This vegan chocolate pudding recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Becca Buckley. This nearly classic vegan chocolate pudding recipe comes together in mere minutes!
Special Diet Notes: Vegan Chocolate Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan and vegetarian. It’s all around allergy-friendly! Just be sure to use a dairy-free, soy-free margarine (Earth Balance offers a couple).
- 4 cups plain dairy-free creamer, divided
- 6 tablespoons cornstarch
- ½ cup cocoa powder
- ⅓ cup granulated sugar
- 1 teaspoon pink peppercorns, crushed
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon table salt
- ½ teaspoon vanilla extract
- 3 tablespoons non-hydrogenated dairy-free margarine
- In a small bowl, whisk ½ cup creamer with the cornstarch and set aside. In a medium saucepan, whisk together remaining creamer, cocoa powder, sugar, peppercorns, cayenne, and salt.
- Heat over medium-high heat until just boiling. Reduce heat to medium-low and slowly drizzle the cornstarch mixture into the saucepan while whisking continuously.
- Let cook until mixture becomes very thick, about 5 minutes. Strain through a mesh strainer to remove the peppercorns. Remove from heat and whisk in vanilla and margarine.
- Pour custard evenly into ramekins, serving dishes, or even coffee mugs. Serve warm if desired. If chilling it, place a piece of plastic wrap or greased parchment paper over each serving and press the wrap against pudding to avoid the pudding skin. Serve with dairy-free whipped topping (not “non-dairy”) and freshly ground pink peppercorns.
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