Dairy-free, egg-free and delicious, this chocolate pudding is rich and satisfying while still healthier than traditional puddings that are usually made with milk and egg yolks.
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 3 T. cornstarch
- 1/3 cup and 2 T. organic sugar
- ¼ cup cocoa powder
- pinch of salt
- 2 cups plain unsweetened almond milk
- 1/3 cup dairy-free chocolate chips
- ½ t. vanilla
1. In a small cup or bowl, combine the cornstarch with 2 T. cold water, mixing to dissolve. Set aside.
2. In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the almond milk, about ¼ 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 stove for about 3 minutes, then stir mixture with a wooden spoon to incorporate the melted chocolate.
3. 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, and set on a wire cooling rack to cool for about 20 minutes.
4. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.