Peanut Butter Pudding Vegan Food

VEGAN PEANUT BUTTER-CHOCOLATE PUDDING

Steps:

• Whisk together cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Slowly pour in 1/4 of the chocolate-flavored almond milk; whisk to combine. Turn heat to medium-high. Pour in remaining almond milk and continue whisking until mixture has thickened, about 8 minutes. Stir in almond extract and peanut butter flavoring.
• Remove from heat. Allow to cool before serving, at least 1 hour.

PEANUT BUTTER PUDDING

Steps:

• Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
• Stir constantly.
• Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
• Cool; times do not include refrigeration time.

PEANUT BUTTER PUDDING (VEGAN)

Steps:

• In food processor or blender, combine all ingredients and process until smooth and creamy.
• Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving.

BANANA & PEANUT BUTTER ICE CREAM (OR PUDDING!) (VEGAN)

Steps:

• Bring 3 cups soy or rice milk and the sugar to a simmer over low heat in medium saucepan, stirring frequently.
• While heating this mixture, mix the remaining milk with the cornstarch until all the lumps are dissolved.
• Once mixture on stove comes to a simmer, add in peanut butter. Stir until dissolved. Then add cornstarch mixture.
• Continue heating mixture over medium heat, stirring constantly, until it thickens.
• Remove from heat. Stir in the vanilla and coconut flavorings.
• Transfer to 8 X 8 pan and cool completely.
• If eating as pudding, stir in bananas and enjoy.
• For ice cream, pour into ice cream machine and freeze according to manufacturer's instructions.
• Once ice cream is firming up, pour in bananas and continue freezing. For harder ice cream, freeze in the freezer before eating.