Brown Sugar Pudding with Peanut Butter

Originally I had intended this pudding to only be brown sugar flavored, but when I got to the end of it all, it tasted sort of flat. So I looked around in my kitchen for something to give it a boost of flavor without totally changing the overall goal and of course once I saw peanut butter, I knew that is what I would use. Anything can be fixed with peanut butter!
Smooth and creamy pudding sweetened with brown sugar and a hint of vanilla and peanut butter. Add crunchy peanut butter for a slightly nutty texture.

Brown Sugar Pudding
2 1/4 cup oat milk, divided
2 tbl cornstarch
1 tbl ener-g egg replacer powder
1 cup organic light brown sugar
1 tsp vanilla extract
2 tbl earth balance vegan butter
2 heaping tbl unsweetened smooth peanut butter (optional)

Combine 1/4 cup oat milk, cornstarch and egg replacer in a small blender and blend until smooth and creamy. Set aside.
Combine the remaining 2 cups of oat milk and brown sugar in a small pot. Bring to a simmer and add the cornstarch mixture. Whisk continuously over medium heat until the pudding thickens, 2 -3 minutes. Remove from the heat and add vanilla and butter. Whisk until the butter has melted and add the peanut butter. Pour immediately into individual serving containers and chill to firm.

Peanut Butter Basil Truffles

Here was my train of thought-
Chocolate + Peanut Butter=awesome. Chocolate + Herbs=great. Basil+ Nuts=obvious.
Peanut Butter+ Chocolate+ Basil=?

The answer is..fantastic!
The basil is first infused into the cream to give a faint flavor to the liquid, and then very finely minced and mixed into the chocolate and peanut butter mixture. While the truffle sets to harden, the basil flavor marinates deeper into the chocolate and adds a great earthy, herbal flavor to the rich chocolate and peanut butter ganache.

Peanut Butter Basil Truffles

1/2 cup soy creamer
4 extra large (or 8 small to medium) sized basil leaves, whole
1 tbl organic sugar
12 oz semi-sweet dark chocolate chips
3/4 cup natural creamy peanut butter (if you use peanut butter with sugar in it, omit the 1 tbl of sugar)
2 tbl earth balance vegan butter
2 tbl vanilla extract
pinch of fleur de sel or kosher salt
1 tbl very finely minced fresh basil
1/2 cup roasted salted peanuts, chopped

In a small pot, combine the creamer, basil leaves and sugar and bring just to a simmer. Remove from the heat and cover with seran wrap. Let steep for 10 minutes. Remove the basil from the cream and discard.
Put the cream back on the heat and bring to a simmer. Immediately add the chocolate and remove from the heat. Stir until smooth enough to whisk, then whisk until completely smooth.
Add the peanut butter, butter, vanilla and salt. Whisk until smooth. Add the basil and combine.
Chill in the fridge until the chocolate is set and can be scooped out into balls, around 2 hours.

Use a small ice cream scoop or a spoon and form truffles. Set on parchment lined paper and chill again for 1 more hour to set up.
Roll the truffles into the chopped peanuts.
Keep in a sealed container at room temperature.