day before, cover it and store it in your refrigerator and you can enjoy your rich and creamy breakfast the next day.

Make the chocolate pudding layer by mixing cocoa, cornstarch, agave, dark chocolate and coconut milk (you can use any other type of vegan milk) together on low heat and then by stirring constantly until the texture is nice and smooth.

For the peanut butter layer whisk together crunchy peanut butter, vanilla extract and agave and for the raspberry layer, just mash the raspberries with a fork.

Because I keep cans of coconut cream in my fridge the whipped cream was easy for me to make. Otherwise the coconut cream should be in a refrigerator for 24 hours. Open the can of coconut milk (be careful not to shake it), scoop the coconut cream solids and put them into a cold mixing bowl. Beat the cream using an electric mixer for around 7 to 8 minutes or until it has a fluffy texture. You can add sugar if you want more sweetness (I didn’t) and then add the blueberries. Bon appétit 😉

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins

Creamy and crunchy vegan parfait
full with flavors and textures.
Amazing quick dessert to treat
yourself or your loved ones.

Author: Just Flora No Fauna
Recipe type: Dessert
Serves: 2 parfaits

I N G R E D I E N T S

For the chocolate pudding:

• 2 Tbsp cocoa powder
• 2 Tbsp cornstarch
• 1 Tbsp agave syrup
• 1/2 cup coconut milk
• 1/2 cup dark chocolate

For the raspberry layer:

• 1 cup fresh or frozen raspberries

For the peanut butter layer:

• 4 Tbsp crunchy peanut butter
• 1 tsp agave syrup
• 1/2 tsp vanilla extract

For the coconut whipped cream layer:

• 4 Tbsp Coconut cream
• 4 Tbsp blueberries

I N S T R U C T I O N S

1. 1. Put the cocoa and the cornstarch in a pot and mix them together. Add the pot on medium heat and add the milk and agave. Add the chocolate and gently stir constantly until everything is well combined. Set the pot aside to cool the mixture down, but stir it occasionally;
   2. Mash the raspberries with a fork and put them aside;
   3. In a small bowl add the peanut butter, agave and vanilla extract and mix everything together;
   4. Open the can of coconut milk (be careful not to shake it), scoop the coconut cream solids and put them into a cold mixing bowl. Beat the cream using an electric mixer on medium speed and after 2-3 minutes switch to high speed. Beat for around 7 to 8 minutes or until it has a fluffy texture. Add the blueberries and mix them well. You can add agave or powdered sugar for more sweetness;
   5. In the glass put one layer of chocolate pudding, then one layer of mashed raspberries, one layer of the peanut butter mixture and the last layer is the coconut whipped cream;
   6. Serve it with cocoa powder and raspberries on the top;