I looked hard to find a pudding recipe I could use honey or agave sweetener in not many out there I found. I did though find a vegan recipe that I could alter to use dairy milk. It turned out great – it is silky smooth and from start to finsih took less than 15 minutes. It is also very low-fat, doesn’t call for eggs or butter and if you use soy or rice milk it can be vegan.
Trader Joe’s is a great source for the agave syrup.
Agave Chocolate Pudding
1/4 cup corn starch
1/4 cup unsweetened coco powder (preferably natural)
1/4 tsp kosher salt
2 cups low-fat dairy milk or milk alternative of choice
1/2 cup agave syrup (or honey)
2 tsp pure vanilla extract
In a heavy sauce pan add the corn starch, cocoa powder and salt. Slowly whisk in some of the milk until it is smooth, then whisk in the rest along with the agave. Heat over medium, whisking often, until it starts to thicken. Watch it as it goes thick quickly. Take off the heat and whisk in the vanilla. Spoon into four serving dishes and chill for at least a couple of hours.