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Almond Milk Cocoa Pudding

Another version of vegan chocolate pudding that I came up with recently. Make sure it has plenty of time to chill, it tastes better after an overnight sit.

Almond Milk Cocoa Pudding

Ingredients:

  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • 2¾ cups unsweetened almond milk
  • 1 Tbsp Earth Balance buttery stick
  • 1 tsp pure vanilla extract

Directions:

Whisk the dry ingredients in a medium heavy saucepan until blended, slowly add the milk and whisk in. Place over medium heat and heat till bubbling, stirring often Once the pudding starts to bubble stir non-stop until thickened and smooth in appearance.

Take off the stove and whisk in the buttery stick till melted and then the vanilla.

Divide between four dessert dishes and refrigerate until cold.

Serve with whipped topping of desired.

Serves 4. (These are large servings, six smaller servings can be done instead)

~Sarah

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Bittersweet Chocolate Pudding

Another variation on the silken tofu pudding – this time a bittersweet chocolate version. I added a bit of instant organic coffee powder to add depth to the chocolate, it can be left out.

Bittersweet Chocolate Pudding

Ingredients:

  • 16 ounce block silken tofu, drained
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup agave nectar
  • 1 Tbsp pure vanilla extract
  • 1 heaping tsp instant coffee granules

Directions:

Add everything to a food processor, process until smooth.

Divide between four dessert dishes and chill for a couple of hours before serving.

Serves 4.

~Sarah

Chocolate Pudding

Walker seemed in need of pudding (don’t all toddlers?) so mommy made him some while he played in the kitchen. Easy. Simple. And vegan friendly. I used almond milk, feel free to use any “milk” you prefer.

Chocolate Pudding

Ingredients:

  • 1/3 cup sugar
  • 3 Tbsp cornstarch
  • 3 Tbsp unsweetened cocoa powder
  • 1/8 tsp kosher salt
  • 2 cups unsweetened almond milk
  • 2 tsp pure vanilla extract

Directions:
In a medium saucepan whisk the sugar, corn starch, cocoa powder and salt.
Whisk in 1/4 cup of the milk till smooth, add in the rest and continue whisking.
Bring to a boil over medium heat, whisking constantly.
Turn to medium-low and let cook for a minute, whisking constantly.
Stir in the vanilla extract.
Divide between four custard cups and chill for a couple of hours.

Serves 4.

~Sarah

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