vegan
⏳ Prep Time: 60 minute
02 May 2021
185 kcal
4 gm
31 gm
5 gm
⅔ cup white sugar ¼ cup cocoa powder 3 tablespoons cornstarch (sub arrowroot powder if preferred) 2 ½ cups plant-based milk (such as soy or oat) 2 tablespoons vegan butter 1 teaspoon vanilla extract
In a medium sauce pan, whisk together the sugar, cocoa, and cornstarch until there are no lumps. Add the plant-based milk and whisk to combine. Put the pan over medium heat and bring to a simmer while whisking often. Continue to simmer for about minutes until the pudding is slightly thickened and glossy looking. It will thicken more as it cools. Remove from heat and whisk in the vegan butter and vanilla extract. Divide into ramekins, jars, pudding cups, or pour all of it into a large heat proof bowl. Enjoy still warm or cover and let cool in the fridge for a few hours or overnight until chilled. Store in the fridge for up to one week.
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