Step 1

Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

Step 2

Divide between 6 small serving glasses (as original recipe is written), cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

Step 3

Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

Step 4

Leftovers will keep in the fridge up to a few days, though best when fresh.