Tuesday, January 12, 2010

Recipe: Easy Vegan Chocolate Pudding

This chocolate pudding is delicious and dairy-free (and low-calorie!).

vegan chocolate pudding

2 cups unsweetened almond milk
1/4 cup raw sugar
2 tbsp cornstarch or arrowroot
2 tbsp cocoa
1 teaspoon vanilla extract

Serves Four.
Place the almond milk, sugar, cocoa and cornstarch in a small saucepan and cook over medium heat, whisking often, for 2-3 minutes or until thickened. Remove saucepan from heat and whisk in vanilla extract. Pour into 4 small cups or serving bowls & cover with parchment paper or plastic wrap to prevent skin from forming. Chill for at least 1 hour in fridge before serving. Will keep 3-5 days.

Nutrition Info (per serving):
Calories: 74, Fat: 1.5g, Sodium: 90mg, Carbohydrates: 15g, Fiber: 1.2g, Sugars: 8.8g, Protein: 1g


Kristin said...

I love unsweetened almond milk, I find myself rarely using cow's milk anymore. This pudding sounds delish!

Michelle said...


Diane Fit to the Finish said...

That looks and sounds amazing!

Shraddha Chhabra said...

Do you think I could use Vanilla Soy milk instead of almond milk?

Jenelle said...

You could definitely sub soy milk, though it'll adjust the nutritional info. I bet it'll be great!

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