After the failed attempt the other day to make a vegan chocolate pudding, using avocados, I decided to go back to my old reliable chocolate pudding recipe. I love this recipe. It requires only basic ingredients that I always have on hand, which allows me to make it on a whim. Plus, its delicious!!!

Ingredients:

5 1/2 cups milk (I use skim milk)
1 1/2 cups sugar
6 Tbsp cocoa powder
1/2 cup cornstarch
3 tsp vanilla extract
1/8 tsp salt

4 Tbsp unsalted butter, chopped into small pieces

Directions:

In a saucepan, blend all the dry ingredients.  Gradually stir in the milk until you achieve a smooth mixture. Cook over medium heat, stirring constantly (but gently), until mixture is thick enough to coat the back of a spoon.  And then cook it a little longer.  You want this to be nice and thick and you want the cornstarch to lose its raw taste.

Be patient, this may take a while but, it’s worth it.

Remove from heat and stir in butter until melted and fully incorporated.

Place in fridge until chilled and thickened, which can take a couple of hours.

Serving:

This is delightful served as is. But, it is much better topped with some real whipped cream, and maybe even some berries.

Additionally, this recipe also makes awesome popsicles.

Variations:

You can cut the sugar back to just 1 cup, to create more of a dark chocolate experience.

You can replace the vanilla with any other extract you like.

You can stir in some finely chopped nuts, or even some shredded coconut, before placing it in the fridge.

You can be really naughty and top it with a spoonful of vegan peanut butter frosting.

Nutritional Information:

Calories 238.1
Total Fat 5.1 g
Saturated Fat 3.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.5 g
Cholesterol 15.2 mg
Total Carbohydrate 44.8 g
Dietary Fiber 1.1 g
Sugars 37.2 g
Protein 5.6 g

_{estimate via Recipe calculator via Sparkpeople.com}

There is something to be said about the simple pleasure of a homemade dessert. And while it is a lot easier to open a box, add some milk, and stir. That convenience comes along with a whole bunch of chemicals that you and your family simply don’t need. Ingredients that can include Disodium Phosphate, Tetrasodium Pyrophosphate, Mono- and Diglycerides, Red 40, Yellow 5, Blue 1, other artificial colors, and preservatives.

Making pudding from scratch means your family eats a dessert made from simple basic ingredients, ones that don’t need a degree in chemistry to understand, ones that our great-grandmothers would’ve been able to recognize.  Isn’t that better?

Like this recipe?  Then you’ll love our homemade chocolate syrup.

Jia

This recipe was shared at Real Food Wednesday at Kelly The Kitchen Kop

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