Spiced Chocolate Pudding

People are often surprised when I tell them that dark chocolate is vegan!  Thank goodness, because I really love my chocolate.  Turns out that my son does too!

The apple doesn’t fall far from the tree. David, 2012. Me, 1980.

Growing up, my mom prepared an after school snack for us every day.  Now that I’m not in school or teaching anymore, the afternoons tend to be divided into “David’s napping” or “David’s awake” and snacks are usually munched on the go.  But tomorrow one of my good teacher friends is going to stop by after school.  An after school snack is in order!

I’ve been thinking an awful lot about chocolate pudding lately, so I thought I would take a stab at a vegan version. Arming myself with some quick internet and cookbook research, I set out to make Spiced Chocolate Pudding.  So glad I did…this stuff is amazing!

Chocolate happiness

Coconut milk mixed with cornstarch forms the base of this pudding.  Cinnamon, cayenne, and vanilla deepen the flavor, and the chocolate adds richness.  Let chill for a few hours and you are ready to serve yourself a bowl of chocolate amazingness!  I served mine on a bed of ginger snap crumbs and topped with coconut whipped cream…delicious!

layers of flavor

Spiced Chocolate Pudding

3 cups non-dairy milk, divided
1/4 cup cornstarch
1/4 cup sugar
1/2 t cinnamon
pinch of cayenne pepper, optional
6 ounces vegan chocolate chips
Pinch salt
1 teaspoon pure vanilla extract

simple ingredients come together for amazing flavor

Pour 1 c. non-dairy milk into a heavy bottomed sauce pan and add cornstarch.  Whisk together until all cornstarch is dissolved and there are no more lumps.  Add in the remaining 2 c. of non-dairy milk, sugar, cinnamon, salt, and cayenne (if using).  Turn stove on to medium high heat and continue whisking as the mixture comes up to a boil.  Once it boils turn down the heat to an occasional boil.  Add chocolate chips and continue whisking as they melt and the mixture thickens, about 5 minutes.  Remove from heat, stir in vanilla, and let cool for just a minute or two.  Then pour the pudding into a storage container and place a piece of plastic wrap directly onto the pudding (touching) to prevent a “skin” from forming.

Chill in the refrigerator for 3 hours or more before serving.

Serving suggestion:  While the pudding is delicious on its own, I served it like a parfait. I made cookie crumbs by quickly food processing gingersnap cookies.

I then put a scoop of the crumbs in a dish, topped with pudding, and finally a dollop of coconut whipped cream with a sprinkle of cinnamon.  To die for!