Vegan Chocolate Pudding Food

VEGAN CHOCOLATE PUDDING

Steps:

• Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
• Bring the mixture to a boil over medium heat, whisking frequently.
• Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
• Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
• Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

VEGAN CHOCOLATE PUDDING

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

VEGAN CHOCOLATE PUDDING

Steps:

• In a small saucepan, combine sugar, cocoa, and cornstarch.
• Add cold dairy-free milk and stir until smooth.
• Cook over medium heat until mixture comes to a boil, stirring constantly.
• Once boiling, cook for another minute or until it starts to thicken.
• Stir in dairy-free vegan chocolate chips. Keep stirring until smooth.
• Remove from the heat.
• Add in vanilla and whisk until fully incorporated.
• Spoon pudding into dessert dishes and place in the refrigerator until chilled.
• Serve cold. If desired, top with dairy-free whipped cream.

VEGAN CHOCOLATE PUDDING

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 25 to 30 minutes. Remove and allow to cool. Peel and cut into chunks.
• Combine sweet potato, almond milk, cocoa powder, agave nectar, peanut butter, and almond extract in a blender; blend until smooth. Add more almond milk if mixture is too thick. Serve immediately.

CHOCOLATE PUDDING CAKE (VEGAN)

Steps:

• Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
• Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
• The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
• Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
• Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

VEGAN CHOCOLATE PUDDING

Steps:

• Warm the coconut milk: Shake the can of coconut milk vigorously before opening, then pour into a small saucepan. Heat the coconut milk to a simmer over medium heat. Stir often to avoid scorching. Warm for a couple of minutes, until the liquid almost comes to a boil. Immediately remove from heat.

VEGAN CHOCOLATE PUDDING

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.

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

EASY VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 356 °F (180 °C). Grease a muffin pan or line it with paper cups.
• Sift the flour, cocoa, baking powder and a pinch of ground vanilla into a bowl. Then add the baking soda and salt and whisk to combine.
• Mash the banana with a fork. Add the dairy-free milk, coffee, oil, apple cider vinegar, sugar and mashed banana to a measuring cup and mix well.
• Now pour this mixture into the bowl with the flour mixture and stir just until combined.
• Pour the batter into the prepared muffin cups and gently tap the pan a few times on the work surface so that the batter is evenly distributed. Bake the muffins for about 25 minutes or until a toothpick comes out almost clean. If you want moist cupcakes, don't overbake them.
• Let them cool in the pan, then remove.
• Add 2-3 tbsp of the soy milk in a cup and stir in the chocolate pudding powder (or cornstarch + ½ tbsp cocoa powder) until dissolved. Pour the remaining soy milk in a saucepan and bring to a boil. Whisk in the chocolate pudding mixture and sugar and bring to a boil again until it thickens. Then fill the pudding into a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
• Put the softened vegan butter in a bowl and beat with a hand mixer or in a food processor for a few minutes until fluffy. Add the pudding, one tablespoon at a time, while the mixer is running. Sift in powdered sugar, cocoa powder and optional vanilla. Continue mixing for a short while until you get a smooth buttercream.
• Add the chocolate buttercream into a piping bag and place in the refrigerator until ready to use, while it can firm up a bit.
• Once the cupcakes have cooled, decorate them with the buttercream and puffed amaranth as desired and enjoy!

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.

SIMPLE CHOCOLATE CHIA PUDDING (VEGAN)

Steps:

• Mix all ingredients together. Chill in the fridge at least four hours. I usually chill overnight. (You might want to stir after the first hour just to make sure there aren't any clumps.).