Vegan Chocolate Peanut Butter Pot de Creme

5 from 1 review

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.


  • 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.


  1. 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.
  2. Add your chocolate mixture to your blender and add your milk, silken tofu, vanilla extract, and salt, and blend until completely smooth.
  3. 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.
  4. 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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