Vegan Chocolate Pudding
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Vegan Chocolate Pudding

Vegan Chocolate Pudding
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Author Veg Life Staff

Ingredients

FOR THE COCOA POWDER MIXTURE:

  • 2 c Almond Milk or CANNED Coconut Milk
  • 1/3 c Sugar OR Coconut Sugar, Maple Syrup, Agave, Stevia equivalent
  • 1/4 c Cocoa Powder
  • pinch Salt

FOR THE CORNSTARCH (or ARROWROOT) MIXTURE:

  • 3 tbsp Either Cornstarch OR Arrowroot
  • 1/2 c Almond Milk or CANNED Coconut Milk

TO FINISH OFF THE PUDDING:

  • 1/3 - 1/2 c Non-Dairy Chocolate Chips
  • 1/2 tsp Vanilla

Instructions

  • In a sauce pan over medium high heat, whisk together almond milk (or canned coconut milk), cocoa, salt and sweetener of choice.  ***This recipe was tested using almond milk and regular sugar.
  • In a small bowl, whisk 1/2 c of almond milk (or canned coconut milk) and the cornstarch (or arrowroot powder).  ***This recipe was tested with cornstarch.
  • When the cocoa mixture reaches a boil, add the cornstarch mixture to it and WHISK CONSTANTLY for about 2 minutes.
  • Reduce the heat to low and continue whisking to bring down the temperature just slightly.  About 1 minute.
  • Remove from the heat and add the vanilla extract and your chips of choice. Whisk until melted and completely smooth.
  • Pour into your serving dishes as the pudding will begin to set up quickly.  Refrigerate overnight for the best results.
  • Serve with homemade coconut whipped cream, fresh berries and a sprig of mint for garnish.