1/2 cup salted creamy or crunchy peanut butter + more for topping
1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
Coconut whipped cream for topping (optional but recommended)
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.
Divide between 6 small serving glasses, 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.
Before serving, top with coconut whipped cream and drizzle of salted peanut butter.
Leftovers will keep in the fridge up to a few days, though best when fresh.
Nutrition information is a rough estimate for 1 of 6 servings with coconut whipped cream.