Vegan Chocolate Pudding Without Dairy

Pudding is a beloved dessert for both kids and adults, yet finding a vegan version in stores can be challenging. Fortunately, it's simple to create at home using basic ingredients. Instead of relying on eggs, cornstarch acts as a thickening agent while almond milk replaces dairy. The outcome? A velvety, indulgent chocolate pudding that's free from dairy, and eggs, and offers a healthier alternative to regular desserts.

After preparing, allow the pudding to chill and set in the fridge before serving. To avoid the formation of skin on the pudding's surface, press plastic wrap directly onto it. For an extra delightful touch, top it with a dollop of vegan whipped cream and sprinkle some chocolate shavings.

Ingredients

• 3 tablespoons cornstarch

• 2 tablespoons cold water

• 1/3 cup plus 2 tablespoons organic sugar

• 1/4 cup cocoa powder

• 1 pinch salt

• 2 cups unsweetened plain almond milk

• 1/3 cup dairy-free chocolate chips

• 1/2 teaspoon pure vanilla extract

Steps to Make It

01.  Collect all the necessary ingredients.

02.  In a small cup or bowl, blend the cornstarch with cold water until it dissolves. Set aside.

03.  Combine sugar, cocoa powder, and salt in a small saucepan.

04.  Over medium-low heat, gradually pour in the almond milk, about 1/4 cup at a time, stirring constantly until the mixture is smooth.

05.  Heat until a thin film forms on the liquid's surface and steam rises, but avoid boiling.

06.  Remove the pan from heat, add the chocolate chips, and swirl the pan to prevent the chips from sticking and burning. Let it sit off the heat for about 3 minutes, then stir with a wooden spoon to mix the melted chocolate.

07.  Incorporate the cornstarch mixture and vanilla thoroughly. Return the pan to medium-low heat.

08.  Stir continuously until the mixture thickens, keeping it slightly thinner than desired as the pudding will thicken more as it cools.

09.  Divide the pudding into individual heatproof dishes. Cover the surface with plastic wrap to prevent skin from forming.

10.  Allow the puddings to cool slightly, then refrigerate them for at least 2 hours before serving.

How to Store

• This homemade vegan chocolate pudding has a brief shelf life, lasting only 2 to 3 days when refrigerated.
• Unlike store-bought pudding, which can last up to 4 weeks due to its airtight packaging and added preservatives, this homemade version lacks preservatives. Therefore, it's essential to prepare just the amount you plan to consume within 2 to 3 days.
• If you notice your pudding turning runny or displaying any inconsistencies, it might be an indication that it's beginning to spoil.

Nutrition Facts (per serving)
155	Calories
4g	Fat
30g	Carbs
1g	Protein