Oh my, did I struggle with what to name this recipe.
It’s thicker than a pudding, creamier than a mousse, and less gelatinous than a custard.
So I went with pot de creme, which Wikipedia says means, “‘pot of custard’ or ‘pot of cream’, which also refers to the porcelain cups in which the dessert is served.”
Technically, I served this recipe in some jars. But “jars de creme” doesn’t quite have the same ring to it, you know?
Regardless of what you want to call this recipe, I highly recommend you call it something. Preferably as you’re making it or eating it because WOW. Wow wow wow.
Decadent is the only real adjective to use when describing this. And maybe rich. And potentially drop-dead delicious.
It’s incredibly creamy and delightfully thick, so a little bit goes a long way. Even though I styled these in cute little mason jars, the real way I ended up enjoying it is straight from a container in the fridge via small spoonfuls throughout the day.
It’s exactly what I love in a dessert –– it’s substantial (i.e. you feel like you’re actually eating something!) yet a bit more refined than a cookie or brownie (no shade, just a bit more special!).
If you’re familiar with this peppermint pie or this biscoff mocha pie, you’re already one step ahead! The fillings of those pies and this recipe are pretty much one in the same.
Of course, we’re making a few adjustments:
- Vanilla extract instead of peppermint extract
- Peanut butter instead of almond butter
- No crust!
But all in all, that’s pretty much it!
I love this recipe because it comes together so quickly. You can be from craving to eating in just about an hour (and that includes the chill time, my friend!), and it’s made in a blender.
You’ll just add some melted chocolate and peanut butter to your blender along with silken tofu, some plant milk, vanilla, and a pinch of salt. Can you believe that’s it?!
I’ve never really been one to put beans or weird ingredients into desserts, but man. The silken tofu lightens this mixture up just enough to keep it airy, yet dense. I’m a convert!
As for serving, like I said, all I need is a spoon! That said, a little vegan whipped cream and fresh fruit doesn’t hurt either.
Enjoy, friends! You’re gonna love this one.Print
Vegan Chocolate Peanut Butter Pot de Creme
Rich, decadent, creamy… these are just a few words to describe this vegan recipe! I love serving it with fresh fruit and vegan whipped cream.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4-6 small servings**
- Category: Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegan
- 6 ounces vegan dark or semi-sweet chocolate chips*
- 1/4 cup peanut butter
- 1/4 cup unsweetened almond milk
- 6 ounces silken tofu
- splash vanilla extract
- pinch salt
- For topping: vegan whipped cream, fresh fruit, cookie crumbs, shaved chocolate, etc.
- In a medium microwave-safe bowl, add your chocolate chips and peanut butter. Microwave in 30-second bursts, mixing at the end of each burst, until creamy and completely melted.
- Add your chocolate mixture to your blender and add your milk, silken tofu, vanilla extract, and salt, and blend until completely smooth.
- Pour into your serving vessel of choice (or just into a small container), and place in the fridge to set for at least 1 hour.
- Serve with vegan whipped cream, fresh fruit, cookie crumbs, shaved chocolate, or your favorite topper!
*I used semi-sweet, but feel free to use dark if you’d prefer an even richer pie!
**This recipe is RICH, so the number of servings reflect the fact that you probably won’t need a giant serving to be satisfied. That said, the serving size (and, therefore, number of servings) is completely up to you.
Keywords: vegan pudding, chocolate peanut butter desserts, vegan dessert
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Claudia Jones says
loving all you recipes. question on this Vegan Chocolate Peanut Butter Pot de Creme – what can you use to in place of tofo.
sorry just not a fan of it.. I would love to try this recipe for my snack cravings. thank you.
Another Fooduzzi success! I didn’t know tofu could turn into something so rich and luscious. I’ve made it with sunflower seed butter too, and it’s equally delicious :)