Chocolate Pudding with warm Peanut Butter Caramel Sauce

Try my Chocolate Pudding with Peanut Butter Caramel Sauce.

The Flavors: Luscious swirls of sticky sweet peanut butter caramel twist over a decadent dish of chocolate pudding and a fluffy whipped cream spiral. A dash of cinnamon and a hint of vanilla. Crunchy roasted peanuts sprinkled on top. A fancy parfait dessert doesn’t have to be hard..

Good Stuff. You might be surprised to hear that this recipe is actually quite healthy. Yes, healthy.

Since my version of this recipe is vegan, it contains healthy soy milk instead of dairy milk or cream. Less saturated fat. Also healthy: those crunchy peanuts and peanut butter. The cocoa and dark chocolate both add antioxidants. You can even add in fiber and potassium rich banana slices for added nutrients (and flavor).

With this dessert you can easily satisfy your chocolate peanut-butter craving without breaking your healthy eating cycle…

Lighten it Up. If you want to lighten up this dessert, nix the whipped cream and added chocolate chips (you’ll still get a light chocolate flavor from the cocoa powder) – and halve the amount of peanut butter in the pudding.  You can also go light on the caramel sauce. Or nix it altogether – but really, why in the world would you want to do that??

Romantic Dessert. This is the perfect date night dessert. It’s smooth and creamy and the peanut butter chocolate flavor combo is one that both men and women crave. (I know it’s my husband’s favorite!)

Pantry Helper! This is a great recipe for helping you use up your wintertime stock of hot cocoa mix. Instead of using unsweetened cocoa powder and a separate sweetener, all you need in sweetened cocoa mix.

Chocolate Pudding with warm Peanut Butter Caramel Sauce

peanut butter caramel

chocolate pudding

Start this recipe now and you can be enjoying it in under and hour. Quick Serve Tip: for faster serving, cool the pudding in small, shallow dessert cups. This way they will cool/firm up faster in the fridge.

Chocolate Pudding with Peanut Butter Caramel Sauce
vegan, makes 3 cups

pudding
2 cups vanilla soymilk
1 1/2 Tbsp corn starch
3 Tbsp sweetened cocoa/hot chocolate mix powder
1/3 cup dark chocolate chips
2 Tbsp peanut butter (salted, creamy)
3 Tbsp sugar (or sweeten to taste since your cocoa sweetness will vary)
dash of cinnamon
dash of sea salt (to taste)

Peanut Butter Caramel Sauce
vegan, makes 1 1/2 cups

3/4 cup soy milk
2-3 tsp corn starch
3 Tbsp peanut butter, creamy salted
2 Tbsp butter or shortening (vegan versions)
1/2 cup sugar
1 Tbsp lemon juice
1/8 tsp vanilla extract
dash of sea salt
dash of cinnamon

garnish:
roasted peanuts and soy cream whipped topping

To Make:

The process for making both the pudding and the caramel sauce is about the same.
First, you dissolve the corn starch into the cold soy milk.
Then you add all the remaining ingredients and heat over medium-high heat.
Stir continuously until the mixtures begin to thicken.
I like to use an electric beater so that both the pudding and caramel sauce are extra fluffy and smooth.
Remove from heat.
Pudding: transfer to a serving bowl (or mini individual bowls) and allow to chill and harden in the fridge. Smaller serving dishes will cool/firm faster.
Sauce: I actually like my sauce warm and runny – so I make it right before I’m ready to serve my chilled pudding cups. If you want a thicker/chilled caramel sauce make it ahead of time and chill – as you do the pudding.
Serve with whipped cream (I used Soy Cream) and garnish with roasted peanuts.

peanut butter chocolate craving satisfied!

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