DAIRY-FREE DOUBLE CHOCOLATE PUDDING
This creamy pudding is made with almond milk but becomes beautifully thick and chocolatey in just a few minutes on the stove. The hardest part of this recipe is having the patience to let it cool!
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h15m
Yield about 6 servings (depending on the size of your serving containers)
Number Of Ingredients 8
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.
DAIRY FREE CHOCOLATE PUDDING
This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa.
Provided by Kathleen Amos-Robel
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 53.3 g, Fat 4.7 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 1.2 g, Sodium 96.8 mg, Sugar 32.5 g
GLUTEN FREE DAIRY FREE CHOCOLATE PUDDING
Make and share this Gluten Free Dairy Free Chocolate Pudding recipe from Food.com.
Provided by punkroqsk8rchic
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
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 CHOCOLATE PUDDING
"This is a simple, smooth and creamy vegan chocolate pudding. I like to use ground chocolate as a substitute for the cocoa." - Kathleen Amos-Robel
Provided by Siddharth S.
Categories Dessert
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine cornstarch and water to make a paste. In a 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 for five minutes, then chill in refrigerator until completely cool.
Nutrition Facts : Calories 266.9, Fat 4.7, SaturatedFat 1.2, Sodium 97, Carbohydrate 53.7, Fiber 4.8, Sugar 32.5, Protein 8.1
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