This is one of our all time favorite desserts!! Yeah, we ate regular pudding back in the days when we weren’t vegan, but we assure you this version is even better than the “non-vegan” recipes.
INGREDIENTS:
- 2 tablespoons corn starch
- 1 tablespoon cocoa powder unsweetened
- 60 grams sugar
- 1 can of 400 grams coconut milk (only the fat part, without the liquid)
- 250 ml almond or hazelnut milk
- 100 grams vegan dark chocolate
- vanilla
In a medium sized pan mix the corn starch, sugar and cocoa powder. Add the almond milk and the coconut milk and mix until smooth.
You can now put the pan to cook on medium heat. Stir continuously to avoid it sticking to the pan.
As soon as it starts to boil and thicken turn off the heat.
Add the chocolate and vanilla and mix well until the chocolate melts completely.
Place the pudding in serving cups and press plastic wrap on the surface to avoid it forming a crust.
Refrigerate for a few hours prior to serving.
RECIPE TIP: Before refrigerating you can add some fresh fruit like strawberries, raspberries or pieces of hazelnut, almonds etc.
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