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When I was a kid, I loved Snack Packs. Remember those? The little cans of chocolate and vanilla pudding with the pop tops? I used to get one packed into my lunch for school. I liked the chocolate but I loved the vanilla. As I got older, I didn’t get so excited about dessert but I still love chocolate pudding.
This chocolate pudding is so fast and so easy, you can have a delicious dessert in no time. Use whatever non-dairy milk you like: soy, almond, hemp, rice, oat, etc. Wow, there are so many non-dairy milks available, no cow should ever suffer again. My pick: So Delicious Dairy-Free Cashew Milk. This milk is rich, smooth, creamy and….ok, I have to say it…sooo delicious. Try it.
The only thing better than this chocolate pudding would be this chocolate pudding topped with my Vegan Whipped Cream. Yum!
So the next time you have ten minutes to spare, whip up a batch of my Chocolate Pudding. It will make you feel like a kid again. Enjoy!
GF, SF if using soy-free milk
Makes 4 large servings
4 cups non-dairy milk
3 Tbs. arrowroot
1/2 cup cocoa powder
¼ cup chocolate chips
1/3 cup sugar
A pinch of salt
2 tsp. vanilla extract
Whisk 2/3 cup of the milk with the arrowroot powder in a bowl or mug. Set aside. Combine the remaining milk, cocoa, chocolate chips, sugar and salt in a saucepan. Warm over medium heat until the chocolate has melted and is smooth. Whisk in the arrowroot/milk mixture. Cook for about 7 minutes over medium-low heat or until it thickens. Don’t let it get too thick. If it does, remove from the heat and stir in more milk until you have the creamy consistency you want. Remove from the heat and add the vanilla.
Pour into serving cups or bowls. Cover with plastic wrap touching the pudding so skin doesn’t form. Lick all the spoons and the pot. Keep refrigerated until the pudding is well-chilled.
The “V” Word: Say it. Eat it. Live it.