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Whip up a rich & delicious Vegan Peanut Butter & Chocolate Pudding Parfait with simple on hand ingredients & Almond Milk.
Although I’m certainly not a vegan, I do make and enjoy a lot of vegan foods. Being lactose intolerant – I always keep dairy-free milks in my fridge. I can tolerate small amounts of dairy but substitute almond milk where ever possible.
Incorporating Silk Almond Milk was an effortless change in my life. It tastes great – seriously! I love it with a bowl of cereal, in a protein shake or a glass served straight up. Silk Almond Milk can go anywhere dairy milk can go!
Oh, but there’s more. Silk Unsweetened Almond Milk is really good for you! It contains no artificial colors, flavors or GMO’s and is an excellent source of Vitamin E. It’s absolutely free of cholesterol, saturated fat, dairy, soy, lactose & gluten. With only 30 calories and less than 1 gram of carbohydrates per serving – Silk Almond Milk is a great option for anyone seeking a healthier lifestyle or those counting calories & carbs.
I’m a long time drinker of Silk Almond Milk and was excited to find my favorite milk in a larger size! Silk Almondmilk 96oz Unsweetened Original is now available at Walmart! This larger size is super convenient and saves me quite a few bucks!
I make a bunch of dairy-free & vegan desserts but pudding is indeed one of the simplest – yet most misunderstood. People think that dairy milk performs some type of magic in the pudding process. It doesn’t. The cornstarch and your attention makes the magic happen. The only difference is that you’ll be using a bit less almond milk to achieve the desired consistency. Seriously – you can easily make any of your favorite homemade pudding recipes dairy-free.
I know a lot of pudding mixes are vegan – BUT – why bother with the prepackaged stuff when it is ridiculously simple to make your own. You can whip up homemade pudding from scratch with just a handful of simple ingredients you probably already have on hand. You can always feel better making something yourself!
The other great thing is that you can use these recipes as a base and go many different directions with them. Add different extracts to the chocolate pudding – try almond, orange or mint. Or add in some of your favorite chopped chocolate to make it extra rich. Skip the peanut butter and make vanilla pudding. Go ahead and add just about anything your heart desires into the vanilla pudding.
Layer, top or stir-in your favorite toppings! I use granola, banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles – you get the idea 😉
Thanks so much for stopping by! Hope you enjoy this sweet recipe ♥
-Amanda-
What recipes would you like to make dairy-free?
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- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups Silk Unsweetened Almond Milk
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- Optional toppings - granola, banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles
- Combine the sugar, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.
- Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)
- Heat saucepan over medium-low heat.
- Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.
- After about 10 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.
- Remove from heat and whisk in peanut butter & vanilla extract until creamy & combined.
- Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.
- Sprinkle or layer with toppings if desired.
- NOTE - I layered this pudding recipe with chocolate pudding - recipe follows.
- ½ cup granulated sugar
- ⅓ cup cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups Silk Unsweetened Almond Milk
- 2 teaspoons vanilla extract
- Optional toppings - granola, banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles
- Combine the sugar, cocoa powder, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.
- Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)
- Heat saucepan over medium heat.
- Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.
- After about 5 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.
- Remove from heat and whisk in vanilla extract until creamy & combined.
- Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.
- Sprinkle or layer with toppings if desired.
- NOTE - I layered this pudding recipe with peanut butter pudding - recipe is prior.
I found Silk Almondmilk 96oz Unsweetened Original in the dairy section at my local Walmart!
This sounds amazing! Chocolate and peanut butter are one of my favorite combinations. Can’t wait to pick up a Silk 96oz Unsweetend Almond Milk and make this recipe! #client
Both desserts look amazing. I have never tried Silk Almond milk. I will have to give it a try.
Chocolate and peanut butter are my favorite food. It is an amazing combination. Your recipe is very detailed.
Thanks for your posting Amanda, and I will give it a try.
Thanks so much Vivian. I hope you enjoy it!