Vegan Chocolate Pudding with Peanut Butter Whipped Cream

Ingredients:

• 2 tablespoons (15 grams) cornstarch
• 1/4 cup (50 grams) sugar
• pinch of salt
• 1 1/2 cups (360 ml) non-dairy milk
• 4 ounces or about 3/4 cup (113 grams) vegan bittersweet chocolate chips
• 1/2 teaspoon pure vanilla extract For the Peanut Butter Coconut Whipped Cream
• 1 can of coconut milk (full fat), chilled overnight
• 2-3 tablespoons creamy peanut butter (If you're using natural, the no stir variety works best)
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon vegan powdered sugar
• 1/2 teaspoon agar agar powder (optional, for thickening)

Instructions:

1. In a medium saucepan, whisk together the cornstarch, sugar, and salt.
2. Pour the non-dairy milk into the saucepan in a steady stream and whisk until no clumps remain.
3. Place the saucepan over medium heat until steam starts to rise off of the mixture, stirring occasionally.
4. Turn the heat down to medium low, stirring constantly just until you see bubbles start to form and the mixture thickens (it should coat the back of a spoon).
5. Add the chocolate chips and stir constantly for an additional 2-3 minutes, until the mixture becomes thick.
6. Remove from the heat and stir in the vanilla extract.
7. Pour into one large container or individual containers and refrigerate for at least 3 hours. If you don't like pudding skin, place a layer of plastic wrap over the pudding to prevent it from forming.
8. Open the can of chilled coconut milk and scoop of the hardened white layer into a bowl.
9. Add the peanut butter and vanilla extract and beat with an electric mixer on medium speed until it becomes smooth and thick.
10. Add the powdered sugar and agar agar and beat until combined.
11. Pipe or dollop onto the chocolate pudding.

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