Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
Black Friday is here! Take 30% Off SiteWide
Meal planner Shop Now
Cooking course Shop Now
All products Shop Now
  • Prep-time: / Ready In:
  • Makes 10 puddings

A rich swirl of dark chocolate adds intensity to this cool vegan peanut butter pudding. Fiber-rich date paste and a dollop of pure maple syrup add just the right level of sweetness. New to date paste? Use our simple and delicious Date Paste recipe (note that it requires overnight soaking). Homemade date paste lasts for about a month in the refrigerator and can be used in desserts, sauces, and even Sloppy Joes.


  • 4 cups unsweetened plant milk, such as almond, soy, or rice
  • 1½ tsp. agar powder or 1 tablespoon agar flakes
  • ⅓ cup brown rice flour
  • 1 cup Date Paste
  • 3 tablespoons peanut butter
  • 6 teaspoons pure vanilla extract, divided
  • 1 tsp. ground cinnamon
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons pure maple syrup
  • 10 raspberries or strawberries (optional)


  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 teaspoons of the vanilla, and the cinnamon. Cook 5 to 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 ⅓ cup of the peanut butter mixture into each ramekin. Stir cocoa powder, maple syrup, and the remaining 2 teaspoons vanilla into the remaining peanut butter mixture. Pour 2 tablespoons 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.

Comments (1)

(4.5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Helen3 months ago
Do you want to report this comment as inappropriate?

Where do I find the nutritional profile of your recipes?

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.