Chocolate Pudding (Vegan)
This chocolate pudding is nothing short of creamy, chocolatey goodness. It’s dairy-free, easy to make and oh so luscious.
Chocolate pudding recipes are like chocolate chip cookie recipes. Everyone has one and everyone thinks theirs is the best. Well, I am no different. This pudding is rich, creamy, and luscious with a wonderful chocolate flavor. To top it off, its super easy to prepare.
What you will need:
With only 6 ingredients and 12 minutes of cooking time, you too could be enjoying this lovely chocolate treat.
- plant based milk
- cornstarch
- cane sugar
- vanilla extract
- cacao powder or cocoa powder
- plant based butter with salt
How to:
In a medium pot, add the cornstarch, sugar, and cacao powder. Whisk the ingredients together to fully combine, taking this time to remove any lumps. Add the milk to the pot and whisk until all the ingredients are incorporated.
Place the pot over medium heat, stirring until the sugar is dissolved. Bring the mixture to a simmer, stirring regularly as it thickens. Once the desired thickness is reached (which took about 12 minutes), remove the pot from the heat and add the vanilla and butter. Stir the pudding until the butter is melted and fully incorporated.
Pour the pudding into a heat-safe container and set it aside to cool. To prevent a skin from forming on the surface, place a piece of plastic wrap over the pudding. Make sure there is no air between the pudding and the plastic wrap. The pudding will stay fresh in the refrigerator for 5 to 7 days.
So, let’s get started. Please make and enjoy!
Chocolate Pudding (Vegan)
Ingredients
- 2 cups plant based milk
- 4 tbsp cacao powder or cocoa powder
- 3 tbsp cornstarch
- ⅔ cup cane sugar
- 1 tbsp + 1 tsp vanilla extract
- 4 tbsp plant based butter
Instructions
- In a medium pot add the sugar, cornstarch and cacao powder; whisk to fully combine. Add the milk and whisk to fully incorporate.
- Place the pot over medium heat and stir until the sugar is dissolved. Bring the mixture to a simmer, stirring regularly as the mixture thickens. Once the desired thickness is reached ( took about 12 minutes), remove the pot from the heat and add the vanilla extract and butter. Stir the pudding until the butter is melted and fully incorporated.
- Pour the pudding into a heat safe container and allow it to cool down. To avoid a skin forming on the surface, cover the pudding with plastic wrap before placing it in the refrigerator.The pudding will keep well in the refrigerator for 5 to 7 days.
