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Vegan Peanut Butter Chocolate Mousse

Laura Theodore is a popular television personality and radio host, vegan chef, compassionate cookbook author, singer and actor. Laura is the author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. She is the on-camera host, writer and co-producer of the TASTE award-winningPBS cooking show, Jazzy Vegetarian, presently available in over 85% of American households. She also hosts the weekly podcast radio show, Jazzy Vegetarian Radio, a talk/music format focusing on plant-based recipes, eco-friendly tips, celebrity interviews, and upbeat music, served up with a bit of fun on the side.

Laura has made guest appearances on ABC, NBC, CBS and FOX, and she has been featured on The Talk on CBS, Insider/Entertainment Tonight, News 4-NBC, Fox News 8, Better TV and WCBS Radio. Laura has been featured in the New York Times, New York Daily News, VegNews, Family Circle, Readers Digest, PBS Food and Healthy Aging, among many others.

A love for good food, compassion for animals and enthusiasm for great music has created a joyous life path for Laura Theodore.

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Dietary Restrictions

  • gluten_free
  • naturally_vegan


  1. Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
  2. Put the tofu, peanut butter and sugar in a blender, then add the chocolate chips. Pour in the hot nondairy milk (this will melt the chips so that they incorporate into the pudding while processing) and process until completely smooth.
  3. Spoon or pipe the mixture into tiny dessert bowls, espresso cups or wine glasses and refrigerate for 4 to 24 hours.
  4. Serve chilled.


  • ½ cup non-dairy milk (rice, hemp, or almond)
  • 1 block (14 oz) firm regular tofu, drained & cubed
  • 3 (heaping) tbsp smooth organic peanut butter
  • 1/4 cup Wholesome! Organic Powdered Sugar
    Organic Powdered Sugar
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  • 1/2 cup vegan, Fair Trade dark chocolate chips