Are you craving a sweet delicious chocolate pudding? Then, go for this recipe. This is one of the best vegan recipes ever with a tasty and amazing taste to leave you speechless and happy. Try it now!
Use your favorite non-dairy milk (almond or oat milk)
You can use your favorite non-dairy milk in this recipe! Here are a
few notes about the types of non dairy milk and what works the best in vegan
pudding:
·
Oat milk: We like the consistency and flavor of oat milk: it’s one of
our favorite vegan milk options! It’s our favorite for using in this pudding
and has a neutral flavor. It’s also nut free.
·
Almond milk: Almond milk is a little thinner in consistency than oat milk,
but it also works well in this pudding.
·
Soy milk: You can use soy milk for this pudding if you like! We haven’t
tested it, but it should work in the same fashion.
·
Coconut milk: We don’t recommend coconut milk here: it can add a strong coconut
flavor. It’s also higher in fat than the other milks. (Of course you can give
it a try if desired.)
How to make
vegan chocolate pudding: some tips
The method for making this vegan chocolate pudding is the same as a
traditional chocolate pudding! You’ll whisk together cocoa powder, sugar,
cornstarch, and milk until thickened, then remove from the heat and add
chocolate. Here are some tips to keep in mind as you go about the process:
·
Whisk the dry
ingredients fully, then gradually whisk in milk. The dry ingredients can make for lumps later if you don’t get
them all whisked in.
·
Once it starts
bubbling, stir often. Make sure to get
into the edges of the pan so the pudding doesn’t stick.
·
The pudding will
thicken fully as it cools. Pull it off the
stove when it’s thick, but not fully set up into pudding consistency. See more
below!
Refrigerating makes it fully thick!
The trick with homemade vegan chocolate pudding is that it thickens
fully in the refrigerator. It will thicken to pudding-like consistency after
refrigerating for about 2 to 3 hours. Here’s what to know about this
process:
·
Plan in advance for
the refrigeration step! The hands on portion of this recipe takes only
about 10 minutes. But the refrigerating takes a few hours. You may want to make
this the day before you plan to serve and store in the fridge.
·
Press plastic wrap
or wax paper onto the surface of the pudding. This prevents a film from
forming on the top of the pudding. Once it’s cold, you can remove the wrap.
·
Speed up the process
by refrigerating in small serving dishes. This can speed up the chilling
by about 1 hour or so, depending on the size of the dishes. But you’ll still
need to use small pieces of plastic wrap or wax paper for the tops.
Ingredients
·
¼ cup cornstarch (or arrowroot
powder)
1/4 cup of Cocoa Butter
·
⅓ cup granulated sugar (or coconut
sugar)
·
1 pinch
salt
·
2 ½
cups plain oat milk or almond milk (unflavored and unsweetened)
·
3 ounces (1/2) cup semisweet vegan
chocolate chips
·
½ tablespoon vanilla extract
Instructions
1. In a medium saucepan with the heat off, thoroughly whisk together cocoa powder, sugar, cornstarch, and salt, working to remove all lumps. Gradually pour in the milk in small amounts, whisking after each addition until it is smooth.
2. Turn the heat to medium and bring to a simmer, stirring frequently.
3. Once it just starts to bubble on the edges, reduce the heat to low. Cook, stirring often, until thickened, about 2 minutes (make sure to stir into the edges of the pan so it doesn’t stick). The pudding will continue to thicken and set as it cools, so it doesn’t need to be fully thick at this point.
4. Remove from the heat and stir in the
chocolate chips and vanilla, stirring until fully melted.
5. Transfer to a container and press plastic
wrap or wax paper on the surface (this prevents a film from forming on the
top). Refrigerate 2 hours until cold and set. Keeps for 1 week in the
refrigerator.
Check vegan recipe of " Bliss Bites" healthy No-bake cookies.
Check also this amazing Thanksgiving Pumpkin pie recipe.
Have a wonderful Breakfast!
Comments
Post a Comment