Did you all have a nice Christmas? I did, I had a lovely couple of days. And with enough free time on my hands even now, I decided to make another batch of my favourite healthy chocolate pudding. With peanut butter this time!
As it is right after the holidays, I know you might feel a bit sick of all the chocolate. At least, I have eaten much, much more sweets over the past days than I usually do. But as this pudding is rather healthy and you can adjust the sweetness to your own taste, I actually really like it as a dessert or fancy snack. Even now.
And I think this is just the perfect thing to serve on New Year’s Eve. Not too heavy, but still very creamy and comforting. And best of all, it can be vegan and is very easy and quick to make. So whether you go and make the pudding this instant, or keep the recipe for a later day, you really have to try it!
Healthy Chocolate Pudding with Peanut Butter (makes two large servings or three normal ones)
What you will need:
- 1 cup of milk of your choice (you can sub with water to save calories, but that makes it a bit less creamy)
- A pinch of salt
- 1/8 cup of unsweetened cocoa powder
- 1/8 cup of honey/maple syrup or sugar (I have so far only used honey, but feel free to try another sweetener, I’d love to hear how that turns out)
- 1,5 tablespoon of cornstarch (maïzena, for my Dutch readers)
- ¼ cup of milk or water
- Two drops of pure vanilla extract
- Two tablespoons of peanut butter
- Mix 1 cup of milk with the salt, cocoa powder and honey in a small saucepan. Put it on the stove to warm up.
- Meanwhile, in a small bowl, mix the cornstarch with the other ¼ cup of milk/water. Add this to the cocoa mixture once that is warm.
- Now bring the whole to a boil and let it cook for two minutes while stirring constantly.
- Then turn down the heat to a simmer and cook for another minute.
- Turn off the heat and mix in the vanilla and peanut butter. Depending on the consistency of your peanut butter, this might take some thorough stirring.
- If it is all mixed well, pour the chocolate mixture into small bowls, trays, glasses, whatever you want. Cover the trays and place them in the fridge to set. You should be able to eat them in a few hours, but they will keep for at least 24 hours.