Pudding - Peanut Butter-Chocolate Marble Pudding - Forks over Knives

By PamCallan

A rich swirl of dark chocolate adds sweet intensity to this cool peanut butter pudding.
From Darshana Thacker

Ingredients

• 4 cups unsweetened plant milk, such as almond, soy, coconut, or rice
• 1 1/2 tsp agar powder or 1 tbsp agar flakes
• 1/3 cup brown rice flour
• 1 cup date paste (see recipe separately)
• 3 Tbsp peanut butter
• 4 tsp plus 2 tsp vanilla
• 1 tsp ground cinnamon
• 3 Tbsp unsweetened cocoa powder
• 3 Tbsp maple syrup
• 10 raspberries or strawberries (optional)

Preparation

Step 1

1. In a large saucepan combine milk and agar powder. Bring to boiling; reduce heat. Simmer 10 minutes, whisking frequently.

2. Gradually whisk in rice flour. Whisk in date paste, peanut butter, 4 tsp of the vanilla, and the cinnamon. Cook 5-7 minutes or until mixture is thickened, stirring frequently. Using an immersion blender, blend until creamy. (Or transfer mixture to a blender; cover and blend until creamy)

3. Place ten 8-oz, ramekins on a rimmed tray. Pour 1/3 cup of the peanut butter mixture into each ramekin. Stir cocoa powder, maple syrup, and the remaining peanut butter mixture. Pour 2 Tbsp of the chocolate mixture into each ramekin; swirl slightly with a toothpick or chopstick to marble.

4. Chill at least 4 hours before serving. If desired, top servings with berries.