These lovely no-bake cups come together quickly with basic ingredients and can be made well in advance. The creamy peanut butter custard gives way to a rich chocolate bottom. They are creamy and decadent without being overly rich—perfect with a cup of coffee or tea.
1/4 cup non-dairy semisweet chocolate chips
1 teaspoon non-dairy margarine or coconut oil (see note)
3 tablespoons non-dairy milk of choice
1 (12.3-ounce) package silken tofu
1/3 cup natural creamy peanut butter
1/2 to 1/3 cup sifted powdered sugar, to taste
1/2 teaspoon vanilla extract
non-dairy semisweet chocolate chips and/or salted peanuts, for garnish (optional)
Makes 6 cream cups
DIRECTIONS
Set out six 4-ounce canning jars. In a small microwave-safe bowl, melt the chocolate chips, margarine or coconut oil, and milk in the microwave in 10 second increments, stirring every 15 seconds, until smooth. Divide the chocolate mixture among the jars, coating the bottoms (about 1 tablespoon per jar).
In a food processor or blender, combine the tofu and peanut butter, scraping the sides down as needed, until smooth. Add the powdered sugar and vanilla, starting with 1/2 cup sugar and adding more until you reach your desired sweetness.
Divide the peanut butter mousse among the jars (about 1/3 cup per jar). If desired, top with additional chocolate chips or peanuts to garnish, then screw on the lids. Refrigerate for at least 30 minutes before serving. These keep in the fridge for up to 4 days.
NOTE: If you use the coconut oil, the chocolate will get firmer in the fridge the longer it chills. If you want it to soften, just let the pudding come to room temperature for a few minutes before serving.