Creamy and delicious with added chopped toasted hazelnuts – easy, done in under 10 minutes!
Perfect for Valentines Day!
I’m adding Caramelized Sugar Shards with Freeze Dried Strawberries.
See my pick for the BEST Vegan Milk Chocolate!

It is not easy to find a good Vegan Milk Chocolate!

Milk Chocolate contains milk… d-a-i-r-y! And almost ALL the choices out there contain natural flavorings (unwanted chemicals.)

LOVO Chocolates makes many delicious vegan chocolates – I chose a Milk Chocolate variety made with Hazelnut Milk!
They also sell Vegan chocolates made from almond milk, coconut milk and oat milk! See their website or buy on Amazon.

There is something so comforting about homemade Chocolate Pudding!
Brings back childhood memories for many – even those “Instant” types, which came to market in 1936… Jell-O brand.

Ingredients do matter!

I have searched for the best tasting Milk Chocolate – this one can be ordered on Amazon or LOVO Chocolate’s website.
Lovo’s Hazelnut Milk Chocolate includes: sugar, cocoa mass, hazelnuts, sunflower lecithin and organic vanilla extract… that’s it!
Many chocolates, vegan and otherwise contain “natural flavorings” – which are unwanted fake-flavored chemicals.

Add coconut milk and almond milk – bring to a boil over MEDIUM heat – whisking all the time, then simmer, whisking until thick & creamy.

Add to the pudding: Vegan Milk Chocolate, Pure Vanilla Extract, Himalayan Sea Salt (or sea salt) and 1 tablespoon of Vegan Butter (see which brand I use!) 
Whisk together until incorporated –  Creamy & Glossy!

Really simple to make! Melt sugar in a wide sauté pan – when caramelized and liquid, pour onto sheet pan lined with parchment paper and quickly smooth out so it is quite thin. Immediately, when hot – add the chopped hazelnuts and freeze dried strawberry pieces and gently press down to stick.

Break into pieces and add to the tops of the puddings. (Store in an airtight container in the freezer.)

Beware of Instant Puddings – a mess of ingredients!

Still available today… here are Jell-O Pudding Ingredients:

SUGAR, MODIFIED CORNSTARCH, COCOA PROCESSED WITH ALKALI, SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF TETRASODIUM PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR, SALT, ARTIFICIAL COLOR, MONO- AND DIGLYCERIDES, RED 40, YELLOW 5, BLUE 1.

Concerns: 25 grams of sugar per serving, artificial & natural flavorings, three artificial colorings, sodium phosphate & tertrasodium phrophoshate. The healthiest component is the milk you add to these processed ingredients! 

YES – this pudding can be made with traditional ingredients – makes a fabulous Dark Chocolate Pudding!

The Swaps – Use:

• Whole or 2% milk
• All Dark Cocoa Powder or Dutch Style
• Dark Chocolate – good quality, about 85% Cocoa 
• Organic Butter 

Ok got it… make your own homemade pudding with ingredients you know in under 10 minutes!

Enjoy!
Karen

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Karen's Vegan Milk Chocolate Pudding

Creamy and delicious with added chopped toasted hazelnuts - easy, done in minutes! Perfect for Valentines Day! I'm adding Caramelized Sugar Shards with Freeze Dried Strawberries. See my pick for the BEST Vegan Milk Chocolate!

Prep Time: 4 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 9 minutes minutes

Servings: 4 or 6 smaller servings

Author: Karen Sheer a zest for life

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Ingredients

• 4 tablespoons cocoa powder*
• 4 tablespoons cornstarch I use non GMO
• 3 tablespoons pure cane sugar I use organic
• 1 1/2 cups coconut milk well stirred (not "lite")
• 1 1/2 cups almond milk without natural flavorings
• 2 teaspoons pure vanilla extract
• 4.5 ounces Vegan milk chocolate broken into small pieces. LOVO brand; hazelnutmilk (see below) about 1 1/2 bar
• 1/4 teaspoon Himalayan sea salt or sea salt
• 1 tablespoon Vegan butter*

Optional Toppping:

• 3 tablespoons toasted and chopped hazelnuts optional, but a great topping!

Instructions

• Combine both cocoa powders with cornstarch and sugar in a 2 quart sauce pan. Whisk to combine.
• Add the stirred coconut milk and almond milk - use a wire whisk and stir well to combine. Bring the mixture to a boil over MEDUIM heat, whisking consistently, will take about 2 - 3 minutes.

  Reduce heat to low and whisk for 1 minutes to thicken, remove from heat.
• Add vanilla, chocolate, salt and vegan butter. Whisk until very smooth.
• Cool the pudding. Add to a glass container; cover the top with waxed paper, pressing down to cover the pudding. Or, cover and place pudding into individual small bowls or ice cream bowls.

  Refrigerate and enjoy (will stay fresh up to 5 days.)

To serve:

• Portion toasted chopped hazelnuts over the tops of each pudding serving. Top with a dollop of coconut whipped cream if desired.

  See me recipe for Sugar Caramel Chards with Hazelnuts & Freeze Dried Strawberries for a fancy and delicious topping.

Notes

*Cocoa Powder - I use half Special Dark 100% Cocoa and half 100% Cocoa from Hershey's (non GMO)

LOVO brand Vegan Chocolate; hazelnutmilk - the one I use 

*Vegan Butter: I use Miyokos Plant Milk Unsalted Butter (no natural flavorings)

This recipe may not be reproduced without the consent of its Author, Karen Sheer.

COURSE: Dessert

CUISINE: American

KEYWORDS: Caramelized Sugar Shards with Freeze Dried Strawberries, Vegan Chocolate Pudding, Vegan Milk Chocolate Pudding

Nutrition Facts

Karen's Vegan Milk Chocolate Pudding

Amount per Serving

Calories

396

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

25

g

156

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Sodium

 

282

mg

12

%

Potassium

 

266

mg

8

%

Carbohydrates

 

29

g

10

%

Fiber

 

5

g

21

%

Sugar

 

11

g

12

%

Protein

 

5

g

10

%

Vitamin C

 

1

mg

1

%

Calcium

 

135

mg

14

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.