Vegan Chocolate Pudding
I love this recipe!
This chocolate pudding is so delicious and truly hits the spot. It’s made with good clean ingredients so you feel satiated. Most importantly, it won’t leave you on a sugar crash or craving something “else” sweet later. Which is something that I often find with “healthy” treats. This is a rendition on the NYT Cooking’s Oat Milk Chocolate Pudding that I have tweaked to my taste and ingredient preferences. Make it for a dinner party and serve in a beautiful glass for a lovely ending to dinner.
Ingredients:
Method:
Mix all of the dry ingredients in a pan.
Turn on heat to medium and begin to whisk in nut milk. Keep stirring to keep ingredients from sticking to the bottom of the pan and it starts to thicken. About 5 minutes or so. You can adjust temperature up/down to make sure it doesn’t burn.
Mix in chocolate chunks and stir until they melt in - takes about 1 minute or so.
Turn off heat and stir in vanilla.
Serve warm, room temp, or even straight out of the fridge. It will continue to thicken as it sits.
1/3 cup cocoa powder
1/3 cup coconut sugar
2 tbsp arrowroot powder
1/8 tsp sea salt
2 cups milk of choice. I love using my homemade Brazil Nut Mylk but you can pick which is best for you.
3 oz dark chocolate chips - I love using Hu Kitchen Chocolate Drops because of their ingredients
1 tsp vanilla
I served this in my vintage champagne glasses from Abc Home with cute little spoons I bought in Morocco. This will keep about 4 days or so in the fridge when stored in an airtight container. Let me know how you like it and be sure to tag me on instagram with @ashleypattenpilates when you make it!
Last, the most important step: enjoy it!!!