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Are you observing Veganuary this year? Established in 2014, this month-long initiative encourages participants to follow a vegan diet during the month of January as a means of promoting and raising awareness about veganism and the vegan lifestyle.
Whether you’re currently in Veganuary mode, always follow a vegan or dairy-free diet, or are simply looking for healthier dessert options to start off the new year, this vegan chocolate almond milk pudding is sure to hit the spot.
This rich, dark chocolate pudding features an almond milk base and just the tiniest hint of espresso powder for an extra kick. In fact, it’s so rich and creamy that you’ll hardly realize it’s dairy-free, vegan, and (gasp!) healthy, too!
Chocolate Pudding Tips & Tricks
This recipe calls for cornflour. In some countries, this product is referred to as cornstarch instead. When shopping, making sure you’re looking for something like this, not this. (It should be a fine white powder similar to talc, not the coarse, golden meal used for making cornbread!)
When chilling your pudding, it can be helpful to cover the surface with clingfilm/plastic wrap. (Make sure the plastic is directly touching the pudding.) This will prevent the pudding from forming a thick “skin” on the surface, and will be much more appealing to eat.
Jazz Things Up
The garnish options for this pudding are pretty much endless. Some suggestions include:
- Nuts (peanuts, hazelnuts, almonds, pecans, pistachios)
- Fresh fruit (bananas, berries, cherries)
- Chocolate chips, chunks, or shavings
- Coconut flakes
- Crushed candies (peppermint, butterscotch)
- Coconut whipped cream or non-dairy whipped topping
More vegan recipes you might enjoy:
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Chocolate Almond Milk Pudding
- Total Time: 1 hour, 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Perfect for Veganuary, this rich chocolate pudding features an almond milk base and just the tiniest hint of espresso powder for an extra kick. Garnish with nuts, fresh fruit, chocolate shavings, or a dollop of coconut whipped cream!
Ingredients
200 grams granulated sugar (1 cup)
75 grams cocoa powder (1/2 cup)
50 grams cornflour* (1/3 cup)
1 teaspoon instant espresso powder
Pinch salt
700 milliliters unsweetened almond milk (3 cups)
1 teaspoon vanilla bean paste
Garnish ideas: Nuts, fresh fruit/berries, chocolate chips or shavings, coconut flakes, crushed peppermint, or coconut whipped cream.
Instructions
In a small saucepan, combine granulated sugar, cocoa powder, cornflour, instant espresso and salt. Whisk in almond milk and continue whisking until all lumps have dissolved.
Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling until thickened, about 5 minutes.
Remove saucepan from heat and stir in the vanilla bean paste.
Transfer pudding to small bowls or ramekins. Cover the top of each ramekin with clingfilm/plastic wrap, making sure the plastic is touching the pudding. (This helps to prevent a tough “skin” from forming on top.)
Transfer ramekins to the refrigerator and chill for at least two hours, or until ready to serve.
Just prior to serving, garnish pudding with nuts, fresh fruit/berries, chocolate chips, crushed peppermint, or a dollop of coconut whipped cream.
Pudding is best enjoyed on the day it is made, but can be stored in the refrigerator for up to three days. Cover leftover pudding with clingfilm/plastic wrap to prevent a “skin” from forming on the top.
Notes
*Also referred to as cornstarch in some countries (you’re looking for something like this!)
When chilling your puddings, it can be helpful to cover the surface with clingfilm/plastic wrap. (Make sure it is directly touching the pudding!) This will prevent the pudding from forming a thick “skin” on the surface.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: Dessert
