Incredible Chocolate Pudding {Dairy and Egg Free}
User Reviews
4.8
Incredible Chocolate Pudding {Dairy and Egg Free}
Description
This chocolate pudding starts with a mixture of granulated sugar, cocoa powder, and cornstarch whisked together in a saucepan. Adding dark chocolate almond milk slowly and whisking prevents lumps. Cooking the mixture over medium heat while stirring constantly brings it to a boil; continuing to cook during bubbling thickens the pudding. The thickened but pourable base sets further upon chilling.
After removing from heat, creamy peanut butter and vanilla extract are whisked in to enhance the richness and provide a smooth mouthfeel. The pudding is transferred to a bowl and covered with plastic wrap pressed on the surface to prevent skin formation, then refrigerated for 3 to 4 hours. The finished pudding is thickened and creamy, suitable as a dairy-free dessert option.
Banana slices are an optional topping to add fruitiness and texture contrast. The pudding also pairs well with chopped chocolate pieces for added texture. Its free-from dairy and eggs makes it suitable for those with dietary restrictions.
Alternative nut butters such as soy or sunflower butter can replace peanut butter for allergen considerations, though texture and thickness may differ. Adjusting cornstarch upwards can compensate when omitting peanut butter to maintain thickness.
Ingredients
- ⅓ cup granulated sugar
- 2 tablespoons cocoa powder Dutch-process or natural, unsweetened
- 2 tablespoons cornstarch
- 2 cups dark chocolate almond milk
- ⅓ cup peanut butter creamy, see note
- ¼ teaspoon vanilla extract
- bananas optional, sliced, for serving
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder and cornstarch. Slowly pour in the almond milk and whisk to combine.
- Cook over medium heat, whisking constantly until the pudding begins to bubble. Cook two minutes longer (while it boils and bubbles). The mixture will be thick but pourable and will set up more while it chills.
- Take the saucepan off the heat and whisk in the peanut butter and vanilla.
- Pour the pudding into a bowl and cover with plastic wrap, pressing directly to the surface to avoid a skin forming. Refrigerate until well-chilled, 3-4 hours.
- Serve with sliced bananas (optional). I also sometimes sprinkle chopped Toblerone bars on top, too. Just because I can...and it's amazing.
Notes
- Substitute soy butter or sunflower butter for peanut butter to accommodate nut allergies.
- If omitting peanut butter, increase cornstarch to 2 1/2 or 3 tablespoons for adequate thickness.
- Cook pudding while stirring constantly through the boiling stage to ensure proper thickening.
- Press plastic wrap directly on pudding surface before chilling to prevent skin from forming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 253kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 140mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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