Had a craving last night for pudding and looking through the cupboard noticed I still I had a lot of agave syrup loitering. I pulled up a recipe I had done a while back and re-did it a bit. I made the pudding with low-fat organic milk, you can use soy or rice milk as well. The small amount of fat added at the end gives a better texture than my original recipe, you can of course leave it out.
Agave Chocolate Pudding
- ½ cup corn starch
- ½ cup unsweetened coco powder (preferably natural)
- ½ tsp kosher salt
- 4 cups low-fat dairy milk or milk alternative of choice
- 1 cup agave syrup (or honey)
- 1 Tbsp unsalted butter or margarine
- 4 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. As soon as it starts bubbling, take off the heat and whisk in the vanilla and butter. Spoon into eight serving dishes and chill for a couple of hours.