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!
Servings: 4 or 6 smaller servings
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.
Nutrition
Calories: 396kcal | Carbohydrates: 29g | Protein: 5g | Fat: 33g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 282mg | Potassium: 266mg | Fiber: 5g | Sugar: 11g | Vitamin C: 1mg | Calcium: 135mg | Iron: 4mg