Low FODMAP Dark Chocolate Peanut Butter Pudding
Low FODMAP Dark Chocolate Peanut Butter Pudding is made with lactose-free milk, chopped dark chocolate, and creamy peanut butter for a richly decadent dessert.
Servings 4 people
Ingredients
- 1/3 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 cups lactose-free milk (I used 1%)
- 60 grams chopped dark chocolate (about 1/3 cup)
- 1/4 cup creamy peanut butter (I use Jif)
- 1/2 teaspoon vanilla extract
For serving:
- Whipped cream
- Chopped dry-roasted peanuts
Instructions
- Whisk together the sugar, cornstarch, cocoa powder, and salt in the bottom of a large saucepan until there are very few clumps.
- Stir in the milk. Cook over medium heat, stirring occasionally, just until mixture starts to boil. Continue to cook, stirring constantly, until thickened, about two minutes.
- Remove from heat and stir in the dark chocolate, peanut butter, and vanilla. Stir until chocolate is melted and peanut butter is completely incorporated.
- Pour into 4 serving dishes. Cool briefly and serve warm or cover and chill for several hours. (To prevent film from forming on top, place plastic wrap directly on the surface of each pudding serving.) Pudding will thicken more as it cools.
- Serve topped with whipped cream and dry-roasted peanuts if desired.