Choconut Pudding

Cocoa and Peanut Powder…I’m Onto Something!

This is a creamy, low-calorie, and vegan pudding; almost as rich as a mousse. Introducing peanut powder! A low-calorie extract of roasted peanuts that boosts flavor.

Agar is very inexpensive

I’ve been biding my pandemic time working out simple puddings from common juices, fruits, and pantry goods. I call them Pantry Puddings. So many more to come!

For one of the thickeners I prefer to use agar [or agar-agar]—composed of powdered seaweed. It replaces traditional gelatin. Find at international stores.

The agar creates the structure and corn starch makes it creamy.

One of the unique benefits of agar—you can readjust the pudding’s consistency. When cooled if pudding is too thick or too thin, reheat and add more milk or more mix—then reheat and cool.

INGREDIENTS: I love to use oat milk. My very favorite, Chobani’s Plain Extra Creamy [avoid thin plant milks, like rice]

  • milk – oat or other non-dairy, 2 cups [use thick style]
    • peanut powder – 3 TBS
    • cocoa powder – 2 TBS
    • sugar – 3 TBS
    • corn starch – 3 TBS
    • agar powder – 1/2 tsp
    • salt – pinch
  • vanilla extract – 1 tsp
  • Nutella – 2 TBS [opt.] blended off heat into the hot pudding.


  1. Mix the dry ingredients in a 2 quart pot
  2. Slow drizzle in milk while stirring, to prevent lumps
  3. Bring to a full simmer while occasionally stirring, simmer for about a minute
  4. Stir in the vanilla off the heat
  5. Pour into a serving bowl or individual ramekins and cool
  6. Refrigerate until well chilled.

TOPPINGS: Any and all the following will add beautiful accents!

  • Nutella – warm and then drizzle over the cooled pudding [pictured above]
  • pistachios
  • bittersweet chocolate niblets
  • crumbled oatmeal raisin cookies
  • whipped cream or Greek yogurt


MAKE A PUDDING PIE! Use a fully baked pie crust of choice and fill with warmed Choconut Pudding and then chill.

No Bake Crust: Use any crisp cookie of choice

  • graham crackers – 1-1/2 cups, crumbled
  • butter – 4 TBS, melted and cooled
  1. Break up cookies and place in food processor and create a fine crumb
  2. Add in the butter to form a crumbly dough
  3. Lightly oil a 9-inch pie pan and add crumb mixture, then press and smooth out using a fork and your hand. Compact well including the sides. Refrigerate for at least an hour. 
  4. Add warm pudding mixture then chill completely

ICE BOX PIE VERSION: after Step 4, place the pie in the freezer for at least two hours.

Served with Greek Yogurt, Honey, Nutella, and Pistachios

2022 Recipe by B. Hettig

3 thoughts on “Choconut Pudding

  1. I wanted to test this recipe using gelatin powder, instead of agar, but it was impossible to fine during the pandemic!


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