When it comes to desserts, my strategy is usually to keep it small and make it worth it. No cheap substitutes for the real thing will do. I’d rather have a little of something amazing than a lot of something that disappoints me. Keep that in mind when I tell you how to make this dessert!
Now, this is certainly not diet food, but it is dairy free, so if you’re trying to eliminate dairy and are missing the creaminess of chocolate pudding, this is going to amaze you. When you add the whipped “cream” made from canned coconut milk this makes my good-enough-for-card-carrying-dessert-connoisseurs list.
The secret to the dairy free pudding filling is silken tofu. Before you think I’ve lost my mind, let me tell you that I served this to an unsuspecting crowd and NO ONE could taste the tofu. I was looking for it and couldn’t taste it. That’s what happens when you add enough melted chocolate and peanut butter I guess!
I think you could chill this in little ramekins and serve as pudding if you don’t want to make it into a pie. It would also be amazing in a chocolate cookie crust…but wouldn’t anything?
Chocolate Peanut Butter Pudding Pie (Dairy Free)
2 c. dark chocolate chips, melted
1/4 c. pure maple syrup
1 pkg. silken tofu
2/3 c. creamy peanut butter
1 can full fat coconut milk
Dairy free graham cracker crust
1. Chill coconut milk overnight (or place in freezer for 30 minutes). Flip can upside down and open with can opener. Pour off liquid and scoop out solidified milk.” Beat solidified milk with a hand mixer until stiff peaks form. Chill.
1. Pour all other ingredients into a blender one at a time and blend until creamy. Pour into a graham cracker crust.
2. Refrigerate pie until firm (2-3 hours). To serve, top with dollops of whipped coconut milk in lieu of whipped cream.