Vegan Chocolate Pudding, Creamy & Rich

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.3
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.7 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegan Chocolate Pudding, Creamy & Rich calories by ingredient


Introduction

Tastes just like a gourmet version of the one in the pop-top cans you ate as a kid. The original recipe, which I believe was in Vegetarian Times magazine, used soymilk, but almond milk tastes just as good, and is much lower in calories. I also substitute agave, and the original recipe uses the cane sugar. The nutritional info is based on having agave nectar, not the cane sugar, in the recipe. I like to add a Tb of organic peanut butter for each serving (4 Tb for a recipe) at the end of cooking when it's hot, so it melts in nicely, but firms up and tastes awesome. Enjoy! Tastes just like a gourmet version of the one in the pop-top cans you ate as a kid. The original recipe, which I believe was in Vegetarian Times magazine, used soymilk, but almond milk tastes just as good, and is much lower in calories. I also substitute agave, and the original recipe uses the cane sugar. The nutritional info is based on having agave nectar, not the cane sugar, in the recipe. I like to add a Tb of organic peanut butter for each serving (4 Tb for a recipe) at the end of cooking when it's hot, so it melts in nicely, but firms up and tastes awesome. Enjoy!
Number of Servings: 4

Ingredients

    2 cups Blue Diamond Almond Milk, divided
    2.5 Tbs cornstarch
    1/4 cup unsweetened cocoa powder
    1/4 cup Enjoy Life Semi-Sweet Chocolate Chips (they are mini chips)
    2 Tb plus 1 ts Agave Nectar (or you can use 3 Tbs raw cane sugar instead of the agave)
    1 ts pure vanilla extract

Directions

Measure 2 cups almond milk into a 2 cup measure. Pour 1 1/2 cups into large saucepan. Whisk cornstarch into remaining 1/2 cup almond milk. Set aside.
In saucepan, add cocoa, chocolate chips and agave (or sugar) to 1 1/2 cups almond milk. Heat over medium heat til chips have melted. Add cornstarch mixture and cook until pudding thickens and begins to boil.
Remove from heat; stir in vanilla.
Divide pudding among 4 custard cups.
If desired, add 1 Tb organic peanut butter to each custard cup while pudding is hot so PB will melt; stir.
Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user INTERPRETER2.