As a kid, I loved chocolate pudding; as an adult, that has not changed! However, this rich, creamy, plant-based version is better than anything I remember having as a child and, if you're like me, will have you wondering why all chocolate pudding isn't made this way!
Here's what you need:
2/3 cup sugar
1/4 cup cocoa powder
3 tablespoons cornstarch
1/8 teaspoon kosher salt
2 1/2 cups almond milk (or other non-dairy milk)
2 tablespoons vegan butter
1 teaspoon vanilla extract
1/4 cup vegan Semi-Sweet Chocolate Chips
Mix the sugar, cocoa powder, cornstarch, and salt in a medium saucepan until smooth. Add the almond milk and whisk to combine.
Place the pan over medium heat and bring the mixture to a simmer, whisking often. Lower the heat to medium-low and continue to cook and stir for 2 to 3 minutes until the pudding thickens.
Remove the pan from the heat and whisk in the vegan butter, vanilla extract, and chocolate chips. Continue whisking until everything has melted together and is well combined.
Divide the pudding into pudding cups or ramekins, or pour it into a large heat-safe bowl. Enjoy warm or chill in the fridge. The pudding will thicken more as it cools.
Serve, topped with our whipped cream and a few chocolate shavings. Or sprinkle the top with sugar, and use a Kitchen Torch to caramelize the top (be sure to chill the pudding thoroughly first). Or add a few chopped peanuts for a simple but delicious treat!
