Peanut Butter Chocolate Pudding

Do you like chocolate or do you LOVE chocolate? Hopefully the latter.

This peanut butter chocolate pudding recipe is thick and creamy and really hits the spot. It’s chocolate-y and peanut butter-y and heavenly.

I made this recipe way back in August and I have not been able to stop thinking about it. I’m excited to finally be sharing it on the blog.

Let’s get this chocolate!

Peanut Butter Chocolate Pudding

Servings 4


  • 1 can coconut cream or thick coconut milk
  • 1/4 cup cacao powder (sifted)
  • 1/4 cup peanut butter (smooth)
  • 4 tablespoons maple syrup
  • 1 tsp vanilla extract
  • 1 pinch chopped honey roasted peanuts (optional)
  • 1 pinch sea salt (optional)


  1. In a medium saucepan over low heat combine all of the ingredients until melted together. Chill in the refrigerator for 4-6 hours or until set. Top with chopped honey roasted peanuts or your choice of whipped cream and enjoy!



  • Do not use the Trader Joe’s coconut cream. I’m sure this cream is fine for other recipes (and normally I have zero issues with TJ’s products) however when I used it to pilot this recipe things got weird — it caused the pudding to adopt a strange curdled consistency and it separated the oils out of the peanut butter. I had to toss it out because it was just yuck. Big sad face.
  • If you like your pudding really chocolate-y up the cacao powder to 1/2 cup vs. 1/4
  • If you don’t have maple syrup on hand honey will work too.

If you make this recipe, let me know at @stayfreshfer. I’d love to see! Thank you for reading.