Dairy Free Chocolate Pudding Food

DAIRY-FREE DOUBLE CHOCOLATE PUDDING

Steps:

• Place six 4- to 6-ounce heatproof serving dishes on a rimmed baking sheet and make room for that baking sheet in your refrigerator.
• In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch to combine. When the mixture is well combined, transfer it to a medium pot and whisk in the remaining 1 1/2 cups almond milk.
• Whisk the maple syrup, cocoa powder and fine sea salt into the almond milk and bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will begin to bubble slightly around the edges and noticeably thicken, 2 to 3 minutes. When it does, remove the pot from the heat and stir in the chocolate and vanilla extract until they are both fully incorporated.
• Spoon or pour the pudding into the serving dishes. Cover each pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the puddings until chilled, from 2 hours up to 5 days.
• Once the puddings are chilled, top with flaky salt. Serve immediately.

GLUTEN FREE DAIRY FREE CHOCOLATE PUDDING

Steps:

• Heat 1 1/2 cups of almond milk in a saucepan over medium heat.
• Add cocoa powder and xylitol to almond milk and whisk together.
• Whisk the remaining 1/2 cup of almond milk with corn starch separately in a small bowl.
• Pour in the remaining 1/2 cup of milk to the saucepan. Whisk until thickened and comes to a boil, about 7 minutes.
• Remove the pudding from heat and add vanilla extract.
• Pour pudding into bowl or bowls and cover with plastic wrap.
• Chill for a few hours in the refrigerator.

DAIRY FREE JELLO PUDDING (VEGAN, TOP 8 FREE, TOO!)

Steps:

• Mix together rice milk (or soy, or coconut, or cashew or almond--see post notes) and pudding mix in a saucepan over medium heat. Bring to a boil, and boil for one minute, constantly stirring.
• Pudding may be eaten immediately--be careful, it's hot! Or it can be eaten after being refrigerated. Pudding will set further as it cools.
• If you find it's set too much--especially if you refrigerate it (which rarely happens for us, we usually eat it in one sitting), you can add in 1 Tablespoon of milk alternative at a time to thin it back out to the consistency you prefer.

DAIRY FREE CHOCOLATE PUDDING

Steps:

• In small bowl, combine cornstarch and water to form a paste.
• In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.

HEALTHY CHOCOLATE PUDDING

Steps:

• Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I've not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can't vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts

DAIRY-FREE VEGAN CHOCOLATE PUDDING

Steps:

• Gather the ingredients.
• In a small cup or bowl, combine the cornstarch with the cold water, mixing to dissolve. Set aside.
• In a small saucepan, combine the sugar, cocoa powder, and salt.
• Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth.
• Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil.
• Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the heat for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.
• Mix in the cornstarch mixture and vanilla until well incorporated and return the pan to the stove over medium-low heat.
• Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools).
• Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming.
• Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

DAIRY FREE, SOY FREE AVOCADO CHOCOLATE PUDDING

Steps:

• Place everything in a blender and blend until smooth.
• Enjoy!