Vegan Chocolate Pudding

Vegan Chocolate Pudding

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 3/4 cups almond milk (or any plant-based milk)
• 1/2 teaspoon vanilla extract
• 2 tablespoons dairy-free chocolate chips (optional, for extra richness)

How to Make This Recipe

1. Combine Dry Ingredients:
   • In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.
2. Add Milk:
   • Gradually whisk in the almond milk, ensuring there are no lumps.
3. Cook the Pudding:
   • Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and comes to a gentle boil.
   • Reduce the heat to low and continue to cook for another 2-3 minutes, until the pudding is thick and smooth.
4. Add Chocolate Chips and Vanilla:
   • Remove from heat and stir in the vanilla extract and dairy-free chocolate chips (if using) until fully melted and incorporated.
5. Chill the Pudding:
   • Pour the pudding into individual serving dishes or a large bowl.
   • Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
   • Refrigerate for at least 2 hours or until fully chilled.

Frequently Asked Questions (FAQs)

• Can I use a different plant-based milk? Yes, you can use any plant-based milk such as soy, oat, or coconut milk.
• How can I make the pudding thicker? If you prefer a thicker pudding, you can add an extra tablespoon of cornstarch.
• Can I add other flavors? Absolutely! You can add a teaspoon of instant coffee granules for a mocha flavor or a pinch of cinnamon for a spiced version.

Expert Tips

• Whisk Constantly: To avoid lumps, make sure to whisk the mixture constantly while it cooks.
• High-Quality Cocoa: Use a high-quality unsweetened cocoa powder for the best flavor.
• Serve with Toppings: For an extra treat, serve the pudding with fresh berries, shredded coconut, or a dollop of dairy-free whipped cream.

How to Store This Recipe

• Refrigeration: Store the vegan chocolate pudding in the refrigerator for up to 5 days. Make sure to keep it covered to prevent it from absorbing other flavors from the fridge.
• Freezing: For longer storage, you can freeze the pudding for up to 1 month. Thaw in the refrigerator before serving.