Creamy Chocolate Pudding with Butterfinger Topping
This Creamy Chocolate Pudding with Butterfinger Topping is like no other! The secret to it's delightful flavor----banana, which adds a nice creaminess and subtle balance of sweetness to this recipe. Plus, this pudding is easy to whip up and does not include any eggs unlike other traditional pudding recipes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Calories: 3929kcal
- ¼ cup pure cane sugar
- 3 Tbsps cornstarch
- pinch of sea salt
- 2 cups coconut milk (You can also use your favorite non-dairy milk)
- ¾ cups organic heavy cream
- 1 tablespoon unsalted butter
- 1 cup semi-sweet chocolate chips
- ½ cup banana puree
- 1 teaspoon vanilla extract
For the Toping:
- ¾ cup Butterfinger baking bits
To start, add the pure cane sugar, cornstarch, and sea salt in a small pot and whisk ingredients together. Heat over medium-high heat and slowly add the coconut milk in while whisking a bit more, until well incorporated.
Now, stir in the heavy cream and unsalted butter, continuing to whisk until butter is melted and mixture thickens. Remove mixture form heat and gently stir in the chocolate chips, using a spatula.
Soon after, add the vanilla extract and pureed banana, stirring until fully combined. Let it cool for a few minutes, about 10 minutes before serving.
To serve, spoon pudding into prepped jars or bowls and top with 1-2 Tbsps of Butterfinger bits. Bon Appetite!
Calories: 3929kcal | Carbohydrates: 326g | Protein: 37g | Fat: 288g | Saturated Fat: 198g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 436mg | Potassium: 3072mg | Fiber: 24g | Sugar: 212g | Vitamin A: 3140IU | Vitamin C: 12mg | Calcium: 401mg | Iron: 31mg