February 22, 2019
Peanut Pudding with Shaved Chocolate

Peanut Pudding with Shaved Chocolate

by Berkeley Wellness  

Though many dessert puddings get their firmness from ingredients high in saturated fat (such as cream and eggs), this satisfying combination of peanuts and chocolate is based on soy milk and gets its creamy texture from gelatin, which has no fat at all. The fat in the pudding is largely unsaturated, with only 4 percent of the calories coming from saturated fat.

Timing alert: The pudding needs to chill for about 4 hours.


  • 4 cups unflavored soy milk or fat-free dairy milk
  • ½ cup packed light brown sugar
  • 3 tablespoons creamy peanut butter
  • ½ teaspoon dark sesame oil
  • ¼ teaspoon salt
  • 1 envelope plus ¾ teaspoon unflavored gelatin
  • ¼ teaspoon almond extract
  • ½ ounce (½ square) semi-sweet chocolate, grated
  • ¼ cup dry-roasted salted peanuts, coarsely chopped


  1. In a medium saucepan, combine 3 cups of the soy milk, the brown sugar, peanut butter, sesame oil, and salt. Bring to a simmer over medium heat.
  2. Meanwhile, in a measuring cup, sprinkle the gelatin over the remaining 1 cup soy milk. Let stand until softened, about 2 minutes.
  3. Stir the softened gelatin into the soy-peanut butter mixture and cook until the gelatin has dissolved, about 1 minute. Remove from the heat and stir in the almond extract.
  4. Pour the pudding into six 6-ounce custard cups and let cool to room temperature. Refrigerate until set, about 4 hours. Just before serving, sprinkle the grated chocolate and peanuts on top.
Makes 6 servings.

Nutrition per serving: 250 calories, 10g total fat (2g saturated), 1g dietary fiber, 31g carbohydrate, 11g protein, 250mg sodium.

A good source of: magnesium, potassium.

Also see Cooking with Soy Foods: 12 Recipe Ideas.