Another version of vegan chocolate pudding that I came up with recently. Make sure it has plenty of time to chill, it tastes better after an overnight sit.
Almond Milk Cocoa Pudding
Ingredients:
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- 2¾ cups unsweetened almond milk
- 1 Tbsp Earth Balance buttery stick
- 1 tsp pure vanilla extract
Directions:
Whisk the dry ingredients in a medium heavy saucepan until blended, slowly add the milk and whisk in. Place over medium heat and heat till bubbling, stirring often Once the pudding starts to bubble stir non-stop until thickened and smooth in appearance.
Take off the stove and whisk in the buttery stick till melted and then the vanilla.
Divide between four dessert dishes and refrigerate until cold.
Serve with whipped topping of desired.
Serves 4. (These are large servings, six smaller servings can be done instead)
~Sarah
That looks good, Sarah. I think I could adapt that for us. About how long do you have to cook it altogether?
It was less than 10 minutes total time, I mostly ignored it at first, just a casual whisk. At first I had a few lumps but as it warmed up it went smooth. Once it started bubbling I cooked it for less than a minute, then pulled it.