Vegan Chocolate Pudding, Peanut Caramel Sauce!

Celebrate a chocolate-filled Valentine's Day every day with this luscious vegan dessert recipe. Soy whip swirled on top...

It's my "Use Up Your Winter Cocoa" Chocolate Pudding with warm Peanut Butter Caramel Sauce. It's comfort food meets fancy schmancy pudding parfait..

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."

This is a crowd-pleasing vegan dessert recipe for sure. I mean who doesn't love peanut butter and chocolate?

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.

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

"Use Up Your Cocoa" Chocolate 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

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.

Click over to Family Kitchen to get my recipe and additional recipe photos.

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