Velvety Chocolate Pudding
This velvety chocolate pudding is oh so delicious! It is vegan, refined sugar free, and it's simple to make. Serve it in bowls or use it as filling in a pie crust. Either way it's amazing!
Ingredients
- 1 - 13.5 ounce can of lite coconut milk
- ½ cup dairy-free milk (I use oat or coconut) (119ml)
- ¼ cup arrowroot starch / flour (34g)
- ½ cup cold water (121ml)
- ½ cup cacao or cocoa powder (43g)
- pinch of salt
- ½ teaspoon vanilla extract
- ½ cup maple syrup (156ml)
Instructions
- In a small bowl, add the starch and cold water, stirring it well. Set it aside to dissolve.
- In a medium sized saucepan over medium high heat on the stove, add in the coconut milk, other dairy-free milk, maple syrup, vanilla extract, salt, and cacao powder. Use a metal wire whisk to whisk constantly to dissolve the cacao powder, for about 3 minutes.
- Give the starch mixture a little stir before adding it into the saucepan. Keep whisking until the pudding becomes thick, about 5-7 minutes.
- Remove the saucepan from the heat and allow it to cool for about an hour.
- Pour the pudding into a bowl, cover and refrigerate it for at least 2 hours before serving.