Simple recipe for baked peanut butter pudding that is sweetened with fruit for a fast and nutritious treat (uses up leftover egg whites too!).
Kids love pudding, and they also love peanut butter, so why not combine them into a nutritious treat that you can make in a jiffy for the lunchbox or healthy snacks?
I devised this soufflé-like pudding a few weeks ago when I had numerous leftover egg whites to use up from making a couple quarts of ice cream for a weekend party.
It turned out amazing and has been a regular feature on the menu since then.
Not a peanut butter fan?
In that case, I suggest this same recipe, substituting sesame seed butter (tahini). This delicious alternative is lighter than the peanut butter version and is suggested for those with any peanut or nut butter allergies.
One of the best features of this recipe is that it is ready in only 15 minutes of baking time!
I personally prefer eating it after briefly cooling on the counter after baking, while the pudding is still warm.
If you don’t have date syrup on hand, do not substitute honey.
Cooking honey destroys all its beneficial properties and makes it quite mucous-forming according to Ayurvedic tradition. Raw honey is only to be used in unheated dishes!
You may substitute sucanat, coconut sugar, or even maple syrup, but these natural sweeteners are more difficult to digest than a fruit-based sweetener like date syrup.
I hope you enjoy it 🙂
Baked Peanut Butter Pudding
Simple recipe for baked peanut butter pudding that is sweetened with fruit for a fast and nutritious treat (uses up leftover egg whites too!).
Ingredients
- 1/2 cup creamy peanut butter preferably organic and sugar-free
- 4 egg whites
- 1 tsp vanilla extract
- 3 Tbsp whole milk
- 3 Tbsp date syrup
- 1 pinch sea salt enhances flavor
- butter
Instructions
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Preheat oven to 350°F/ 175°C.
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Lightly grease four (4-ounce) ramekins with butter to prevent sticking.
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Blend peanut butter, milk, vanilla, date syrup, and sea salt in a clean, dry bowl until well mixed. Set aside.
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Whip egg whites in a separate bowl with a hand mixer until stiff peaks form (about 3-5 minutes).
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Pour whipped egg whites into the bowl with the peanut butter mixture. Gently fold with a large serving spoon until just blended. Do not overmix to preserve the airiness of the pudding.
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Fill the four ramekins evenly with the peanut butter pudding mixture allowing a bit of space at the tip for slight expansion during baking.
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Bake for 15 minutes or until the pudding is puffed and lightly golden on top. Avoid overbaking, or the pudding will be too dry.
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Remove ramekins from the oven and let cool for 10 minutes.
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Serve warm for a soufflé-like consistency or chill for an hour or more in the refrigerator for a firmer, custard-like texture. Garnish with a drizzle of honey if desired.
Do you recommend roasted or raw tahini?
Actually, raw sprouted tahini is best. This source is great. https://www.bluemountainorganics.com/stone-ground-organic-sprouted-tahini-sesame-seed-butter.html
However, if you cannot find it where you live, I suggest dry roasted tahini as acceptable. This brand is from a small, employee owned company (I spend as little as possible with Big Food companies). https://www.azurestandard.com/shop/product/food/nut-butters/sesame-tahini/roasted/tahini-butter-unsweetened-salt-free-organic/11143?package=NB135&a_aid=d6064a49d1
Thank you for the tahini substitution! This looks amazing!