Chocolate Pudding

Chocolate Pudding

Like most women, I love chocolate. I'm not afraid to say it. I love it! My mother taught me that dessert isn't dessert without some form of chocolate. In fact she has been known to argue that cacao beans fall into the vegetable category since they are a "bean" and are therefore necessary for a well rounded diet. This is a dessert worthy of my mother.

Makes: 2 servings

Preparation time:
Cooking time:
Total Time:


Ingredients:

  • 1 1/2 cups unsweetened milk substitute (organic soy, almond, coconut, etc.)
  • 1/4 cup sugar (or 4 dates, but you must have a powerful blender like a Vitamix otherwise it will end up lumpy)
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch (or potato starch)
  • 1 teaspoon vanilla extract


Equipment: blender, saucepan


Instructions:

    1. Put all of the ingredients into a blender and blend on high until combined. 
    2. Pour the mixture into a saucepan and cook over medium-high heat until the mixture reaches the desired thickness. Stir constantly to keep it from burning or getting lumpy. This will also allow you to see how thick it is. Remove it from the heat as soon as it is the thickness you want otherwise it will get lumpy. If you are using cold soy milk this may take up to 10 minutes, but will probably only take about 5. It will bubble up a bit and when the foam settles it thickens quickly so watch it closely.
    3. Enjoy while it is hot or refrigerate and enjoy cold during the summer. If you plan to have it cold, just know that it will thicken up a bit more as it cools.
    4. Top it with toasted coconut and enjoy alongside fresh berries.

Note: If you have a Vitamix you can just pour all of the ingredients into it, and blend on high for 5-6 minutes. No need to use a saucepan. 


Special Diet:  Dairy Free, Gluten Free, Nightshade Free, Vegan, Vegetarian

Course:  Dessert

Culture:  American

Special Equipment:  Blender


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Comments (1)


Anne
I tried making this with homemade soy milk and found that you need to add more starch in order to make it thicken. I'm guessing it's because store-bought soy milk is made with thickeners already.

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