Chocolate Peanut Butter Parfaits

Name: Chocolate Peanut Butter Parfaits
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 package (305 g) silken tofu, drained; 3 tablespoons pure maple syrup; ¼ cup Plant Strong Oat Walnut Milk, plus more as needed; 2 tablespoons unsweetened cocoa powder; 2 ounces (55–60 g) dark chocolate, melted; 1 teaspoon vanilla extract; 1 package (305 g) silken tofu, drained; 3 tbsp powdered peanut butter; 3 tablespoons pure maple syrup; ¼ cup Plant Strong Oat Walnut Milk, plus more as needed; 1 teaspoon vanilla extract; 1 package (305 g) silken tofu, drained; ⅓ cup natural creamy peanut butter; 2–3 tablespoons pure maple syrup; ¼ cup Plant Strong Oat Walnut Milk, plus more as needed; 1 teaspoon vanilla extract; 1 cup Plant Strong Chocolate Granola

October 1, 2026

Chocolate and peanut butter are a classic combination, and these Chocolate Peanut Butter Parfaits turn them into a simple dessert made with real ingredients. Thick chocolate tofu pudding and creamy peanut butter tofu pudding are layered with Plant Strong Chocolate Granola for a mix of rich, creamy, and crunchy textures in every spoonful.

Silken tofu gives both puddings their smooth, mousse-like consistency while also providing a source of protein. The chocolate layer gets its deep flavor from both cocoa powder and dark chocolate, while the peanut butter layer can be made with either powdered peanut butter or natural peanut butter depending on what you have on hand. Plant Strong Oat Walnut Milk helps everything blend until creamy, and Chocolate Granola adds whole-grain crunch between the layers.

Make the puddings ahead and keep them chilled until you’re ready to assemble. Layer everything into individual glasses for an easy dessert that looks impressive without requiring much work.

Chocolate Peanut Butter Parfaits

Plant Strong Team

Servings

4

Prep Time

20 minutes

Cuisine

American

Ingredients

For the chocolate tofu pudding

1 package (305 g) silken tofu, drained
3 tablespoons pure maple syrup
¼ cup Plant Strong Oat Walnut Milk, plus more as needed
2 tablespoons unsweetened cocoa powder
2 ounces (55–60 g) dark chocolate, melted
1 teaspoon vanilla extract

For the peanut butter pudding

Using powdered peanut butter

1 package (305 g) silken tofu, drained
3 tbsp powdered peanut butter
3 tablespoons pure maple syrup
¼ cup Plant Strong Oat Walnut Milk, plus more as needed
1 teaspoon vanilla extract

Using natural peanut butter

1 package (305 g) silken tofu, drained
⅓ cup natural creamy peanut butter
2–3 tablespoons pure maple syrup
¼ cup Plant Strong Oat Walnut Milk, plus more as needed
1 teaspoon vanilla extract

For assembly

1 cup Plant Strong Chocolate Granola

Directions

Place the dark chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 15-second intervals, stirring between each, until almost completely melted. Continue stirring until smooth. Set aside to cool slightly while you prepare the remaining ingredients.
To make the Chocolate Tofu Pudding, add the silken tofu, maple syrup, Oat Walnut Milk, cocoa powder, and vanilla to a high-speed blender or food processor. Blend until smooth, stopping to scrape down the sides as needed.
With the blender running on low, add the melted chocolate and continue blending until completely incorporated and the pudding is smooth and creamy. If necessary, add additional Oat Walnut Milk 1 tablespoon at a time until the mixture blends easily. Keep the pudding thick enough to hold its shape in the parfait.
Transfer the Chocolate Tofu Pudding to a container and refrigerate while you prepare the peanut butter layer.
To make the Peanut Butter Tofu Pudding, add the silken tofu, powdered peanut butter, maple syrup, Oat Walnut Milk, and vanilla to a clean blender or food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. If the pudding is too thick to blend, add additional Oat Walnut Milk 1 tablespoon at a time.
If using natural peanut butter instead, blend the silken tofu, peanut butter, 2 tablespoons maple syrup, Oat Walnut Milk, and vanilla until smooth. Taste and add the remaining tablespoon of maple syrup if desired.
Refrigerate both puddings for approximately 30 minutes, or until chilled and thickened. The chocolate pudding will become firmer as the melted chocolate cools.
Assemble the parfaits. Divide approximately half of the Chocolate Tofu Pudding among four glasses. Add a layer of Peanut Butter Tofu Pudding, followed by a layer of Chocolate Granola.
Repeat with the remaining chocolate and peanut butter puddings. Finish each parfait with Plant Strong Chocolate Granola.
Serve immediately after assembling for the crunchiest granola, or refrigerate the puddings separately and assemble just before serving.