Silky Chocolate Pudding Vegan Food
VEGAN CHOCOLATE PUDDING
This vegan chocolate pudding is SO delicious and so easy you'll want to make it all the time. It's also a perfect make-ahead dessert option!
Provided by Alison Andrews
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Add the sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
- Then add soy milk (or other non-dairy milk) and whisk it in.
- Heat to medium heat, keep whisking while it heats and bring it to the boil. Let it boil for a full minute to thicken.
- Then remove it from the heat and stir in vegan butter and vanilla extract.
- Transfer to small glasses or ramekins and smooth down.
- Refrigerate to set. Serve topped with vegan chocolate shavings and vegan whipped cream
Nutrition Facts : ServingSize 1 Serve, Calories 290 kcal, Sugar 37.6 g, Sodium 349 mg, Fat 8.6 g, SaturatedFat 2.6 g, Carbohydrate 51.4 g, Fiber 2.6 g, Protein 5.6 g
CHOCOLATE PUDDING
A cool, creamy childhood favorite enriched with the goodness of soy.
Categories VEGAN DAIRY-FREE GLUTEN-FREE
Yield 8
Number Of Ingredients 1
Steps:
- Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well. Slowly add the Silk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly. Lower the heat to a simmer, cover and simmer gently for 8-10 minutes, until pudding begins to thicken. Remove from the heat and whisk in the margarine and vanilla. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.
SILKY CHOCOLATE PUDDING (VEGAN)
I got this recipe at a class I am taking at Whole Foods. Make sure the family does not see you making it - they will never guess it is healthy. It is really tasty. We estimated 8 1/2-cup servings, but be prepared to be asked for seconds. Prep time does not include chilling time.
Provided by duonyte
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water).
- After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
- You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.
VEGAN CHOCOLATE PUDDING WITH CINNAMON AND CHILE
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I've fed it to had any inkling that it was dairy free. The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The brand of chocolate you buy is of utmost importance. Without mentioning names, let me just suggest that you use the highest quality chocolate - semisweet or bittersweet, please - you can lay your hands on. After all, it's the flavor of the chocolate, not of the tofu, that will dominate.
Provided by Mark Bittman
Categories quick, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 20 milligrams, Sugar 46 grams
HOMEMADE SILKY CHOCOLATE PUDDING
You don't need a box! Can be doubled. I have also substituted low fat milk and half and half. Feel free to experiment with milk substitutes if you like. The corn starch really "sets" this pudding.
Provided by Tessa Morales
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
- Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
- Stir in 1 teaspoon vanilla extract.
- Pour pudding into stemmed glasses or custard cups or other container.
- Chill at least 1 hour.
Nutrition Facts : Calories 461, Fat 26.5, SaturatedFat 16.4, Cholesterol 94.3, Sodium 108.7, Carbohydrate 55.2, Fiber 2.8, Sugar 37.8, Protein 5.8
VEGAN CHOCOLATE PUDDING
Here's a festive treat for your vegan guests that requires no cooking at all! It's rich and silky-smooth, but the creaminess in this dairy-free pudding comes from cashews, not custard.
Provided by Riley Wofford
Categories Dessert & Treats Recipes
Time 9h
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Place cashews in a bowl, cover with cold water, and let soak in the refrigerator overnight. Drain and transfer to a food processor or high-powered blender cocoa powder, plant-based milk, maple syrup, vanilla, melted chocolate, and salt. Blend until creamy and smooth, about 1 minute.
- Divide among 4 to 6 small glasses; cover and refrigerate at least 30 minutes and up to 2 days. Bring to room temperature before adding a dollop of yogurt and a sprinkle of crushed candy canes.
EASY VEGAN CHOCOLATE PUDDING
Vegan pudding. Best cooked slow.
Provided by sdsuz
Categories Vegan Desserts
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
- Stir in vanilla and serve.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 87.9 g, Fat 6.2 g, Fiber 6.4 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 709.9 mg, Sugar 60.2 g
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