Vegan Chocolate Pudding with Cinnamon
Vegan Chocolate Pudding is a perfect easy to make sweet treat, that comes together in less than a half an hour!
Ingredients
- 1/4 cup cornstarch
- 3 cups non-dairy milk divided
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- pinch of cayenne pepper optional
- 6 ounces vegan chocolate chips (about 1 rounded cup)
- Pinch salt
- 1 teaspoon pure vanilla extract
For the garnish:
- vegan whipped cream (I like the Whole Foods oat whip!)
- gingersnap cookies (I like the Whole Foods brand)
Instructions
- Place cornstarch and 1 cup of the milk in a small heavy bottomed saucepan. Whisk together until all cornstarch is dissolved and there are no more lumps.
- Add in the remaining 2 cup of milk, sugar, cinnamon, salt, and cayenne pepper (if using). Turn stove on to medium high heat and whisk together as the mixture comes up to a boil.
- Once the mixture comes to a boil turn down the heat to low. Add chocolate chips and continue whisking as they melt and the mixture thickens, about 5 minutes.
- Remove from the heat, stir in vanilla, and let cool for just a minute or two.
- 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.
- Once chilled, divide into bowls for serving. Garnish with vegan whip and gingersnap cookie crumbs if desired. Enjoy!