Fudge-y chocolate pudding with no dyes or additives, less sugar and added wholesome ingredients: eggs, cocoa, peanut butter and milk.
Years ago, (before I originally posted this recipe) while we were enjoying the luscious, smooth chocolate pudding I told my husband that I should probably post the recipe since I hardly had any sweet recipes. He laughed in response. While he was laughing I was formulating my response…
- Hey! Dietitians enjoy dessert, too!
- This dessert has redeeming qualities: cocoa! eggs! peanut butter! milk!
But instead of turning on the defences, I just asked what he thought was so funny.
His response?
“I’d hardly call this a recipe…”
At this point I couldn’t hold back. I was about to burst out in defence of my cooking, but he continued,
“Step 1: add peanut butter to chocolate pudding”
Then I started to laugh because I realized what he was thinking… oh my dear, sweet, clueless-in-the-kitchen husband thought I had simply added peanut butter to a box of instant chocolate pudding 🙂
Why This Chocolate Pudding is a Smart Choice
If you’re trying to eat healthier, this pudding gives you flavour and health all in one! This recipe is much more than your average box of instant chocolate pudding. It has wholesome qualities like eggs, cocoa, and peanut butter that you won’t find in a box of pudding! You also won’t find food dyes, which are in a box of instant pudding. Additionally, while it’s nice and sweet, it’s not dripping with sugar like most chocolate pudding recipes.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
Chocolate Pudding with Peanut Butter
Ingredients
- ⅓ cup sugar
- 2 tbsp cornstarch
- ⅓ cup cocoa
- ¼ tsp salt
- 2 cups milk
- 2 eggs
- 1 tsp vanilla
- 2 tbsp butter
- ½ to ⅔ cup peanut butter
Instructions
- In a medium sized saucepan, combine the sugar, cornstarch, cocoa, and salt.
- Add a little bit of the milk (about ¼ cup) and whisk until a paste forms.
- Slowly add the rest of the milk, whisking well in between additions.
- Whisk in the eggs and heat over medium heat.
- As it heats, whisk, whisk whisk the milk mixture.. Don’t stop whisking!
- Remove from heat and add in the vanilla, butter, and ½ cup of peanut butter. Take a taste. Does it taste peanut buttery enough for you? If yes, then you’re done. If not, add a bit more peanut butter until it meets your peanut butter satisfaction.
Notes
- This pudding tastes delicious either hot or cold!
Yay-ya! That’s some goooood pudding!
Glad you enjoyed it!
Wow, this recipe is a dream come true for chocolate and peanut butter lovers, The combination of rich cocoa and creamy peanut butter sounds absolutely irresistible, making it the perfect treat for satisfying sweet cravings. I love that you’ve taken a classic indulgence and turned it into a healthier alternative without compromising on flavor or texture. The detailed step-by-step instructions make it so easy to follow, even for those who may not be confident in the kitchen. Plus, the use of wholesome ingredients adds to the appeal, making it a guilt-free dessert option. I can already imagine how deliciously smooth and velvety this pudding must be! Definitely adding this to my must-try list—thank you for sharing such a fantastic recipe.
Rich Great dark chocolate flavor and not overly sweet, definitely not a milk chocolate flavor. ! I tripled the recipe and got 2 scant 9 in pies,would make an 8 in ok.
Thanks for your feedback!
Too bitter didn’t like
Thank you for your honest reply. I should maybe make mention that I have a low sweetness tolerance 🙂
We made it this evening for our company. We have made this quite a few times when we have company over as we usually have all these ingredients in the house. Was delicious as always.
Awesome! It’s so nice to have a go-to dessert that contains ingredients you usually have on hand!
So, it tastes excellent just like I knew it would. Claire helped me make it. I proved that I watched pot can actually boil. However, I can’t seem to prove that a pot with milk and cornstarch mixture can thicken properly on my stove. I have success in my microwave but never on my stove it seems. (I have proven that I can burn milk heated on my stove almost every single time. It helped to have Claire with me today because we were diligent whisk-ers, and avoided the burnt milk blues!) I may have to adapt this recipe for the microwave if I want thick pudding. For today, it made an amazing ice cream sauce!
Sorry it didn’t turn out as pudding but… ice cream sauce isn’t such a bad thing to end up with either!
Just found out I’m not allergic to peanut butter anymore! Can’t wait to try out this pudding as I’m now eating peanut butter non stop…aaand it isn’t instant, another plus!
Woo hoo! I would cry for a very long time if I found out that peanuts had to be banned in my house. So glad you can eat it!
I’m in!!! I loved the preamble. I also loved that it was a smart choice. For those naughty ones of us who have peanut butter that is already sweetened, would you cut down on the sugar? I just can’t get myself to buy the natural peanut butter. But you might be pleased to know, that since your post a while back, I’ve been slowly cutting back on my tea-sweetening addiction.
Indulge Robyn! Go full sugar! Or… cut out about 1 tbsp, which would be hard to calculate. It would be about 1/4 cup plus 2 tsp.
(oh, and we often have the sweetened pb in the house… the Menno in my can’t resist when it’s $5.49 for 2 kg at Costco!)