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Dark Chocolate Pudding

Dairy-free and silky smooth, deep dark chocolate pudding. And so easy to make you’ll feel the need to lecture anyone who claims a box mix is “easier” (it isn’t and is full of artificial coloring, flavoring and crap that isn’t ‘food’!)

Disclaimer – I buy 10 lb bags of chocolate chips and freeze them in 1 lb bags so that I have chocolate on hand when needed!

Dark Chocolate Pudding

Ingredients:

  • ¾ cup brown sugar, packed (organic preferably)
  • 3 Tbsp cornstarch (or favorite thickener)
  • 2¼ cups unsweetened coconut milk
  • 1 tsp pure vanilla extract
  • 8 ounces dark chocolate or semi-sweet chips (about 1¼ cups) (check for vegan on the package)

Directions:

Add the sugar and cornstarch to a medium heavy saucepan, whisk till smooth. Add the milk and whisk till dissolved, put over medium-high heat. Bring to a boil, whisking often, let boil for a minute, stirring constantly. Take off the heat and whisk in the vanilla. Add the chocolate, let sit for a minute, stir till smooth.

Serve warm or chill first.

Serves 4.

~Sarah

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Double Chocolate Pudding

Mmmmm…..now this pudding was everything I crave dessert to be – thick, rich and creamy! And easy to make of course. Toddler approved I might add as well 😉

Double Chocolate Pudding

Ingredients:

  • 1/3 cup granulated sugar
  • ¼ cup cocoa powder
  • 3 Tbsp cornstarch
  • Pinch of salt
  • 2 cups low-fat milk
  • ¾ cup semi-sweet chocolate chips, divided (see notes)
  • 1 tsp pure vanilla extract

Directions:

Freeze ¼ cup of the chips.

In a medium heavy saucepan over medium heat, whisk the sugar through salt together, add in the milk and stir till dissolved. Add in the remaining ½ cup of the chips. Let come to a boil, whisking often. The pudding will thicken up stiffly as it starts bubbling – take off the heat as soon as it is thick. Whisk in the vanilla and divide between 4 custard cups. Sprinkle the frozen chocolate chips evenly on top, refrigerate until chilled.

Serves 4.

Note:

Why freeze the chocolate? It will keep the chips from melting into the pudding into a mess, instead the chocolate will soften a bit and keep its shape. Delicious!

~Sarah

Eggnog Pudding

A pudding so simple to make it is hard to mess it up but tastes amazing! Dietetic? Not likely. Although you could use a lower fat ‘nog most likely but I had full octane to use up after I made a batch of Eggnog Quick Bread. Just avoid the ‘nog made with HFCS for best taste. The eggnog is the main flavor, so buy the best you can!

You can use rum instead of the extract, I went for the extract for the flavor but avoiding the alcohol so the kids and I could enjoy it!

Eggnog Pudding

Ingredients:

  • ½ cup granulated sugar
  • 1/3 cup cornstarch
  • Pinch of kosher salt
  • 3 cups eggnog
  • 2 tsp rum extract

Directions:

In a heavy medium saucepan whisk the dry ingredients together. Whisk in the eggnog and put over medium heat, whisking often. The pudding will thicken up quickly as it just starts to boil. Take off the heat and whisk in the rum extract.

Divide between 4 custard cups, chill thoroughly.

PS: And of course top liberally with whip cream!

Serves 4.

~Sarah

Dried Mango Rice Pudding

I had bought a large bag of dried mangoes from Costco. I know many folks love them but I just cannot eat them plain. They just have an odd smell to me. But if I cook with them I love them. Oddly enough in a slow cooked rice pudding they come to have the texture of dried peaches!

Dried Mango Rice Pudding

Ingredients:

  • ½ cup uncooked white basmati rice (or long grain rice)
  • ½ cup granulated sugar
  • 1 cup chopped dried mangoes
  • 4 cups unsweetened almond milk
  • ¼ tsp dried powdered ginger
  • ¼ tsp fine sea salt

Directions:

Preheat the oven to 325°.

Combine all the ingredients in a large mixing bowl, transfer to a 1½ to 2 quart baking dish.

Bake uncovered for 2 to 2½ hours, stirring every 30 minutes.

The rice should be tender with sauce left – if you over bake it will become very thick. As the pudding cools down, the sauce will thicken up into a pudding. Store tightly covered in the refrigerator.

~Sarah

Vanilla Caramel Pudding

While the pudding can be made vegan, the caramel sauce I bought was not. So based on that read your caramel carefully if it matters to you!

Vanilla Caramel Pudding

Ingredients:

  • ¾ cup granulated sugar
  • 6 Tbsp cornstarch
  • 4 cups original almond milk
  • 1 Tbsp Earth Balance butter stick (or butter)
  • 2 tsp pure vanilla extract
  • ¼ cup caramel syrup (I used a salted caramel)

Directions:

Whisk the sugar and cornstarch together in a heavy medium saucepan, slowly stir in the milk and whisk till smooth. Cook over medium heat, whisking often, until it comes to a boil, cook for a minute and then take off the heat.

Whisk in the remaining ingredients and divide into 6 dessert dishes.

Chill for at least a couple of hours, overnight is best.

Serves 6.

~Sarah

DIY Pudding Mixes

Three recipes for easy to make “on hand” mixes. They do need cooking but are handy for when the pudding craving hits. They also work great for camping and even backpacking if one doesn’t mind scrubbing a pot (non-stick helps out!).

DIY Vanilla Instant Pudding Mix

Ingredients

  • ¾ cup dry milk
  • ¾ cup cornstarch
  • 1 cup granulated sugar
  • 2 whole vanilla beans
  • 1 tsp Kosher salt

Directions:

In a large mixing bowl, combine the dry milk, cornstarch, white sugar, and salt. Use a knife to slice down the center of the vanilla beans lengthwise and scrape out the seeds. Add the seeds to the dry ingredients and whisk well until evenly distributed (you may need to use the back of a spoon or spatula to break up the little clumps of seeds). Cut the scraped-out vanilla beans in 2-3 pieces each, and drop into an air-tight jar or container (such as a mason jar). Pour the mixture in, seal, and shake a couple of times to distribute the vanilla bean pieces. Store in a cool dry place.

To prepare:

Combine ½ cup of the mix with 2 cups of milk in a medium saucepan over medium heat, whisking constantly.

Bring to a boil and whisk until the mixture thickens.

Homemade Chocolate Pudding Mix
Ingredients:

  • ¾ cup dry milk
    7/8 cup cornstarch, (1 cup minus 2 Tbsp)
    1½ cup granulated sugar
    ¾ cup unsweetened cocoa powder
    ¼ tsp kosher salt

Directions:
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar or bag.
To prepare:
Add 2/3 cup mix to a saucepan. Add 2 cups milk and whisk until blended.

Bring to a boil, reduce heat and simmer while stirring constantly until thickened.

Cool and serve.
Homemade Vanilla Pudding Mix
Ingredients:
1¼ cups dry milk
1¼ cups cornstarch
1½ cups + 2 Tbsp granulated sugar
¼ tsp ground nutmeg
¼ tsp salt
Directions:

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar or bag.
To prepare:
Add ½ cup mix to a saucepan.

Add 2 cups milk and whisk until blended.

Bring to a boil, reduce heat and simmer while stirring constantly until thickened.

Remove from heat and add ½ teaspoon of pure vanilla extract.

Cool and serve.

For camping/backpacking:

You can prepare the pudding mix with just water if desired, it will not be as rich though. For a higher fat treat you can use NIDO full fat dry milk, which is sold in Wal-Mart’s with groceries and at Hispanic grocery stores.

This recipe can also be made with dry rice or soy milk powder which is found in many grocery stores and natural food stores.

Vanilla bean powder can be substituted for the vanilla extract.

~Sarah

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

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

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