These vegan gluten free chocolate cookies are quick and easy to make. They are deliciously…
This vegan chocolate pudding recipe is creamy and decadent. It's also free of refined sugar.
If you follow me on Twitter you'll know that I recently went Vegan. This has been more difficult than I'd envisioned as animal by-products are in so many things. Even buying crisps has become a challenge. This has forced me to explore more creative options though to indulge my sweet tooth. No more popping to my local shop for a cake or chocolate bar when I need a sugar hit. That is how this vegan chocolate pudding was created!
My creamy, decadent vegan chocolate pudding
So many vegan pudding recipes rely on avocado to create a creamy texture. Whilst, I love avocado I found adding it to a pudding gave it a weird aftertaste that wasn't entirely pleasant. I wanted to create a chocolate pudding that uses as few ingredients as possible. I've also tried to use common ingredients, that are easy to find in your local supermarket.
This vegan chocolate pudding is of course dairy-free. It is also deliciously decadent, free of refined sugar, smooth and silky, gooey, chocolatey and rich.
Tips and tricks
Which milk is best to use? I used almond milk in mine, but any plant-based milk would work. Soya, oat and coconut are all good options.
Do I need to use cornflour.? Yes! If you skip this step you'll end up with a very watery vegan chocolate pudding. The cornflour is the thickening agent.
I want to make this pudding thicker: To make your pudding thicker, just use less milk. If you need to make it thinner add more milk. It does thicken up once you refrigerate it though.
Variations: There are many ways to modify this. You could try adding fruit to this pudding. I like it topped with blueberries. Other great tasting ingredients to add are grated dark chocolate, dessicated coconut and chia seeds but the only limits are your imagination.
If you like this recipe you'll love my vegan chocolate cheesecake.
Vegan chocolate pudding
- 2 cups + ½ cup of almond milk 568ml + 142ml
- half teaspoon of salt
- 2 heaped tbsp of cocoa powder
- ⅓ cup of maple syrup 75ml
- 4 tbsp of cornflour cornstarch
- Add the 2 cups of milk to a large bowl and add the salt and cocoa powder.
- Use a hand or electric whisk until salt and cocoa powder have dissolved.
- Add milk mixture to a saucepan and simmer until milk has heated through.
- In a separate bowl, mix together the cornflour and the rest of the milk.
- Add cornflour mix to the milk and stir thoroughly.
- Add the maple syrup and stir thoroughly.
- Simmer on a low to medium heat until pudding has thickened.
- Leave to cool for 10 minutes.
- Pour into serving bowls or glasses.
- Refrigerate for 3-4 hours.