Chocolate Peanut Butter Pudding

Categories:

Puddings, Mousses & Custards
Brunch
Desserts
Snacks
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Dark Brown Sugar

Turn a few simple ingredients into an indulgent, layered dessert! Perfectly smooth and creamy, it’s topped with a rich chocolate layer that hardens into a delightful shell that brings together bold peanut butter flavour and silky chocolate in every bite. Garnish with peanuts and flaky sea salt, and voila!

Prep Time
10 minutes
4 hours (or overnight) chilling time
Cook Time
2–5 minutes
Close-up of creamy chocolate peanut butter pudding in a glass jar, topped with a glossy chocolate layer and chopped peanuts. A golden spoon rests inside, revealing the smooth and indulgent texture beneath the chocolate shell. Crumbled peanuts are scattered on the light gray surface.
Ingredients Equipment

Food processor OR blender OR a large bowl with an immersion blender

Scale OR dry measuring cups

Measuring spoons

Spatula

Dessert glasses or dishes x4 (OR x 6)

Plastic wrap

Small pot

Small heatproof bowl

Heatproof spatula

Servings
2⅔ cups / 667 ml
  • 2 cups (1 container / 500 g) cottage cheese, full-fat
  • ½ cup (125 ml / 139 g) smooth peanut butter
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
  • 2 tbsp (12 g) cocoa powder
  • 1 tbsp (15 ml) pure vanilla extract
For the chocolate layer:
  • ½ cup (85 g) dark chocolate, finely chopped
  • 7 tsp (30 g) coconut oil
Garnishes (optional):
  • Peanuts
  • Flaky salt
Instructions
For the peanut butter pudding:

Step 1

In a food processor, add the cottage cheese and process until smooth and creamy.

Step 2

Add the peanut butter, Redpath® Dark Brown Sugar, cocoa powder, and vanilla extract. Blend until smooth and well combined.

Step 3

Divide the mixture into 4 or 6 glasses. Cover and place in the fridge to chill and firm up; at least 4 hours.

For the chocolate layer:

Step 1

Add about an inch or two of water to a small pot and bring to a simmer. Lower heat to low.

Step 2

Place the chopped chocolate and coconut oil in a small heatproof bowl.

Step 3

Place the bowl over the pot of simmering water, ensuring the bottom of the bowl does not touch the water.

Step 4

With a heatproof spatula stir until chocolate and coconut oil is completely smooth. Remove from heat, wiping the bottom of the bowl of any condensation.

Step 5

Allow the chocolate to cool slightly; about 10 minutes. Spoon 1 to 2 tablespoons of the chocolate on top of the chilled peanut butter pudding.

Step 6

Sprinkle the chocolate layer with peanuts and flaky salt before the chocolate hardens, if desired.

Step 7

If necessary, place puddings into the fridge for a few minutes to harden the chocolate layer.

Three servings of chocolate peanut butter pudding in glass jars, topped with a glossy chocolate layer and chopped peanuts. One jar is partially eaten, showing the creamy interior, with a golden spoon resting inside. The jars are placed on a neutral round tray, accompanied by a small dish of chopped peanuts, set against a red background.
Chef's Tips

*A natural, no-sugar-added smooth peanut butter can be substituted. You may need to add a tablespoon or more Redpath® Dark Brown Sugar when blending. Taste before transferring into the dessert glasses.

*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be substituted for the Redpath® Dark Brown Sugar. Using either will result in a lighter or darker pudding with more subtle caramel notes if replaced with the Golden Yellow Sugar and more complex earthy notes with the Demerara Style Sugar.

Puddings, Mousse & Custards