Choco Peanut Butter Layer Pudding

This dessert tastes so deliciously rich and chocolatey, not only that but it also looks impressive and, best of all, definitely gives you your chocolate fix, without a morsel of chocolate passing your lips!

Silken tofu is a softer, silkier tofu, which gives the pudding it’s creamy consistency.  It doesn’t have a strong or much flavour at all, so allows the cacao and peanut butter to take over and do the talking in that department!  Give it a go!



  • 350g Packet silken tofu
  • 1 Tbsp cacao powder
  • 1Tbsp Peanut butter
  • 1 Tbsp maple syrup
  • 1/2 Tsp vanilla essence

For the base

  • 1 Cup Pecans
  • 1/2 Cup Medjool dates (de-stoned)
  • 1 Tsp Cacao powder
  • Pinch Salt


  1. In a blender, blend together the pecans, medjool dates, 1 tsp cacao powder and a pinch of salt until the nuts have broken down and all ingredients are mixed together.
  2. Arrange the small cups you are serving the dessert in and place the walnut-date mixture in each one, flattening them down to make a base.
  3. Place the cups into the freezer for around 15 minutes to firm up.
  4. Meanwhile,  blend the tofu, cacao powder, vanilla essence, peanut butter and maple syrup until it is smooth and a creamy consistency.
  5. Pour this mixture on top of the walnut base.
  6. Place the dessert pots in the fridge to set, they should be left at least 2 hours before serving.
  7. After 2 hours, remove from fridge and eat, eat, eat!!



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