The vegan recipes that come from the blog, Domestic Affair are amazing, and this one is certainly no exception. Thanks to jae for permitting a reprint. Ingredients:
Special Diet Notes: Dark Chocolate Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 2½ cups dairy-free milk beverage
- 1½ cups coconut milk (should be the amount from 1 can)
- ½-2/3 cup Sucanat or organic sugar
- ¼ teaspoon sea salt
- ⅔ cup Dutch-processed cocoa powder (this is the rich dark stuff - I get it from my local bulk foods store)
- ¼ cup non-GMO cornstarch (I use this one)
- ¼ - ½ teaspoon chipotle pepper powder (depending on your heat tolerance and the strength of the powder)
- In a 2 quart sauce pan over medium heat(or even medium-high, depending on your stove), warm 1½ cups of milk along with the coconut milk, sugar and salt.
- Pour the remaining 1 cup of milk into a bowl (or I used my Pyrex 2-cup measure), and sift in the cocoa powder and cornstarch. Whisk together until a pretty uniform mixture is achieved.
- Pour this mixture into the saucepan in a slow, steady stream, whisking all the while (the whisking doesn't need to be vigorous).
- Now stir in the chipotle (you can add the smaller amount and then try it after 10 minutes to see if you want more heat - try not to be a wuss though). Now here's the part where pudding becomes labour-intensive. Whisk pretty constantly for the next 15-20 minutes to avoid clumping and to keep the bottom from burning.
- Once a noticeable thickening has occurred (don't worry it'll still thicken up more in the fridge), transfer to custard cups, heart-shaped ramekins, or simply a glass or ceramic bowl (not plastic please - never mix heat with plastic), cover, and put in the fridge to cool for at least 2 hours.
- Alternately though, you could just allow it to cool at room temperature if you're a warm pudding kind of person.