ALMOND MILK CHOCOLATE PUDDING
Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.
Provided by Cookie Madness
Categories Dessert
Time 2h10m
Number Of Ingredients 8
Steps:
- Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
- Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
- Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.
- Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren't any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.
- Serve with whipped cream and chocolate shavings.
CHOCOLATE ALMOND MILK PUDDING
Provided by Dédé Wilson
Yield Serves 8
Number Of Ingredients 8
Steps:
- Have 8 ramekins (at least 4 ounces in size), goblets or glasses ready to receive the pudding.
- Whisk together the cocoa, sugar, cornstarch and salt in a medium-sized saucepan. Slowly whisk in about 1 cup of the almond milk until smooth, then whisk in remaining almond milk. Bring to a simmer over medium heat, (might take about 5 minutes), and simmer for 1 minute, whisking frequently until thickened. Add chocolate and whisk frequently for about 1 minute more until chocolate melts and the pudding is thick and smooth. The pudding should be thick enough to leave whisk marks in the surface. Remove from heat, whisk in vanilla, then immediately pour into waiting dishes or goblets.
- Cool until almost room temperature, then refrigerate at least 2 hours or overnight until set. Serve chilled with the optional whipped coconut cream topping.
ALMOND MILK CHOCOLATE PUDDING
This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.
Provided by Phaewryn
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
- Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 48.1 g, Cholesterol 1.8 mg, Fat 3 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 183.8 mg, Sugar 37.3 g
ALMOND CHOCOLATE PUDDING CAKE
I have not tried this recipe myself, but got it from a friend that has impeccable taste in desserts, so I am sure it's yummy!
Provided by ChipotleChick
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350 degrees.
- Coat an 8x8 baking pan with cooking spray.
- In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
- Stir well to blend.
- Whisk in the oil, milk, and both extracts.
- Batter will be stiff.
- Scrape batter into oiled pan and smooth on top.
- In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
- Sprinkle this over the batter.
- Pour the boiling water over the batter, do not stir!
- Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
- Cool on a wire rack for 5 minutes.
- Serve warm.
EASY VANILLA ALMOND MILK PUDDING (EGG-FREE!)
Adapted from a chocolate recipe. Use 1/4 cup sugar for reasonable sweetness...or the whole 1/2 cup for full-out, almost over-the-top flavor.
Provided by nicole.cpp-2
Categories Dessert
Time 10m
Yield 4 puddings
Number Of Ingredients 5
Steps:
- In a small saucepan, whisk together cornstarch, sugar, and salt.
- Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
- Bring mixture to a boil over medium heat, stirring occasionally.
- Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
- Remove from heat and whisk in vanilla.
- Pour into 4 custard cups and refrigerate until set.
CHOCOLATE ALMOND PUDDING
This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!
Provided by JOSIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g
ALMOND MILK-CHOCOLATE PUDDING POKE CAKE
Enjoy Almond Milk-Chocolate Pudding Poke Cake for a chocolate-packed dessert option. This delicious Almond Milk-Chocolate Pudding Poke Cake is perfect for all celebrations or occasions. .
Provided by My Food and Family
Categories Home
Time 1h59m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
- Beat 1 pkg. pudding mix and 1-1/2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 the pudding over warm cake. Pour remaining pudding over top of cake; spread to form even layer. Cool 15 min.
- Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Spread over cake; top with sprinkles.
- Refrigerate 1 hr.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0.5549 g, Sugar 0 g, Protein 4 g
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