Vegan Chocolate Pudding With Cinnamon And Chile Recipes
VEGAN CHOCOLATE PUDDING
This is a rich, decadent, and creamy vegan chocolate pudding, perfect as a family dessert or for events! This recipe uses just 7 ingredients (and no odd 'hidden' ingredients). It is dairy-free, egg-free, can be made nut-free, and refined sugar-free!
Provided by Michaela Vais
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
- Bring the mixture to a boil over medium heat, whisking frequently.
- Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
- Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
- Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!
Nutrition Facts : ServingSize 220 g, Calories 315 kcal, Carbohydrate 42 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, Fiber 5 g, Sugar 22 g
VEGAN CHOCOLATE PUDDING WITH CINNAMON AND CHILE
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I've fed it to had any inkling that it was dairy free. The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The brand of chocolate you buy is of utmost importance. Without mentioning names, let me just suggest that you use the highest quality chocolate - semisweet or bittersweet, please - you can lay your hands on. After all, it's the flavor of the chocolate, not of the tofu, that will dominate.
Provided by Mark Bittman
Categories quick, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 20 milligrams, Sugar 46 grams
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- Into a small saucepan over medium-high heat, add the granulated sugar and water. Bring to a boil and cook until sugar is dissolved, stirring frequently. Set aside.
- Using the microwave, heat chocolate in 20-second intervals until melted, stirring every 20 seconds.
- Into a high-speed blender, add the sugar water, melted chocolate, silken tofu, ground cinnamon, vanilla extract, and chili powder. Blend on medium speed until the consistency is completely smooth, about 2-3 minutes.
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