Chocolate Peanut Butter Pudding Cups
Gluten-Free
Makes 6 small cups
The Holiday Season is in full swing with delicious shortbreads, cut out cookies, gingerbread and peppermint on the mind. To give you a break from the oven, we created these no-bake Chocolate Peanut Butter Pudding Cups (adapted from Carolina Gelen) for a chilled sweet treat perfect for sharing with friends and family.
INGREDIENTS
Chocolate Ganache
150 grams (5oz) dark chocolate, cut into chunks
150 grams (5 oz) dairy free heavy whipping cream (sub regular whipping cream)
Peanut Butter Pudding
226 grams (8oz) vegan cream cheese (sub regular cream cheese), room temperature
220 grams (3/4 cup) peanut butter, room temperature
120 grams (1/2 cup) dairy free heavy whipping cream (sub regular heavy whipping cream)
1/2 teaspoon sea salt
1/2 cup Purely Elizabeth Chocolate Peanut Butter Ancient Grain Granola (broken up into smaller pieces)
Maldon Sea Salt for topping (optional)
DIRECTIONS
1. For the ganache, combine the chocolate and heavy cream in a microwave-proof bowl. Microwave at 20 second intervals, for 1 minute total. Whisk until the chocolate is completely melted. Careful not to over-heat the chocolate and cream or else it will split. Alternatively, if you don't have a microwave, combine everything in a saucepan over medium heat and whisk continuously until melted. Set aside to cool while you are making the peanut butter pudding.
2. To make the pudding, add the cream cheese, peanut butter, powdered sugar and sea salt in a mixing bowl. Mix using an electric mixer, stand mixer (with whisk attachment), or hand whisk until combined.
3. Pour the cream over the mixture. Whip for 3-4 minutes, or until the mixture looks light. Taste and add more powdered sugar if needed.
4. Pipe the peanut butter pudding in to 6 to 8 small serving cups (2.5oz glasses)
5. Crumble the granola over the mousse, then pour the cooled ganache over the top. This can be served right away, or chill in the refrigerator for about an hour.
6. After taking the cups out of the refrigerator, allow them to sit at room temperature for around 10 minutes. before serving to allow the mousse to soften.
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